Tropical Mango Buttercream Cake

Method

Mirror Glaze:

Add glucose, water and caster sugar into a saucepan on the stovetop and heat to boil.

Bloom gelatine in cold water and let sit until sugar mixture boils.

Take sugar mix off heat and whisk in gelatine into the pan.

Pour in condensed milk into the pan and whisk again to combine until smooth.

Finely chop white chocolate into pieces. Pour the hot milk and sugar mixture over diced white chocolate and mix together to melt all the pieces.

Separate into jugs based on how many colours you need.

Blitz the mixture with food colouring using a stick blender until smooth.

Allow to cool to 30 degrees before pouring over the cooled cake.

Vanilla cake

Preheat oven to 160C. Lightly grease a 20cm cake tin, and a 4-inch cake tin including the baking paper.

Place the butter, sugar and vanilla in the bowl of a stand mixer and beat until light and creamy - about 5 minutes.

Add the eggs 1 at a time and beat until well combined. Add the flour and milk and beat until just combined.

Pour into the prepared cake tin and bake for 40-50 minutes or until cooked. The smaller one will be a lot faster. Cool in the tin for 10 minutes.

Pineapple compote

Remove skin and cut half the pineapple into chunks. Place the chunks in a food processor and pulse 5 or 6 times to break down into fine pieces place it in a medium saucepan with water and sugar and let simmer for 5 minutes.

Buttercream

Combine everything for the buttercream in a stand mixer mix for 5-10 minutes until light and fluffy.

Once the cakes are cooled, cut horizontally to make two tiers in each cake. Dice up fresh mango and mix into ¼ of the buttercream. Spread mango and pineapple compote between layers.

Smooth buttercream over the cakes, set cakes in fridge or freezer to quickly harden.

Once ready, pour over mirror glaze and add flowers and other decorations.