Halving the recipe and making that - however I tried a swiss buttercream recipe on top - though it was lovely it was horribly hard work (it went wrong and had to be rescued by putting in fridge and then some in the microwave).
So I'm now looking at making either just a normal buttercream or the white chocolate version in the original recipe.
Has anyone any recommendations about white chocolate to use? Or how to make buttercream white rather than yellowish.
I did try a swiss buttercream which is egg whites heated with sugar - so very similar I'd think. It was good, and looked very white but I was unsure about serving it to 5 year olds. We're quite blasé about raw eggs in our family (DD loves raw cake mixture) but I don't want to do anything to other people's children just before Christmas.
White choc is also yellowish. I find beating the life out of lurpak and then the icing once the sugar is added makes it white. I have used this for buttercream iced wedding cakes when I needed real bright white.
If the egg whites are beaten with sugar syrup it cooks them so you don't need to worry about unfortunate food poisoning events. If you go with buttercream you just need to beat it for a really long time and it will turn white eventually.
I've got some lurpack in the fridge ready and waiting and just bought some of that whitener as well. I do love the colour of meringue icing but I think it'll just be added pressure on the day to make it.
So far I'm planning to make the cake next week and freeze it then decorate it on the day once it's defrosted.
I have tons of decorations to throw on it if all goes wrong.