This sweet and colourful cake is easy to make too! The fabulous Molly Bakes explains what you need and how to assemble it...

Nato Welton

You will need; 9" cake tin; 500g colourful sweets of your choice


For the cake:

250g unsalted butter, softened

300g unrefined caster sugar

1 tsp vanilla extract

4 eggs, at room temperature

325g nature friendly self-raising flour

2tsp baking powder

½ tsp bicarb of soda

1/2 tsp salt

125ml milk, at room temperature

Preheat oven to 180 degrees.  Grease and line 4 9" sandwich cake tins.

Sift the flour with baking powder, bicarb & salt and set aside.

Beat the butter until light and fluffy. Add the sugar and cream together for five minutes.

Mix the vanilla extract into the creamed butter and sugar.

Add the eggs, one at a time, mixing for 1 minute between each addition.

With the mixer on low speed, add half the flour and then half the milk until fully combined. Repeat with the remaining flour and milk. Don't overmix.

Evenly divide the batter between each of the tins. Bake for 20 minutes or until a skewer inserted into the centre of each cake layer comes out clean.

Turn out onto a wire rack and leave to cool.


250g butter, softened

500g icing sugar

2 tsp vanilla

2 Tbsp milk

Cream the butter until light and fluffy.

Add the sugar gradually and beat on highest speed. Add the vanilla.

Keep beating until the mixture smooth and creamy.

Add the milk and keep beating for another few minutes.

To assemble:

Once the cake has completely cooled, spread a little of the buttercream onto a cake board or serving stand.

Place the bottom layer of the cake onto the board. Spread the buttercream over the cake layer.

Using a bowl or round tin that is at least 3" smaller in diameter than the cake as a template, cut the centre out of the two middle layers of the cake. Discard the centre of each layer as they won't be needed.

Place one of the cut layers on top of the bottom iced layer. Spread the buttercream over and repeat with the second cut out layer. Once this has been done fill the hole in the centre with sweets of your choice.

Now spread the buttercream ready for the next layer and place the top layer on the cake.

Ice the top of the cake and the sides. Decorate with sprinkles or decorations of your choice.

Vanilla sponge cake with jelly beans, £120 (serves 15), Cake stand, £36, Royal Doulton tapas dip bowls, £35 for eight; napkins, £14 for four, and cake fork, £5.50,

As seen in the January/February 2015 issue of Brides