This is a super easy recipe… are you ready!
Soften the butter in the microwave for 20 seconds. Add the flour, baking powder, sugar and eggs to the softened butter and mix together to make your cake batter.
Line two 6 inch round shallow tins with baking paper. Pour in the cake batter and spread flat with a palette knife or spoon.
Cook in a preheated oven at 160C fan for 20-25 minutes or until cooked. Remove from the oven once cooked and allow to cool completely.
Soften the butter for the buttercream in the microwave and mix with the icing sugar on a high speed for 2-3 minutes.
Put the cake in a bowl and break it up into crumbs. Add in some buttercream and mix well until a dough like consistency has been formed.
Using a tablespoon measuring spoon, scoop out some of the cake dough and roll into balls. Pop these on some baking paper on a tray and put in the fridge or freezer to set.
Once set, melt some white chocolate and add in some orange food colouring. Put the cake ball into the orange chocolate and remove carefully allowing the excess chocolate to drain off first. Lay on some baking paper to set. Melt 50g dark chocolate. Pop into a piping bag and snip the end off. Drizzle tiger stripes over the cake truffles.