Name: Rainbow marble buttercake
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 24
Ingredients: SPONGE; 375g unsalted butter, chopped, at room temperature; 2 1⁄4 cups caster sugar; 2 tsps vanilla extract; 6 eggs, at room temperature; 1 1⁄2 cups milk; 4 cups self-raising flour; Pink, blue, yellow and green food colouring to tint, and M&M’s and hundreds and thousands to decorate; BUTTERCREAM; 200g unsalted butter, chopped, at room temperature; 2 cups icing sugar mixture

Rainbow marble buttercake

It's just 50 cents per serve!

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Serves 24

Prep

35M

Cook

50M

Total

1H 25M

A sure-fire hit with guests!

Ingredients

SPONGE

375g unsalted butter, chopped, at room temperature

2 1⁄4 cups caster sugar

2 tsps vanilla extract

6 eggs, at room temperature

1 1⁄2 cups milk

4 cups self-raising flour

Pink, blue, yellow and green food colouring to tint, and M&M’s and hundreds and thousands to decorate

BUTTERCREAM

200g unsalted butter, chopped, at room temperature

2 cups icing sugar mixture

Method

Grease a 23cm x 33cm (6cm deep) roasting pan. Line base and sides with baking paper, extending paper 3cm above pan.

Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Transfer to a large bowl of an electric mixer. Beat in eggs one at a time until combined. Add milk and sifted flour, in two batches, stirring until combined.

Divide mixture equally among four bowls. Tint each with a different colouring.

Spoon mixtures into prepared pan, alternating between colours. Using a skewer, gently swirl through for a marbled effect.

Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into centre comes out clean. Remove from oven. Stand in pan 20 minutes. Transfer to a wire rack to cool.

To make buttercream, beat butter in a clean, small bowl of electric mixer until fluffy. Gradually beat in sugar, 1⁄2 cup at a time, until combined.

Spread buttercream over cake. Decorate with M&M’s and hundreds and thousands. Cut into 24 slices.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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