Blueberry and White Chocolate Kitty Cake

Family occasions are the perfect opportunity to try new recipes and gain feedback from my favourite (and nicest) critics - my nieces. 
This weekend was no different, leading to the creation of a new Kitty Cat Cake (although Seren's initial reaction, was to say what a pretty rabbit!) using Sugar and Crumbs Blueberry flavoured icing sugar and my super smooth white chocolate buttercream. 

The icing range by Sugar and Crumbs can be used as a replacement for both icing sugar (in buttercream recipes, etc.) and caster sugar, to flavour the sponge. I initially feared that this would effect the texture of the cake, however I can assure you it was as lovely and spongey as it usually is!

I prefer my cakes to have four thinner layers with double the buttercream, instead of two layers sandwiched together. This recipe uses two 6 inch cake tins.  

For the Sponge:

• 225g Unsalted Butter
• 225g Self-raising flour
• 4 large eggs (beaten) 
• 1/2 tsp baking powder
• 2 tbsp milk 
• 120g Sugar and Crumbs Blueberry Icing
• 105g Caster Sugar

White Chocolate Buttercream:

• 250g Unsalted butter (soft, at room temp!)
• 250g Icing Sugar
• 200g Melted and Cooled White Chocolate 

1. Preheat oven to 160 degrees fan and line two 6" cake tins (after a few bundtin' bundt tin disasters I swear by a cake release spray!) 
2. Combine your flavoured icing sugar, caster sugar and butter; beating until light and fluffy. 
3. Add your beaten eggs bit by bit (if your mixture starts to curdle - add a little flour!)
4. Add the remainder of your flour, baking powder and milk. Try not to over-beat at this stage. 
5. Use scales to evenly divide your cake mixture between your tins (Slightly OCD? Maybe. But in my defence, I just really like perfectly even cake layers!) 
6. Place in the oven for 25 minutes or until a skewer comes out clean (If your oven is a little on the wonk like mine, I recommend changing the cake tin positions after 15 minutes, to get the most even bake!). 
7. Whilst your cake is baking, make your buttercream. Melt your chocolate in a bowl over a pan of water whilst beating your butter until light and smooth. 
8. Add half of your icing sugar and beat until combined, followed by the other half. Once your chocolate has cooled, add this to the party and try not to eat it all before your cakes out the oven! (Oops...)

Having seen a variety of lovely unicorn 

cakes over instagram recently, 

I decided to decorate my cake as a little cat, complete with ears, a tail and little pink heart shaped nose!