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Hi, You're receiving this email because {name} thinks the Rosette raspberry buttercream cake article would interest you. The whole family will love this cake from Popalicious! Delicious, easy to make & sure to impress!
Rosette raspberry buttercream cake recipe
Ingredients for your raspberry buttercream cake
For 2 x rich chocolate cakes you will need:
2 ¨ø cups self-raising flour
1 cup cocoa powder
250g softened butter
1 tsp vanilla extract
2 ½ cups caster sugar
4 eggs
1 ¨÷ cups water
1 cup frozen raspberries for layering in between the baked cakes
For the buttercream you will need:
375g softened butter
4 ½ cups icing sugar
6 tbsp milk
Pink food colouring gel
To make the cake
Preheat the oven to 160◦C.
Grease & line 2 x 22cm round cake tins.
Sift the flour & cocoa into a large mixing bowl.
Add the remaining cake ingredients & beat on a low speed until combined.
Once combined, increase the speed to medium & beat for another 4-5 mins, or until the mixture is smooth & lighter in colour.
Spread the mixture into the prepared cake tins & bake for approx 40 mins.
Test the cake is cooked by inserting a metal skewer. The cake is cooked if there is no wet mixture attached to the skewer.
Leave the cakes in the cake tins for 10mins then turn onto a wire rack to cool.
To make the buttercream
Prepare the buttercream whilst the cakes are cooling.
Beat the softened butter in a large mixing bowl until it is as white as possible.
Gradually beat in half of the icing sugar & milk, then repeat.
Colour the buttercream with a small amount of food colouring gel.
To decorate the cake
Equipment
Palette knife
Wilton 1M star tip
Piping bag
Decorating
Both cakes should be completely cool when you start decorating.
Use a palette knife to put a layer of buttercream over the first cake.
Spread the raspberries evenly over the top of the cake.
Place the second cake on top of the raspberries & use a palette knife to spread on the buttercream.
Fill the piping bag with the remaining icing to create the rosettes.
To make the rosettes, start in the centre of the cake & pipe outwards, finishing with the sides.
Keep the rosettes close together & as even in size as possible.
Tips for your cake:
To save time waiting for the cakes to cool, you can bake them the day before.
For the best results with the buttercream, you may need a whitener to achieve brighter colours. These are available at most cake decorating supply stores.
Hold the piping bag upright and pipe rosettes quickly to achieve an even effect.
More kids cakes articles to enjoy:
Birthday cake tips
Vanilla or chocolate cupcakes
ANZAC biscuits recipe
Source: Popalicious, makers of delicious cake pops, cookie pops & birthday cakes for children’s birthdays.
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