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BAM Cake converter 
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Ingredients:
- 500 g all-purpose sifted flour
- 1 teaspoon salt
- ¾ teaspoon baking powder
- 350 g room temperature unsalted butter
- 400 g sugar
- 5 room temperature eggs
- 1 tablespoon BAM vanilla paste
- 360 ml room temperature buttermilk
- 2 drops of green food colouring (in gel)
- 2 drops of blue food colouring (in gel)
- 2 drops of purple food colouring (gel)
- 2 drops of pink food colouring (gel)
- 340 g room temperature unsalted butter
- 1 package cream cheese
- 750 g powdered sugar
- 60 ml whipping cream
- 2 teaspoons BAM vanilla paste
- pinch of salt
- a cup of assorted candy (such as M&M's)
- a cup of colourful sweets
Instructions:
1
Preheat the oven to 175 °C. Grease four cake tins measuring 23 cm in diameter.
2
In a bowl, mix together the flour, 1 teaspoon salt, baking powder and baking soda.
3
Beat the butter until you have a creamy mixture, about 1 minute. Add the sugar to the foamy mixture. Stir until the sugar is completely dissolved and the mixture is smooth, about 5 minutes. Reduce the speed and gradually add the eggs. Stir in 1 tbsp BAM vanilla paste.
4
Add the sifted flour to the mixture and gradually add the buttermilk. Mix until you have a thick and even mixture.
5
Prepare 4 bowls and divide the mixture evenly. Add food colouring to each part of the batter and stir until the batter is evenly coloured. Pour the batter into the prepared baking trays.
6
Bake in a preheated oven for about 25 minutes. Place the baked sponge cake on wire racks and leave to cool completely.
1
Mix the butter and cream cheese. Stir until you have a creamy mixture, about 2 minutes. Add the sugar, sweet cream and BAM vanilla paste to the mixture. Mix on low speed for about 30 to 60 seconds.
2
Increase the speed and whisk until you have a fluffy mixture, about 3 minutes. Add a pinch of salt.
1
Using a round biscuit cutter, cut a small circle from the centre of two cake layers. The hole you make in the layers of the two cakes will later be used to fill the centre of cake with sweets.
2
Place one of the whole cake layers on a cake stand or serving plate. Spread the prepared cream evenly on the cake layer with a spatula. The cream layer should be about 2 cm thick. The next layer should be a cake layer with a circle cut out, i.e. with a hole in the middle. Spread the prepared cream evenly over the layer again. Add the layer with the circle cut out again. Spread the cream evenly again. Fill the hole with candy. Place the cake layer without the hole in the centre on top. Spread the remaining cream over the cake. Place the cake in the fridge for a while. Your cake is now ready to be decorated and cut!
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