The cake with a surprise inside
I originally made this for a young colleague who wanted a vanilla sponge cake with white chocolate and sweets. I decided to give her something a little bit different :)
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You Will Need
The cake recipe I used was pretty simple, following the 6-6-6-3 rule: 6oz (170g) each of fat (margarine/butter), flour and caster sugar, and three eggs. Cream the butter/margarine and sugar together, beat in the eggs, add the flour and mix well. Throw in a tsp of vanilla extract if you fancy it. Pour into a couple of greased Victoria sandwich tins and bake for half an hour or so at 170C until the top of the cake springs back when you touch it. Ovens do vary, so keep an eye on your cakes and take them out if they look done! I made three lots of mixture for 6 cakes – having a spare came in handy as it broke when I turned it out of the tin! Tasted nice though ;)
For the pink colouring I used Silver Spoon pink ‘colour creator’ which did the job perfectly, though sadly it isn’t suitable for vegetarians. It was easier than trying to get the perfect shade of pink using red food colouring. I made three batches of cake mix, divided each batch into equal halves so that I had six lots of mix. One lot was set aside as a spare, and the rest were shared out among five bowls that I had set out in a row, so that I could compare and contrast the pink shade of each mix. I didn’t add any colouring to the first mix, then started with a few drops into the second mix until I got a pale pink. Moving on to the next bowl, I added a few more drops of colouring so that the pink was brighter, and so on, until the last bowl where I just kept adding the colouring until the mix was a vibrant pink colour. I've tried to show this as best I can with the photo.
Butter icing is pretty easy to make, and I just followed the directions on the pack of icing sugar:
75g (3 oz) butter
175g (6 oz) icing sugar
a few drops of vanilla essence
1 tbsp milk
Place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar, then add the vanilla essence and milk and beat again.
I made two batches of this, one for between the cakes and the other for the outside.
I then melted a couple of big bars of white chocolate and poured them over the top of the cake, spreading the molten chocolate out with a teaspoon so that it covered every trace of what was underneath, concealing the pinkness of the cake and covering all of the butter icing. I decided to live dangerously and melt the chocolate in the microwave, but it takes patience and care because white chocolate is even more likely than milk or dark chocolate to burn in the microwave. A couple of 30 second blasts interspersed with stirring, then a two or three 20 second blasts with more stirring in between worked well for this chocolate. If you're feeling less confident, try this method to melt the chocolate: http://www.bbc.co.uk/food/techniques/melting_chocolate :)
As a finishing touch, I added some pink sweets on the top, as requested.