How To Make A Cactus Garden Buttercream Cake For Mothers Day NO FONDANT RECIPE- The Scran Line ─ The Scran Line

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About The Scran Line
Oh hey there! My name is Nick. I'm a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.



Serves 30 people

Cake – Makes 1 batch. For this recipe you'll need 2 batches of cake.
350g all-purpose flour
450g caster sugar
100g cocoa powder
1 tsp bicarbonate of soda
1 tsp salt
350g unsalted butter, softened
4 large eggs, at room temperature
350ml milk

Raspberry Frosting
1.5 batches Swiss meringue frosting
½ cup raspberry jam
1 tsp raspberry flavouring
2 drops pink food gel

Striped frosting
1 batch Swiss meringue buttercream frosting
3 drops pink food gel
3 drops orange food gel

Cactus Decorations
2 LCM rice crispy treat bars
2 batches American Buttercream frosting
GREEN FROSTING: 5 drops teal food gel
LIME GREEN FROSTING: 4 drops teal food gel + 4 drops yellow food gel
PINK FROSTING: 3 drops pink food gel
PINK ORANGE FROSTING: 3 drops pink food gel + 3 drops orange food gel

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