- 3 Vanilla Cake Kits
- 9 large eggs
- 600ml oil
- 750ml warm milk
- 300g unsalted butter, softened
- 500g icing sugar, sieved
- 90ml warm milk
Preheat oven to 170°C.
Whisk the eggs and castor sugar on high speed until pale and creamy.
Add the oil and milk and whisk for another minute on low speed.
Add the cake mix and beat on the lowest setting until well combined and smooth.
Divide the mixture between a 20cm and 24cm Le Creuset Springform Cake Tin, filling them ¾ of the way to the top. (The left over cake mixture can be used to make cupcakes or frozen in ziploc bags.)
Bake the cakes until golden brown and a skewer comes out clean, 45 – 50 minutes for 20cm and 55 – 60 minutes for 24cm.
Let the cakes cool in the tins for 15 minutes before turning them out onto cooling racks. Leave to cool completely before icing.
Cream the butter until pale and creamy.
Add the icing kits and icing sugar and beat until well combined.
Add a splash of warm milk as required to loosen the mixture.
Beat until pale and smooth.
Once the cakes are cool, stack them and spread on the icing.
Place the cake in a cool place to allow the frosting to set and decorate with flowers just before serving.