4 egg whites (125g)
225g caster sugar
325g butter, room temp
10g powdered gelatine
100g sweetened condensed milk
175g white chocolate, chopped
cake icing colours
Makes 1x 20cm cake.
1. Make the Edmonds Classic Golden Butter Cake in a 20cm round cake tin.
2. Cool, then trim the top so the top is flat. Flip over so the bottom is now the top.
3. Freeze for 30 minutes while you make the buttercream icing.
1. Put the egg whites and sugar in a saucepan and stir over a medium heat until the mix is hot and the sugar dissolved.
2. Pour into a mixing bowl of an electric beater and whisk for 5 minutes until very thick and the mix is cool. Add the butter tablespoonful at a time until evenly mixed through.
3. You can make ahead and refrigerate, but bring out of the fridge and beat again to soften.
4. Ice the cake, ensuring that both the tops and sides are very smooth (otherwise the glaze won't mirror).
5. Put into the freezer for 3 hours to firm up.
6. Mix the gelatine in 30ml of water and stir to a thick slurry (it will set).
7. Heat the remaining water, sugar and condensed milk in a saucepan. Bring it just to the boil, turn off the heat, and stir in the gelatine to dissolve.
8. Place the chocolate in a bowl and pour over the hot liquid, stir to combine.
9. Using a stick blender, blitz well, being careful to not get any air pockets in the mix.
10. Distribute the mix into smaller bowls, leaving the largest bowl for your main colour, then mix with the icing colours you wish to use.
11. Cool the mix to 32°C. Put the cake on a cooling rack over a lipped baking tray.
12. Pour the colours into the main mix (you might like to leave a little aside to drizzle at the end) and pour over the cake from the middle outwards. Drizzle with remaining glaze if you wish.
13. Allow to set at room temperature for at least an hour before slicing.