Blueberry Gateau

Yield: 1 Gateau, made in collaboration with GoBake

Ingredients

• 2x 400g 7 Inch Round Plain Sponges

• 300g Barker’s Professional Blueberry Patisserie Filling

• 310g Whip 'N' Ice (Whipped)

• 75g GoBake Dancing Unicorn Medley

• GoBake Gels (listed below)

Equipment

• 8 Inch GoBake Silver Cake Board

• 8 x 6 Inch GoBake Kraft Cake Box

Method

1. Cut each sponge horizontally through the centre, giving you four separate, thinner sponge discs.

2. Build your cake onto GoBake Silver Cake Board 8 Inch

3. Take your first sponge and pipe a circle of Whip 'N' Ice around the outside edge of the sponge, to avoid the filling running out of the cake. Then spread 100 grams of Barker’s Professional Blueberry Patisserie Filling in the middle of the sponge. Place another layer of sponge on top, and repeat the steps to get three layers of filling. Make sure to finish with a layer of sponge.

4. Spread 250 grams of whipped Whip ‘N’ Ice over the top and sides of the gateau, making this as smooth as possible.

5. Press/sprinkle 35 grams of GoBake Dancing Unicorn Medley around the base of the cake.

6. Pipe 110 grams of coloured Whip ’N' Ice rosettes around the top edge of cake* (using GoBake Gels listed below).

7. Sprinkle 40 grams of GoBake Dancing Unicorn Medley over the top of the cake in the centre.

8. Pack in a GoBake Kraft Cake Box 8 x 6 Inch

   *Using the below GoBake Gels, colour the Whip 'N' Ice and place into an assortment of piping bags fitted with a medium star-shaped nozzle.

• GoBake Gel Colour - Neon Yellow

• GoBake Gel Colour - Neon Pink

• GoBake Gel Colour - Neon Blue

• GoBake Gel Colour - Neon Green

• GoBake Gel Colour - Neon Orange

This Recipe Uses