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Bright Side Stories - Cath Kidston
Blue cake with pink icing on a dresser next to a teacup and teapot
Cake and Courage: Manon’s Vanilla Swiss Meringue Buttercream Three Tier Cake

Recipe inspired by The Great British Bake Off

Manon LaGreve holding Mini Choux with Cherries and Vanilla Crème Mousseline

In celebration of our limited-edition collaboration, Cath Kidston X The Great British Bake Off, we have teamed up with baker, and former Bake Off contestant, Manon Lagrève for a series of recipes inspired by the collection.

Worthy of a Star Baker, this Showstopper of a recipe for Vanilla Swiss Meringue Buttercream Three Tier Cake is inspired by our uplifting Cake and Courage affirmation from the collection and makes the perfect cake for birthdays and special occasions.

 

Great British Bake Off x Cath Kidston logo

Ingredients

For the sponge;
  • 80g salted butter
  • 240g plain flour
  • 280g caster sugar
  • 2 large eggs
  • 240ml whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
For the Swiss meringue buttercream;
  • 5 egg whites
  • 350g caster sugar
  • 250g unsalted butter
  • Blue, pink and red food colouring
Cath Kidston x GBBO oven gloves next to a tray of choux dough

Method

 

Required: 3 x 15 cm round tins

  • 1. Mix the butter, sugar, flour and baking powder using an electric mixer until you have a crumble mix. Add the milk, eggs and vanilla extract. Quickly mix for 1 minute, divide and spread into 3 butter-greased and flour-sprinkled tins. Bake for 18 - 20 minutes at 180C in a fan oven (insert a skewer to check if fully cooked – the skewer should come out clean). Remove from the tins and leave to cool completely.
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  • 2. Make the buttercream. Add the sugar and egg whites to the bowl of the electric mixer. Fill a pan with water and place the bowl on top to warm up. Warm the mixture up for 5 -10 minutes until the sugar has dissolved and the temperature is like a hot bath.
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  • 3. Place the bowl back on the electric mixer with the whisk attachment. Whisk the meringue for 10 minutes. Then add the butter in cubes whilst still mixing and continue to whisk until you get a smooth buttery texture.
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  • 4. Divide the batter into 4 small bowls. Add 2 drops of blue food colouring into the first, 2 drops of pink colouring into the second, 6 drops of pink colouring into the third and 6 drops of red colouring into the fourth bowl. Using 2 different star-shaped nozzles, add the dark pink buttercream into one piping bag and the blue buttercream into the other. Use the light pink buttercream to ice the cake, layering the 3 tiers with some buttercream in between, using a turn table and a spatula to help. Pipe the dark pink and blue buttercream around the cake.

Recipe inspired by The Great British Bake Off

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