Strawberries & Cream Party Cake

Preheat oven to 180ºC (fan forced), grease and line a 20cm round cake tin with baking paper.

In a stand mixer, combine butter, Vanilla Bean Paste, sugar, milk, and eggs, then add sifted flour and Baking Powder. Mix on low speed until combined, then increase to medium-high until mixture is pale and creamy. Transfer to baking
tin and bake for 45-50 minutes or until an inserted skewer comes out clean. Cool for 15 minutes in tin then turn onto cake rack to cool completely.

Prepare buttercream by dicing butter into 2cm pieces, set aside. Combine egg whites and caster sugar in a large bowl and sit over a saucepan of just simmering water. Whisk continuously until mixture is hot to touch and sugar dissolves. Transfer mixture to a stand mixer with a whisk attachment fitted. Whisk for 5-10 minutes until a thick glossy meringue forms with stiff peaks.
Switch to a paddle attachment, and on medium speed, add butter a little at a time, allowing it to incorporate fully before adding more. Add Strawb’ry & Cream Flavour and Red Food Colour Gel. Increase speed to high and beat for 5 minutes until a thick buttercream forms.

To assemble, cut cake in half horizontally using a large bread knife. Place one layer on a plate or stand and top with a cup of buttercream. Smooth then top with second cake. Add a thick and even coat of buttercream around the top and sides of the cake, using a spatula to create soft swirls with the icing. Gently press waffle cones around the sides of the cake and refrigerate for 30 minutes to set.

Once set, add remaining buttercream to a piping bag fitted with a large open star tip. Pipe icing onto waffle cones and top with cherries!