30th Birthday Cake: Cow Print Cake - Middle Layer

Pre-heat the oven to 180C. Grease and line 3 x 20cm round tins.

Beat the spread and sugar together until the mixture is very light and creamy. Ideally in a stand mixer or using a hand held electric whisk.

Break the eggs into a mug or jug, add the vanilla and beat together with a fork. Gradually add the eggs to the creamed mixture, beating well after each addition and scraping down the side of the bowl as you go.

Divide and place half the mixture into another bowl. If you have a set of digital scales, I find weighing the bowl you use at the start and then again once the mixture is in. Subtract the weight of the bowl from this amount and divide in two and this will be the amount of mixture you need to transfer into the second bowl.

In the first bowl, stir through 100g of yogurt into the mix before sifting and folding in 200g self raising flour and 1/2 tsp of bicarb. In the second bowl, stir through 200g of yogurt into the mix before sifting and folding in 200g self raising flour, 1/2 tsp of bicarb and 2 tbsp cocoa powder. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tins alternately to create the effect of a cow print.

Bake for approx 25/30 minutes or until the cakes are risen and a skewer inserted into the centre comes out clean. Leave to cool slightly in the tins before removing and leaving to cool fully on cooling racks.

While the cakes are baking make the chocolate ganache. Put the double cream, sour cream and chocolate, broken up into small pieces into a heat proof bowl set over a bain marie saucepan. Gently heat over a medium heat, stirring occasionally until the chocolates melted and everything’s combined, smooth and shiny. Leave to cool, in the fridge if necessary to speed up the cooling time.

While the ganache and cakes are cooling make the buttercream. Beat the butter in a stand mixer or with a handheld electric whisk, until soft and pale. Sift the icing sugar into the bowl in batches, beating in each batch until combined. Add the vanilla extract and cream towards the end of adding the icing sugar. Covering the bowl with a tea towel helps to prevent a cloud of sugar escaping during this beating in stage! Beat until smooth, creamy and almost white. I recommend beating for up to 5/10 minutes at full speed to create a really light and fluffy finish. Finally turn the mixer down to slow to beat out any air bubbles and use a hand held spatula to knock out any remaining ones.

When your cakes and ganache have fully cooled and you’re ready to assemble, level the tops off if needed with a cake leveller or sharp knife. Make up your milk soak my mixing together the milk and vanilla extract. Prick the top of your cakes with a fork or cocktail stick and paint over the vanilla milk soak to add both extra moistness and flavour to the sponges.

Whip your fully cooled ganache until light and thickened and assemble your cake by placing one layer on to a cake board and placing the board on to a cake turntable. Apply half of the whipped ganache on top and smooth and level off with a small off set spatula. Repeat this process on one of your other sponges, before carefully placing on top of the topped sponge bottom layer. I find it easier to repeat this process when the sponge isn’t on top of the other to prevent it sliding and moving around. Next place your last layer on top, top side down so you have a flat base on top. Place the cake in the fridge to allow the filling to firm up, before applying your crumb coat of buttercream.

To add your crumb coat, spread a thin layer over the entire cake with an offset spatula, filling in all the cracks and gaps between layers. Smooth it all out with your cake scraper, using the cake turntable to help turn and smooth off the cakes sides and top. It should look like a semi-naked cake that’s level on the sides and top. Return the cake to the fridge for at least an hour to let it firm up a bit before adding your final layer of buttercream.

To make your coconut grass, place the desiccated coconut in a food mixer and mix together your green food colouring with a touch of water. Add this in with the coconut and mix together to fully distribute and coat the coconut blades of grass green! Decorate with the coconut grass, sprigs of fresh rosemary, cow parsley, flowers, glitter balls and toy cows!