- 30 min
- 60 min
- 225g butter, room temperature
- 2 cups + 2 tbsp (340 grams) caster sugar
- 1 tsp Queen Vanilla Extract
- ¼ cup (60ml) vegetable oil
- 4 large eggs, room temperature
- 2 ¼ cups (340g) plain flour
- ¼ cup (40g) corn flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 ¼ cups (300ml) buttermilk
- 3 tsp Queen Raspberry Baking Paste
- 3 tsp Queen Passionfruit Baking Paste
- 2 tsp Queen Lime Baking Paste
- Queen Pillar Box Red Food Colour
- Queen Green Food Colour
- Queen Yellow Food Colour
- 500g butter, room temperature
- 6 cups (700g) icing sugar
- 1 tbsp milk
- 3 tsp lemon juice
- 3 rolls (105g) Fruit Tingles
- Queen Rainbow Natural Food Colours
Method - Cake
Preheat oven to 170°C (fan forced). Grease and line three 20cm round cake tins.
Combine butter, sugar, vanilla and oil in the bowl of a stand mixer and beat on high for 2 minutes. Add eggs one at a time and beat well between each addition.
Sift in dry ingredients and start mixer on low to combine. Pour in buttermilk while mixer is going and increase to medium speed until incorporated.
Evenly split cake batter into three bowls (approx. 550-560g per bowl). Add 1/8 tsp Red Food Colour and 3 tsp Raspberry Baking Paste to the first bowl, 1/8 tsp Yellow, and a couple drops of Red Food Colour and 3 tsp Passionfruit Baking Paste to the second bowl and 1/8 tsp Green Food Colour and 2 tsp Lime Baking Paste to the third bowl. Mix to combine.
Pour into prepared pans and bake for 50-60 minutes, or until an inserted skewer comes out clean. Cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
When completely cool, carefully slice the domed top off each cake layer to level.
Method - Buttercream
Crush fruit tingles in a mortar and pestle or food processer until fruit tingles resemble small crumbs.
Beat butter in the bowl of a stand mixer for 6-8 minutes until pale and fluffy. With the mixer off, sift in the icing sugar and fold to combine. Add lemon juice and milk and beat until combined, approximately 2-3 minutes.
Divide buttercream into two bowls - add 1/3 of buttercream to first bowl and 2/3 buttercream to second bowl. Add fruit tingles to the smaller portion of buttercream and mix to incorporate.
Method - Assembly
Place lime cake on a cake stand and top with half of fruit tingle buttercream. Smooth with a spatula then top with passionfruit cake followed by remaining fruit tingle buttercream. Place raspberry cake on top, sliced side down.
Add an even crumb coat of plain buttercream to the top and sides of the cake then chill for 30 minutes to set.
Neatly ice the outside the crumb coated cake with plain buttercream, until cake layers underneath no longer show through.
Place 1 tbsp of plain buttercream each into 3 small bowls. Using Rainbow Natural Food Colours, add 6 drops red to the first bowl, 6 drops yellow to the second bowl, and 7 drops green and 3 drops yellow to the third bowl. Mix to combine.
Using a butter knife, place a line of each coloured icing on the inside of a piping bag, leaving space between each line for the remaining plain buttercream to show through. Spoon remaining buttercream into piping bag and pipe buttercream kisses onto the top of the cake.
Don’t try to level cakes while still warm, they will be too soft to work with and difficult to neatly level.
We baked our cakes in the oven with 2 tins on a higher rack and 1 on a lower rack.
A crumb coat is a light layer of icing spread over the entire cake to trap crumbs and make sure they don’t show through or get it the way of a perfect finish.
For perfectly leveled cakes we used this foil & paper towel method from Craftsy.