Knead 300g of white fondant with a tbsp of butter for 5-10 minutes, kneading makes it easier to work with and the butter helps with those pesky cracks.ĩ.
Now measure the depth of the cake and take a note of the number.Ĩ. For me this came out at 26 inches but its best to check since we will all trim the edges a little differently. Measure three sides of the cake, 1 long and 2 short. Repeat with another layer of frosting and chill time.ħ. Remove the cakes from the fridge and trim any sides that aren’t straight or have a little bit of a dip to them then apply a crumb coat of frosting all over. What an eejit! When the cakes are all layered, transfer to the fridge to chill for 15 minutes.ĥ. If you look closely, my middle layer is missing the frosting because I accidentally layered the cakes without the cream to check the height and couldn’t prise these two apart. When the cakes have cooled, build them up in layers with a spread of frosting in between each. If it needs thickened add more icing sugar, if it needs to be slacker add a splash of milk.Ĥ. It should be easy to spread but stay on the beaters when you lift them out of the bowl.
In a large bowl, beat together 250g of butter, 100g of cream cheese. When the cakes are ready, leave to cool in the pans for 10 minutes before turning out onto a wire rack.ģ. Bake in a preheated oven at 180☌ (170☌ Fan) for 15 minutes or until a skewer comes out clean. Mix the Devils Food cake batter and pour it equally into each of the pans.Ģ.
Line and grease four 11 x 8inch cookie trays.
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