This is how it's made Royal Ascot Pink Bubbly Cake

  1. Step 1

    In a large bowl cream together the Stork with butter and caster sugar until well combined.

  2. Step 2

    Beat in the vanilla followed by the eggs one at a time.

  3. Step 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. Step 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. Step 5

    Transfer the baked cakes to a cooling rack and allow to cool fully.

  6. Step 6

    Whilst the cakes cool, beat together the frosting ingredients until well combined.

  7. Step 7

    Once the cakes have cooled level the tops of each with a sharp serrated knife and split each into 2 layers.

  8. Step 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. Step 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. Step 10


  11. Step 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. Step 12

    Tip: Place the petal into the caster sugar and toss gently to coat.

  13. Step 13

    Tip: Set onto a sheet of baking paper and allow to dry out overnight.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 10