Pretty In Pink Cake

Prep 20 mins (plus chill­ing) / Serves 16

Women's Weekly (Malaysia) - - Food Spotlight -

In a bowl, us­ing an elec­tric mixer, beat 250g soft­ened un­salted but­ter un­til as white as pos­si­ble. Grad­u­ally sift in 1½ cups ic­ing sugar mix­ture then add 2 tb­sps milk. Sift in an­other 1½ cups ic­ing sugar mix­ture, beat­ing un­til well com­bined. Re­move ic­ing from 4 x 565g store­bought white choco­late mud cakes. Us­ing a large ser­rated knife, trim tops off cakes to level. Stack to­gether on a cake board, spread­ing a lit­tle but­ter­cream be­tween each layer. Spread tops and sides of cakes with but­ter­cream. Chill 1 hour. In a heat­proof bowl, com­bine 1 cup white choco­late melts and ¼ cup cream. Mi­crowave on high (100 per cent) in 30-sec­ond bursts, stir­ring in be­tween each, un­til smooth. Tint ganache pale pink with food colour­ing. Spoon around edge of cake, al­low­ing drips to run down side of cake. Tint re­main­ing but­ter­cream pink. When ganache is firm, dol­lop pink but­ter­cream over top of cake. Dec­o­rate with sliced and whole straw­ber­ries and raspberries, and dried rose petals.

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