This is a relatively easy cake to make, that I had a lot of fun making! It's simple, and ends up looking very good!
Step 1: Ingredients
300g soft butter
300g caster sugar
1 tbsp vanilla extract
80g plain flour
300g self-raising flour
100g plain full fat Greek yoghurt
3 tbsp milk
Jam (to sandwich cakes together)
150g soft butter
300g caster sugar
Packet of ready to roll white icing
Ready to roll pink icing
Ready to roll blue icing
Ready to roll green icing (alternatively, purchase extra white icing and blend it with food coloring of each color mentioned above)
Chocolate icing pen (optional)
Step 2: Technicals
Heat the oven to 160 degrees Celsius (fan oven)
Grease and line two tins; one 18cm one and one 13cm one.
Step 3: Batter
Whisk the butter and sugar together until light and creamy. Add rest of ingredients (except the jam) and whisk together to form a smooth batter.
Step 4: Bake
Fill the two cake tins three quarters full with batter. The 13cm cake bakes for an hour and ten minutes, while the 18cm cake bakes for an hour and a half.
Be careful, when removing small cake to do it quickly so the larger cake won't sink.
Step 5: Build-A-Cake
Trim the tops of cake so they are flat, then cut each one in half, and sandwich back together using the jam.
Step 6: Icing
Whisk the soft butter with sieved icing sugar to make butter-cream icing. Cover both cakes in it, and cover in white roll on icing.
Then use the butter cream icing to sandwich the two cakes together
Step 7: Decorate!
Now decorate your cake!
I covered the top in blue roll on icing and cut out the white icing in cloud shapes. I then cut out a triangle in pink icing and used a chocolate icing pen to draw in lines and the tail of the kite. I used a caramel pen to make the bows on the kite's tail.
I used small flower cutters to decorate the sides of the bottom cake, and green roll on icing to make the grass.
Now cut your cake and enjoy!