Recipes

All Sorts Candy Cake

Ingredients:

• 1 3/4 cup (224g) Cake Flour, sifted
• 2 tsp Baking Powder
• 1 tsp Fine Sea Salt
• 2/3 cup (154g) Dairy-Free Salted Butter, room temperature
• 1 1/2 cup (300g) White Fine Sugar
• 1/8 cup (30ml) Vegetable Oil
• 2 Large Eggs, room temperature
• 1 tsp Pure Star Anise Extract
• 3/4 cup (180ml) Dairy-Free Milk, room temperature
• 1/2 cup (90g) All-Sorts, finely chopped

BUTTERCREAM INGREDIENTS:

• 2 cups (480g) Dairy-Free Salted Butter, room temperature
• 5 1/2 cups (755g) Icing Sugar
• 1 tsp Fine Sea Salt
• 1 tsp Pure Star Anise Extract
• Pink Food Colour
• All-Sorts, for decoration

Directions:

1. Preheat the oven to 350°C and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
2. In a small mixing bowl combine the flour, baking powder, and salt and set aside.
3. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 3 minutes or until light and fluffy.
4. Add in the eggs and star anise extract and mix on high for another 2 minutes.
5. Add in the dry ingredients from step 2 and turn the mixer on low.
6. While the mixer is on low slowly pour in the milk and mix until just combined. Scrape down the sides of the bowl when necessary.
7. Divide the cake batter evenly into the three prepared 6-inch round baking pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.
9. In the bowl of a stand mixer with the paddle attachment cream the butter on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
10. Add in the icing sugar and salt and mix on low until combined.
11. Add in the star anise extract and pink food color and mix on low until combined.
12. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
13. Level each fully cooled cake layer with a cake leveler or knife if needed.
14. Place one layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of buttercream.
15. Spread approximately half of the chopped all-sorts on the buttercream and gently press down.
16. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any time the cake or frosting feels soft or unstable, stop what you are doing and place both in the fridge to chill.
17. Cover the cake with a final layer of buttercream and smooth the sides and edges with a cake smoother.
18. Decorate as you please. A Wilton 1M piping tip was used above, fitted in a piping bag and piped a cascade of rosette swirls down the front on the cake. Using the same tip, pipe swirls along the top edge of the cake. Using extra all-sort candies, place them up and along the piped rosettes and swirls.

PREP TIME: 2 Hours
BAKE TIME: 25 Minutes
TOTAL TIME: 2 Hours 25 Minutes
YIELD: 1 - 6 Inch Cake

Thanks to @CakedbyKatie