You will need a 15cm round cake ring and acetate sheeting for this recipe (available from cake decorating stores). You will also need to begin this recipe the day before.
INGREDIENTS:
150g butter, room temperature, plus extra for greasing
200g caster sugar
4 extra-large (60g each) eggs
230g plain flour
½ tsp bicarbonate of soda
165g sour cream
1 tsp vanilla bean paste
Coles Create and Bake Mini Heart Sprinkles
Hershey’s Kisses, to decorate
BUTTERCREAM
250g butter, at room temperature
375g icing sugar
2 tsp vanilla bean paste
METHOD:
Preheat oven to 180ºC (160ºC fan). Grease and line a 20x30cm rectangular tin.
Use a stand mixer or handheld beater to beat butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined.
Spoon the batter into the tin and spread out. Sprinkle over the top 3 tablespoons of Coles Create and Bake Mini Heart Sprinkles and use a spatula to swirl through the batter, smoothing the top.
Bake for 25-30 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean.
Allow to cool completely in the tin.
To make the buttercream, whisk together all ingredients until fluffy.
Once the cake is cooled, use the cake ring to cut 2 circles from the sheet. Use the ring to cut 2 x half circles from the remaining scraps.
Roughly crumble the remaining cake scraps over the baking sheet, return to oven for 10 mins until golden and crunchy. Allow to cool completely.
To assemble the cake, line the acetate sheet inside the cake ring and place into a flat plate or board.
Press the two half circles into the base (to form a full circle). Spread about 1/3 cup buttercream over the top and sprinkle with a handful of the cake crumbs.
Spread another 1/3 cup buttercream over the top. Repeat with another layer.
Finish with the last layer of cake (do not decorate the top layer). Press down on top of the cake to compress the layers then refrigerate overnight.
When ready to serve, remove the cake ring and acetate sheet. Press extra sprinkles into the sides of the cake.
Pile Hershey’s Kisses and pieces of the cake crumb into the centre of the cake the decorate with extra sprinkles.