Picture this, you've got people coming round and you don't know what flavour cake to bake. This cake means you can please everyone. This party sheet cake contains a different flavour for each row. Mix them up however you like and get creative. We've gone for cookies and cream, luscious lemon, classic peanut butter and a row of fresh raspberries. Which will you try? Watch our video to be inspired by fillings.
Preheat the oven to 180ºc/160ºcfan/Gas Mark 4. Grease and line the tin with baking parchment.
Step 2:
Cream the butter and the sugar until light and fluffy. Add the eggs one at a time with a spoonful of flour to stop the mixture curdling.
Step 3:
Mix the buttermilk and vanilla in a separate jug.
Step 4:
Combine the salt and the flour.
Step 5:
In a large bowl, combine the buttermilk mixture, the flour and salt mixture and the butter and sugar until you have a smooth batter. Pour into your prepared tin and smooth the top. Bake in your preheated oven for 35 minutes or until risen and golden.
Step 6:
Remove from the oven and allow to cool completely.
Making in Advance
The un iced cake will keep for 2 days and can be frozen.
Step 7:
To make the buttercream, beat together the butter and icing sugar until smooth. Then whisk in the milk and the vanilla and continue whisking hard for 5 minutes until the buttercream is very light.
Step 8:
Once the cake is cooled, turn out onto a board and flip right side up.
Step 9:
Using a large icing nozzle as a cutting tool, make 20 equally spaced holes in the cake and keep the "plugs". You will need them later.
Step 10:
For the cookies and cream layer, mix 2 or 3 crushed Oreos with whipped cream and pipe into the first row of 4 holes. Sprinkle each hole with some crushed Oreos. Stop the holes with a cake plug.
Step 11:
For the lemon layer, fill a piping bag with your lemon curd and pipe into the second row of 4 holes, reserving 1/4 . Sprinkle each hole with some crushed digestives. Stop the holes with a cake plug.
Step 12:
For the funfetti layer, fill a piping bag with 4 tbsp of buttercream mixed with 1 tsp of funfetti and pipe into the third row of 4 holes. Stop the holes with a cake plug.
Step 13:
For the peanut butter, fill a piping bag with 4 tbsp of peanut butter and pipe into the fourth row of 4 holes. Sprinkle in some chocolate coated popping candy. Stop the holes with a cake plug.
Step 14:
For the raspberry and coconut layer, fill a piping bag with 4 tbsp of raspberry jam and pipe into the fifth row of 4 holes. Sprinkle in some desiccated coconut. Stop the holes with a cake plug.
Step 15:
Spread buttercream over the whole surface of the cake to cover and seal in the plugs. Make sure you remember where the fillings are.
Step 16:
Lay a piece of kitchen paper over the cake revealing only the cookies and cream section sprinkle with crushed Oreo cookies.
Step 17:
Lift this paper carefully, and using two sheets of kitchen paper, shield the cake revealing the section when the funfetti section is. Sprinkle the white chocolate shavings or similar over this section.
Step 18:
Carefully lift these papers and now use paper to shield the cake revealing the end section where the raspberry jam went. Sprinkle this area with desiccated coconut. Carefully lift the paper. You should have a cake with three stripes on it. Cookie Crumbs, a gap, White Chocolate, a gap and Desiccated Coconut.
Step 19:
In the gap that is the lemon Section, pipe zigzags of lemon curd.
Step 20:
In the gap that is the peanut butter section pipe zigzag of chocolate sauce. The surface will now have five stripes.
Step 21:
Over the place where each cake plug is, pipe a swirl of whipped cream. There should be 20, evenly spaced swirls.
Step 22:
In the cookies and cream section, garnish each swirl with a mini Oreo and a chocolate square.
Step 23:
In the lemon section, garnish with a lemon sweet or swirl and a mini meringue or crushed meringue.
Step 24:
In the sprinkles section, garnish with funfetti.
Step 25:
In the peanut butter section, garnish with the peanuts and Reese’s Pieces.
How Long The Cake Will Last
Once decorated the cake should be eaten within 2 days.
Step 26:
In the raspberry section, garnish with a fresh raspberry and freeze dried raspberries.
Ingredients
MetricImperial
For the Sponge
340gSelf raising flour
270mlButtermilk
2 tspNielsen-Massey Vanilla Extract
170gButter (unsalted)
270gCaster sugar
4Eggs (large)
PinchSalt (optional)
For the Buttercream
400gSilver spoon icing sugar
200gButter (unsalted, softened)
2 tbspMilk (whole)
For the Toppings & Decoration
300mlDouble cream
154gOreo biscuits
4 squaresMilk chocolate bar (we've used cookies & cream flavour)
6 tbspLemon curd
2Digestive biscuits
4Mini meringues
4Jelly lemon sweets
1/2 tubeFunfetti
2 tbspWhite chocolate (grated)
4 tbspProper Nutty peanut butter
2 tspPopping candy
2 tbspPeanuts
4Reese's pieces
3 tbspAskey's chocolate treat sauce
4 tbspRaspberry jam
2 tspFreeze dried raspberries
4Raspberries (fresh)
Utensils
Shallow baking tin 26 x 36 x 3cm
Parchment piping bag
Large open star nozzle
Plain large nozzle
Skewer or cocktail stick
Ruler
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
MetricImperial
For the Sponge
340gSelf raising flour
270mlButtermilk
2 tspNielsen-Massey Vanilla Extract
170gButter (unsalted)
270gCaster sugar
4Eggs (large)
PinchSalt (optional)
For the Buttercream
400gSilver spoon icing sugar
200gButter (unsalted, softened)
2 tbspMilk (whole)
For the Toppings & Decoration
300mlDouble cream
154gOreo biscuits
4 squaresMilk chocolate bar (we've used cookies & cream flavour)