Ingredients

Method

• 2 x 320 g Woolworths banana loaves
• 500 g unsalted butter, softened
• 400 g icing sugar, sifted
• ¼ cup cream
• 1 t vanilla paste
• a pinch salt
• 2 t Woolworths beetroot powder
For serving:
• Woolworths pink sweets (jelly beans, speckled eggs)
• Woolworths strawberry-flavoured multigrain puffs cereal

Method

Ingredients

1. Slice the banana loaves lengthways to create even layers (2 or 3 per loaf, depending on the desired height).

2. In a large bowl, beat the butter until pale and fluffy. Add the icing sugar and continue beating until fully incorporated. Pour in the cream, add a pinch of salt and beat again until smooth. Mix in the beetroot powder until the buttercream turns soft strawberry-pink in colour.

3. Sandwich the banana loaves by piping buttercream between each layer.

4. Cover the cake in a final coat of buttercream, smoothing it using a palette knife or leaving swirls for texture. Top with an assortment of pink sweets – scatter over jelly beans and nestle in speckled eggs. Sprinkle over the strawberry cereal for crunch.

Cook’s note: Chill the cake for 15–20 minutes before serving for cleaner slices and more stable layers.

Find more birthday cake recipes here. 

Videographer: Kaylene Sauls
Photographer: Jan Ras
Food assistant: Ella