Faker To Baker Confetti Kiss Cake

First, make the meringues. Preheat the oven to 120˚C/100˚C fan/gas mark ½ and line two baking trays with greaseproof paper.

Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for 5mins

Insert a large round piping nozzle into your piping bag. Using a small paintbrush, paint the inside of a piping bag with five thick stripes of different Dr Oetker Food Colourings. Fill the bag with the meringue mixture. Pipe meringue kisses onto the tray with a 3cm base, the food colouring will give the meringues a rainbow effect.

Bake the meringues for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes

Now make the sponges. Preheat the oven to 180C/160 fan/ gas 4 and line three 20cm cake tins and two 15cm cake tins with parchment.

In a large mixing bowl beat the butter and sugar until light and fluffy. Gradually add in the eggs, beating between each addition. If the mix looks like it’s curdling add in 1-2 tbsps of the flour.

Sift in the flour, Dr Oetker baking powder and salt into the mix and gently fold until just combined. Pour in the milk and mix through.

Evenly divide the cake mixture evenly between the cake tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool completely.

For the buttercream, sieve the icing sugar into a large bowl. Beat in the butter and vanilla until smooth; add some milk until a spreadable consistency.

Place one of the 20cm sponges onto a cake board; use a teaspoon of buttercream on the board to help the cake stick.

Spread over some of the buttercream on each 20cm sponge and sandwich the cake together. Using a pallet knife or offset spatula spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. Refrigerate the cake until it buttercream has set.

Once set, spread over more buttercream to cover any crumbs and smooth out the buttercream. Using the Unicorn sprinkles, press them into the buttercream to stick them all over. Refrigerate the cake until set.

On a 15cm straw board, stack and fill the two 15cm sponges with buttercream. To the remaining buttercream, add a few dots of the Dr Oetker blue gel colouring and mix through until a baby blue colour. Do a crumb coat of buttercream and refrigerate. Smooth over the remaining buttercream and refrigerate

Use wooden or plastic dowels to support the top tier. Insert the dowels straight down into the centre of the large cake. Use a knife to mark the exact height at the top of the cake, carefully pull out the dowels. Cut the dowels to the correct length, cut 3 or more dowels using the first as a guide. Insert the dowels into the large cake, spacing them evenly apart in the centre of the cake. Rest the top tier on the dowels over the bottom tier.

For the drip icing, in a small pot, boil the double cream. Pour the boiled cream over the white chocolate chips and allow to sit for a few seconds before stirring gently to melt the chocolate. Add a few drops of Dr Oetker pink gel colouring and stir through.

Remove the cake from the fridge. To get the drip effect, gently spoon the mix onto the centre of the cake and encourage the drips to fall down the sides with the back of the spoon. To add more drips, fill a piping bag with the mix, pipe a zig zag motion along the top edge of the cake, allowing part of the zig zag to drop down the cake edge. While the drip is still wet, sprinkle on your sprinkles and stick your meringues

Put the cake in the fridge to allow the drip icing to firm up

ENJOY YOUR MASTERPIECE and dont forget to enter the #fakertobaker challenge at www.fakertobaker.com (T&C's apply)