For the recipe Pink Lemonade Drip Cake
|250 g||Unsalted Butter (9 oz), softened|
|250 g||Caster Sugar (9 oz)|
|400 g||Plain Flour (14 oz)|
|7.5 g||Dr. Oetker Baking Powder (1 1/2 tsp)|
|100 ml||Lemonade (3 1/2 fl oz), non diet|
|7.5 ml||Dr. Oetker Sicilian Lemon Extract (1 1/2 tsp)|
|100 g||Dr. Oetker 26% White Chocolate (3 1/2 oz)|
|Dr. Oetker Pink Extra Strong Food Colour Gel (2 tubes / 20g)|
|Dr. Oetker Yellow Extra Strong Food Colour Gel (1 tube / 10g)|
|125 g||White Vegetable Fats (4 1/2 oz), softened|
|150 g||Raspberry Jam (5 oz), seedless|
|300 g||Icing Sugar (10 oz)|
|Dr. Oetker Hundreds and Thousands or sprinkles of your choice|
|Dr. Oetker Chocolate Easy Ice (2 sachets / 200g)|
Preheat the oven to 180˚C (160˚C fan assisted, 350˚F, gas 4). Grease and line 2 x 7cm (2 ¾ inch) deep, 15cm (6 inch) round cake tins. Put the butter and sugar in a bowl and whisk until pale and creamy. Gradually whisk in the eggs.
Sift the flour and baking powder on top and carefully mix together. Gradually stir in the lemonade and Lemon Extract to make a smooth, thick, creamy batter.
Divide the mixture between the prepared tins and bake in the oven for about 1 hour, until risen, golden and firm to the touch – a skewer inserted into the centre will come out clean when the cakes are cooked. Cool for 10 minutes then turn on to a wire rack to cool completely.
To make the shards, line a baking tray or chopping board with a sheet of baking parchment. Break the White Chocolate into a small bowl and place over a small saucepan of barely simmering water to melt. Divide the melted chocolate into 2 equal pools in the centre of the baking parchment, spaced well apart.
Drizzle one pool of chocolate with a few drops of Pink Gel Food Colour and the other with some Yellow Gel Food Colour. Spread each one gently using a palette knife to marble the colour into the chocolate and make a rectangle approx. 15 x 12cm (6 x 5inch). Tap the board on the work surface to settle the chocolate. To add bolder colour, add a few more drops of colour gel and swirl into the chocolate then put in a cool place to set.
Put the white vegetable fat in a large bowl and beat until smooth. Stir in 75g of the raspberry jam. Gradually sieve and mix in the icing sugar to make a smooth, creamy icing. Squeeze in the remainder of the Pink Gel Food Colour tube along with the remaining whole one to make a vibrant pink shade.
Carefully trim the rounded tops off the cakes and slice each cake in half. Spread 3 cake rounds with 1/3 of the pink icing, and the remaining raspberry jam, then sandwich all the cakes together. Spread more icing smoothly round the side of the cake – running the warmed blade of a palette knife flat against the cake helps to achieve a smooth effect.
Empty the Hundreds and Thousands on to a flat plate, and holding the cake top and bottom between your hands, roll one edge of the cake in the sprinkles to create a broad band of decoration. Transfer to a serving plate. Spread the remaining pink icing smoothly on top of the cake, making sure the top edge is smooth.
Prepare the sachets of Easy Ice as directed so that that they are soft and pliable. Firstly do the drip effect, snip ½ to 1cm (1/4 to 1/2inch) from the corner of one sachet and gently squeeze out the icing on to the top edge of the cake. Slowly work your way round the top of the cake, squeezing out a little of the icing at a time, using a slight zig-zag motion, allowing the Easy Ice to drip down the sides – the drips may take a while to start dripping but they will come to their own natural halt. If required, gently pull any drips of icing further down the cake using a wooden skewer.
Squeeze out the remaining sachet of Easy Ice into the centre and gently spread over the top of the cake to fill in any gaps. Leave aside in a cool place, for a few minutes, to set.
To serve, break up the marbled chocolate pieces into random shards and stick into the top of the cake at vertical angles. Your stunning showstopper cake is now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|