Meringue drop dairy-free birthday cake

Equipment

• 1 20 cm springform tin
• 1 Greaseproof paper
• 1 Piping bag and plain 1cm nozzle
• 1 Pallet knife
• 1 Kitchen mixer
• 1 Wire rack
• 1 30cm round cake board
• 1 Pins or wide packing tape
• 1 Fabric pins
• 1 Iron

Instructions

1. For the vanilla cake: Preheat oven to 175°C. Line a 20 cm springform tin with greaseproof paper.
2. Beat together Nuttelex, vanilla and sugar until light and fluffy for approx 10 minutes.
3. Add eggs, one at a time, until combined.
4. In two batches, gently fold in flour and milk until just combined.
5. Spread into tin and bake for 30-40 minutes, or until sponge springs back when gently pressed.
6. Keep the sponge in the tin for approx 5 minutes before turning onto a wire rack to cool completely. If the top is uneven, carefully trim to make it flat – this will become the base of the cake.
7. For the buttercream icing: Place the icing sugar, Nuttelex, raspberry powder and lemon juice in a kitchen mixer. Mix on low speed to combine, then turn to high and mix for a further 5-10 minutes until fluffy, scraping the bowl occasionally.
8. For the meringues: Place icing sugar, egg whites and lemon juice into a mixer and mix for 10-15 minutes until the egg whites come to a stiff peak.
9. Divide the meringue into three bowls and colour with yellow and two tones of pink.
10. Place into a dry piping bag with a plain nozzle and pipe meringues onto a tray with greaseproof paper. Dust with edible glitter. Allow to dry in a warm place for at least 3 hours before placing on top of cake.
11. To assemble: When the sponge is totally cooled, cut into three layers. Divide the buttercream into three portions.
12. Spread half of one third of the buttercream evenly over the bottom layer of the sponge. Arrange marshmallows to cover, then spread with the remaining half of that portion of buttercream.
13. Lay the middle sponge on top and press gently. Repeat the buttercream and marshmallow layers. Place the top sponge on, ensuring it is sitting flat.
14. Use the remaining buttercream to cover the sides and top of the cake.
15. Before the buttercream sets, throw sprinkles around the edges. Place in fridge for 20 minutes to allow the buttercream to become firm.
16. To decorate: Prepare the cake board by laying the square piece of fabric on a table, placing the board face down, and securing the fabric tightly with pins or tape.
17. Prepare the fabric collar by folding in each edge of the 15cm x 45cm fabric strip by approx 2cm and ironing to flatten. Allow to cool.
18. Transfer the chilled cake onto the prepared cake board. Arrange meringues on top.
19. Arrange the spotty collar around the cake followed by the Happy Birthday ribbon and blue and white spotty ribbon, securing with pins. Finish with thin candles.