This is an unashamedly girly cake. Pink buttercream, soft and moussey, used to sandwich an innocent vanilla sponge and crowned with tart raspberries. Perfect for a birthday, an afternoon tea or a summer party. Just add pink fizz and the Barbie horror is complete!
All comments gratefully received. Here are some Eastery recipes you might like too:
Last week: Cadbury creme egg mess and White chocolate and cranberry hot cross buns
One year ago: Mini Simnel cupcakes and Chocolate orange easter spiced fudge and Eastery two tone cupcakes and Easter apostles scone loaf
Two years ago: Mini chocolate birds nests and Hot cross biscotti
Vanilla, rose and raspberry cake
Ingredients – cake
- 175g castor sugar
- 175g self raising flour
- 175g stork margarine/soft butter
- 2 tbsp vanilla extract
- 2 tbsp milk
- 3 large eggs
- 1 tsp baking powder
For Kitchen Aid: Mix all the ingredients together using the flat beater until light and creamy – takes about 4 minutes. Pour into two greased and lined round tins and bake in a preheated oven at 180C/Gas 4 for 20 – 25 minutes until well risen and golden brown. A toothpick should come out of the centre clean. Cool on a wire rack and remove from the tins once you’re able to stand the heat. (Non KA users use the all in one method and combine with your mixer/wooden spoon until light and creamy.)
Ingredients – buttercream
- 200g soft salted butter
- 400g icing sugar
- 2 tbsp rose extract/water
- Pink food colouring
Instructions for Kitchen Aid: Use the flat beater to cream the butter until soft and light – about 4 minutes. Then add the icing sugar spoon by spoon, mixing on a low speed until all incorporated, add the rose extract. Then beat on high for 7 minutes until the buttercream looks like mousse – flecked with air bubbles. Add food colouring if you wish then use to sandwich the cakes together. Place more buttercream on the top and use 300g raspberries to decorate. NB – I decided against raspberries as I rather liked the rose swirls. These are easy to pipe with a Wilton 1M nozzle by doing a reverse Mr Whippy. Start in the middle and work out, taking the pressure off as you come to the end. (Non KA users be prepared for using a lot of elbow grease! Use a wooden spoon or other mixer and beat until you have a mousse like buttercream.)
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Looks lovely – I need to learn how to do the roses though! xoxo
Check out youtube – really easy! xx
Thanks I’ll have to check it out – would be nice for the cupcakes Im making for mums birthday next week – like a bouquet! xoxo
Oh I love those cupcake bouquets. xx
Hi holly can you tell me where I can get rose water from to make your beautiful rosé cake.could this be changed to orange blossom too? Loved watching you on qvc when kitchen aid was the tsk.xx
Hi Maria, you can use any other flavouring you like so go ahead with orange water/orange extract/vanilla extract. The rose water I use is from one of the Indian supermarkets in Leicester but I am pretty sure you can get it from most supermarkets. I would ring ahead before you go to check. xx
I’ve just made the buttercream and it looks amazing! I can’t taste it as I’m allergic to butter though :( putting it on speed 10 has made all the difference. Thank you!
Oh that’s great news – I am really pleased you like it! xx
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