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Pink lemonade brushstroke cake

  • 1:15 Prep
  • 0:55 Cook
  • 20 Servings

Ingredients

  • 375g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 2 teaspoons vanilla extract
  • 5 eggs, at room temperature
  • 565g (3 3/4 cups) self-raising flour
  • 250ml (1 cup) pink lemonade
  • 2 tablespoons grenadine
  • 225g Wilton Bright White Candy Melts
  • 75g Wilton Orange Candy Melts
  • 150g Wilton Pink Candy Melts
  • Fresh flower, to decorate

Pink swiss meringue buttercream

  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 400g butter, chopped, at room temperature
  • 2 teaspoons grenadine

Method

  • 1
    Preheat oven to 180C/160C fan forced. Line the base and side of a round 18cm and a round 22cm cake pan.
  • 2
    Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in flour, lemonade and grenadine until combined. Divide between prepared pans. Smooth surface of each. Place both cakes in oven – bake smaller cake for 45 minutes or until a skewer inserted into the centre comes out clean, and the larger cake for 55 minutes or until a skewer inserted into centre comes out clean. Cool slightly, then turn onto a wire rack to cool completely.
  • 3
    Take 3 small microwave-safe bowls. Place 150g white candy melts in 1 bowl. Place orange candy melts and remaining white candy melts in another bowl. Place pink candy melts in the last bowl. Heat melts, 1 bowl at a time, on Medium, stirring every minute, until melted. Line 2 trays with baking paper. Dip a 2cm-wide pastry brush in a bowl of melts. Dab the brush on a lined tray, then ‘paint’ to create a brushstroke effect. Repeat with remaining bowls of melts to make ‘brushstrokes’ in different colours and lengths. Set aside for 15 minutes to set.
  • 4
    Meanwhile, for the buttercream, combine the egg whites and sugar in a heatproof bowl. Place over a saucepan of simmering water. Use a balloon whisk to stir for 8-10 minutes or until sugar dissolves and mixture reaches 70°C on a cook’s thermometer. Transfer to a clean bowl. Use electric beaters to beat for 5 minutes or until firm peaks form and the mixture is almost at room temperature. Gradually add the butter, beating well after each addition, until mixture is thick and smooth. Add grenadine. Beat until well combined.
  • 5
    Use a serrated knife to cut cakes in half horizontally. Place a large cake layer, cut side up, on a serving plate. Spread with a little buttercream. Continue layering with remaining large cake layer, buttercream and small cake layers. Spread half the remaining buttercream over top and sides of cake (don’t worry if there are crumbs). Place in the fridge for 15 minutes to chill.
  • 6
    Spread remaining buttercream over top and sides of cake to just cover. Decorate one side of cake with ‘brushstrokes’ and top with a fresh flower.

Source: taste.com.au

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