Ingredients

• 8 eggs, at room temperature, separated
• Pinch of salt
• 220g (1 cup) caster sugar
• 250ml (1 cup) canola oil
• 160ml (2/3 cup) water
• 1 tablespoon vanilla bean paste
• 300g (2 cups) plain flour
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar

White chocolate buttercream

• 500g butter, chopped, at room temperature
• 750g icing sugar mixture
• 2 tablespoons milk
• 300g white chocolate, melted, cooled

Decorations

• 250g Dr. Oetker Ready-rolled Icing White
• 150g (1 cup) royal icing mixture
• 35ml cold water
• 10 large white marshmallows
• Edible silver colour mist spray, to decorate
• Edible silver glitter, to decorate

Method

• Step 1 Preheat oven to 170C/150C fan forced. Line the bases of two round 20cm (base measurement) cake pans with baking paper.

• Step 2 Place the egg yolks, salt and 1/3 cup sugar in a large bowl. Use a balloon whisk to whisk until combined. Whisk in the oil, water and vanilla. Sift the flour and baking powder over the mixture. Use a large metal spoon to fold until combined.
• Step 3 Use electric beaters to beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, 1 tbs at a time, beating well after each addition until sugar dissolves. Stir one-third of the egg white mixture into the flour mixture to loosen, then gently fold in the remaining meringue.
• Step 4 Divide mixture among the prepared pans. Smooth tops. Bake for 45 minutes or until cakes spring back when lightly touched in the centre. Place 2 wire racks on the bench with even-sized glasses or cans under each corner to allow air to circulate. Transfer cake pans to the racks. Set aside for 5 minutes or until the cakes sink slightly. Invert cakes onto racks, without removing the pans, for 10 minutes. Turn pans right side up. Carefully run a palette knife around the edge of each cake to loosen. Remove glasses or cans from under racks and turn cakes onto racks. Set aside to cool completely.
• Step 5 To make buttercream, use electric beaters to beat butter in a large bowl until pale. Gradually add icing sugar and milk, in alternating batches, beating well after each addition. Add chocolate. Beat until combined.
• Step 6 Cut each cake in half horizontally. Place 1 cake base on a plate. Spread with 1 cup buttercream. Repeat with two more layers, spreading each with 1 cup buttercream icing. Place final layer on top. Spread 1-1 1⁄2 cups buttercream over the top and sides of cake. Place in fridge for 1 hour. Keep the remaining buttercream in a cool place (not the fridge).
• Step 7 Meanwhile, roll out the ready-rolled icing. Use snowflake cutters to cut out snowflakes. Set aside until firm.
• Step 8 Spread remaining buttercream over cake for a second coating. Place in the fridge for 30 minutes to set. Use electric beaters to beat royal icing mixture and water in a bowl until smooth. Spread over top of cake and carefully towards edges so it drizzles slowly down the sides. Set aside for 1 hour or until set. Lightly spray marshmallows with silver spray. Sprinkle with glitter. Top the cake with the marshmallows and the snowflakes.