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Rosette raspberry buttercream cake

 
The whole family will love this cake from Popalicious! Delicious, easy to make & sure to impress!
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 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: Source: Popalicious, makers of delicious cake pops, cookie pops & birthday cakes for children’s birthdays.
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