Raspberry cake hack
Serves 12 | Prep 30 mins (+ 10 mins freezing time) | Cooking 5 mins

Ingredients:
2 x Coles White Mud Cakes
3 x 400g tubs Coles Bake & Create Vanilla Buttercream Icing
250g raspberries

Method:
1. Use a large serrated knife to trim the top off each cake. Place 1 cake, cut-side up, on a plate.
2. Use an electric mixer to beat the icing in a bowl until smooth. Transfer one-third of the icing to a piping bag fitted with a 1cm plain nozzle. Spread a little of the remaining icing over the top of the cake. Starting from the outside edge, pipe icing over the cake towards the centre.
3. Top with remaining cake, cut-side down. Spread half the remaining icing in the bowl over the top and side of the cake. Place cake in the freezer for 10 mins or until icing is firm. Spread the remaining icing in the bowl over the top and side of the cake.
4. Pipe more icing over the top of the cake, starting from the outside edge and working towards the centre. Carefully top with the raspberries.