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recipe image Royal Ascot Pink Bubbly Cake

Royal Ascot Pink Bubbly Cake

With soft and fluffy vanilla sponge lathered in pink bubbly icing, The Pink Whisk’s Royal Ascot Pink Bubbly Cake is a sophisticated dessert for a sophisticated gathering.

With soft and fluffy vanilla sponge lathered in pink bubbly icing, The Pink Whisk’s Royal Ascot Pink Bubbly Cake is a sophisticated dessert for a sophisticated gathering.

  • Prep time
    45 minutes
  • Cooking time
    45 minutes
  • Servings
    10
  • Difficulty
    Medium

Ingredients

Cake
  • 200 grams Stork
  • 400 g caster sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 450 g self-raising flour
  • 300 ml milk
  • Pink food colouring
Bubbly Vanilla Frosting
  • 250 grams Stork
  • 600g icing sugar
  • ½ tsp vanilla extract
  • 2 tbsps champagne

      Instructions

      Steps
      1. In a large bowl cream together the Stork and caster sugar until well combined.
      2. Beat in the vanilla followed by the eggs one at a time.
      3. Add the flour and milk and beat well. Add a little pink food colouring and mix well. Gel colour is best to colour the cake mixture pink.
      4. Divide the mixture between 2 well-greased deep sided 8” cake tins and bake in the oven for 45 minutes until a skewer comes away clean.
      5. Transfer the baked cakes to a cooling rack and allow to cool fully.
      6. Whilst the cakes cool, beat together the frosting ingredients until well combined.
      7. Once the cakes have cooled level the tops of each with a sharp serrated knife and split each into 2 layers.
      8. On a serving plate sandwich together each of the 4 layers using a thin layer of frosting. Coat the top and sides of the cake with the remaining champagne vanilla frosting. Create a ridged effect around the side of the cake with the tip of a small palette knife.
      9. Decorate the top of the cake with crystallised rose petals and pearl sprinkles in different sizes, adding pearls around the base of the cake.
      10. Serve.
      11. Tip: To make your own crystallised rose petals: Separate the petals from the rose. Place the caster sugar into one small bowl and the egg white into a second. Beat the egg white with a fork to loosen. Coat both sides of a petal with egg white using a paint or pastry brush.
      12. Tip: Place the petal into the caster sugar and toss gently to coat.
      13. Tip: Set onto a sheet of baking paper and allow to dry out overnight.

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