Gluten Free Snowball Cake

Instructions

1. First make the sponge cake. Line 3 20cm cake tins (base and sides) with non stick baking paper and preheat your oven to 180C (fan).
2. Cream (mix) the butter and caster sugar together in a stand mixer bowl with paddle attachment for a couple of minutes (if you don't have a stand mixer, this can all be done by hand, you'll just need to work your arm muscles!), until pale and smooth.
3. Incorporate the eggs, one at a time. then add the vanilla.
4. Sift in the gluten free self raising flour, baking powder and xanthan gum. Gradually mix into the butter/sugar/vanilla/eggs, until you have a smooth and thick batter. Add the milk and mix again until smooth.
5. Split the batter evenly between the 3 prepared cake tins, level the tops with an angled spatula and bake for 25-30 minutes (or until baked through, you can test the centre with a toothpick - if it comes out clean, it is baked, if it has liquid on it, give the cakes another 5 minutes).
6. Once bake, carefully tip the sponges out of their tins, remove the baking paper and leave to cool completely.
7. When cooled you can start on the buttercream. First melt the white chocolate in the microwave - I do this in 30 second blasts, stirring in between each, until it has just melted. Then set aside to cool (as if you add it to the buttercream while warm, it will soften the butter too much and make decorating tricky).
8. Meanwhile, add the softened butter to a stand mixer with paddle attachment and mix for a few minutes. It should change from yellow block form to a paler, smooth consistency.
9. Sift in the icing sugar and use a spoon to incorporate it, before adding the vanilla and beating again with the paddle attachment until smooth. Then pour in the COOLED white chocolate and mix for a minute until you have beautiful smooth and creamy buttercream.
10. Finally add the double cream and pinch of sea salt and mix for a further 1 minute only. Then you are ready to start assembling the cake!
11. Place a small dab of buttercream on the centre of your cake stand or serving plate, to secure the base sponge, then place the first sponge on top. Pipe or spoon about a 5th of the buttercream onto the sponge, piping a border about a cm in from the edge of the sponge to hold the jam.
12. Spoon 3 tsp of jam onto the buttercream and spread to the inside edges of the piped buttercream circle, so you've a nice jammy pool. Then place a second sponge on top. Repeat with buttercream and jam, then add the final third sponge on top.
13. Pipe the rest of the buttercream onto the top and sides of the cake, then use a palette knife or cake scraper to smooth it out into an even layer. The whole cake should be covered.
14. Place a large plate or tray underneath your cake stand while you carefully press the dessicated coconut onto the sides (not the top) of the cake. The tray with catch any coconut that falls off, so you can scoop and reuse/not make a massive mess on your kitchen floor! Keep going until you have an even coating of coconut all around the sides of the cake.
15. To finish, top with CoCos or the decorations of your choice. The serve immediately or refrigerate until needed (if chilling, take the cake our of the fridge an hour before serving).