RECIPE
TIPS : To make perfectly snow-white buttercream , swap half the butter for vegetable fat and add a little extra salt to it to balance the flavour . Any excess sprinkles that drop onto the baking tray which are clean ( that is , not covered in buttercream ) can be reused . If you don ’ t have a cake turntable , improvise by placing the cake , on its cake board , on an upturned bowl that is covered with a tea towel . Use the tea towel to turn it .
and side again to ensure the buttercream is neat , or do this with a side scraper if you have one . Transfer the cake , on its board , to a cake stand using the reserved buttercream to secure it in place . 9 . Place the cake , on its stand , on a baking tray ( this will catch any excess sprinkles ). Press most of the sprinkles around the bottom third of the cake in a thick band , sticking a few up the side in places so it looks as though some have floated away from the band . Use a cutlery or palette knife to gently press the sprinkles into the cake to ensure they ’ re secure , then carefully brush any excess from the stand using a pastry brush . Chill for 30 mins . 10 . Meanwhile , prepare the shimmering chocolate truffles , if using . Tip a few teaspoons of gold lustre dust into a small bowl , then do the same with the pink lustre dust in another bowl . Divide the chocolate truffles between the two bowls and turn with your fingertips or a teaspoon until fully coated in the lustre dust . Set aside on kitchen paper . 11 . When the cake is chilled and set , stir the 300g reserved buttercream with a spoon to soften and remove any air bubbles . Spoon into a piping bag fitted with a large star nozzle , then pipe a thick , swirled border around the top of the cake ( this doesn ’ t need to be exact ), then scatter the remaining few sprinkles all over the top of the cake and nestle the shimmering truffles in amongst the piped rosettes . Will keep in the fridge for three days .
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