How To Make A Cactus Garden Buttercream Cake For Mothers Day NO FONDANT RECIPE- The Scran Line

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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CACTUS GARDEN CAKE

Serves 30 people

Cake Makes 1 batch. For this recipe youll need 2 batches of cake.
350g all-purpose flour
450g caster sugar
100g cocoa powder
1 tsp bicarbonate of soda
1 tsp salt
350g unsalted butter, softened
4 large eggs, at room temperature
350ml milk

Raspberry Frosting
1.5 batches Swiss meringue frosting
cup raspberry jam
1 tsp raspberry flavouring
2 drops pink food gel

Striped frosting
1 batch Swiss meringue buttercream frosting
3 drops pink food gel
3 drops orange food gel

Cactus Decorations
2 LCM rice crispy treat bars
2 batches American Buttercream frosting
GREEN FROSTING: 5 drops teal food gel
LIME GREEN FROSTING: 4 drops teal food gel + 4 drops yellow food gel
PINK FROSTING: 3 drops pink food gel
PINK ORANGE FROSTING: 3 drops pink food gel + 3 drops orange food gel

Green Ganache Drizzle
300g white chocolate
150ml thickened whipping cream
1 drop teal food gel