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  1. Home
  2. celebration cakes

Rainbow marble buttercake

It's just 50 cents per serve! - by Barbara Northwood
  • 30 Sep 2019
Rainbow marble buttercake
Prep: 35 Minutes - Cook: 50 Minutes - Serves 24
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A sure-fire hit with guests!

Ingredients

SPONGE

375g unsalted butter, chopped, at room temperature

2 1⁄4 cups caster sugar

2 tsps vanilla extract

6 eggs, at room temperature

1 1⁄2 cups milk

4 cups self-raising flour

Pink, blue, yellow and green food colouring to tint, and M&M’s and hundreds and thousands to decorate

BUTTERCREAM

200g unsalted butter, chopped, at room temperature

2 cups icing sugar mixture

Method

  1. Grease a 23cm x 33cm (6cm deep) roasting pan. Line base and sides with baking paper, extending paper 3cm above pan.

  2. Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Transfer to a large bowl of an electric mixer. Beat in eggs one at a time until combined. Add milk and sifted flour, in two batches, stirring until combined.

  3. Divide mixture equally among four bowls. Tint each with a different colouring.

  4. Spoon mixtures into prepared pan, alternating between colours. Using a skewer, gently swirl through for a marbled effect.

  5. Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into centre comes out clean. Remove from oven. Stand in pan 20 minutes. Transfer to a wire rack to cool.

  6. To make buttercream, beat butter in a clean, small bowl of electric mixer until fluffy. Gradually beat in sugar, 1⁄2 cup at a time, until combined.

  7. Spread buttercream over cake. Decorate with M&M’s and hundreds and thousands. Cut into 24 slices.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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