once the cake is cool cover it with the butter cream
for the kiwi and strawberry butter cream
500g powdered sugar
125g self raising flour
to make the sponge, pre heat the oven at 180c, cream butter and sugar together in a mixing bowl until pale, then add the eggs and vanilla extract and whisk then sift in the flour and blend until a batter forms. grease two spring form cake tins and separate the batter and add pink food colouring to one and green to the other. put the batter in the cake tins and bake for 22 minutes.
to make the butter cream, peel the kiwis and cut them up into small pieces and then cut up the strawberries and blend until it forms a puree and pour through a sift. then in a bowl whisk the butter until its soft and pour the puree in, then add the powdered sugar and whisk until its firm.
alderberry hill inspired by felicity vintage mauve cowgirl up party serendipity and spice home maker on a dime
teagans travels uncommon debbie does creations real housewifes of riverton adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions naptime delights
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely the gilded hare restore interiors savvy southern style faded charm boerman ramblings
the ny melrose family i gotta create 52 mantels the artsy girl connection spruce your nest beyond the picket fence
creation corner bacon time with the hungry monster little becky homecky marriage from scratch kitchen fun with my 3 sons
i cant stop crafting jolly jane nutmeg place rustic crafts &chic decor polkadot pretties too much time on my hands
sisters of the wild west