Valentine’s Day glitter cake

Valentine’s Day is nearly upon us, so I thought a post on how to make a couple of treats for either your beloved partner or the rest of your singles group was in order.  Here I’ve included a tutorial on making a Valentine’s themed cake.  I decorated my kitchen just to get into the spirit of things (boyfriend was predictably unimpressed), so I’ve included a few photos of that to give any budding decorators some inspiration.

Pink marble glitter cake

What you’ll need:

For the cake:

  • 300 g butter, softened
  • 300 g caster sugar
  • 6 medium eggs
  • 300 g self-raising flower
  • 2 tsp vanilla extract
  • red or pink food colouring (I highly recommend Wilton)
  • strawberry jam (I used homemade strawberry and prosecco glitter jam)

For the icing:

  • 300 g butter, softened
  • 400 g icing sugar, sifted
  • red or pink food colouring
  • purple edible glitter

Method

To make the cake:

  1. Heat the oven to 180°C
  2. Beat the butter and caster sugar in a bowl using a free-standing electric mixer until pale and fluffy
  3. Scrape down the sides and add the eggs gradually, mixing on a slow speed
  4. Add in the flour and the vanilla extra, and beat until combined
  5. Take approximately 1/3 of the batter and put in  separate bowl
  6. Add a few drops of food colouring and mix thoroughly with a spatula.  Keep adding colouring drop by drop until you reach your desired shade
  7. Put the coloured and plain cake batters into two separate piping bags with large nozzles on the end
  8. Pipe the batter into two 9 inch cake tins that have been greased and lined, alternating between the coloured and uncoloured cake batter.  I put two layers in each of my tins.  You are aiming to get a coloured swirl through your cake so don’t stack up your colour
  9. Cook for 25 min until baked through and springy to the touch
  10. Turn out on to a cooling rack and leave to cool

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To make the icing:

  1. Beat the butter in a free-standing electric mixer until soft and pale, then add in the sugar
  2. Beat until well mixed, then add in the colouring drop by drop until you have reached your desired shade
  3. Transfer to a piping bag with a large round nozzle

To assemble the cake:

  1. If you want a professional finish, start by leveling off your cake using a sharp knife or a cake leveler (I was in a rush so I skipped this part and later regretted it a I wasn’t satisfied with the overall finish of my cake)
  2. Spread a layer of jam on the top of you bottom sponge and sandwich the two sponges together
  3. Use your piping bag to roughly cover the top and sides of your cake in icing
  4. Using a scraper or spatula, level out the icing, ensuring that you push it into all the nooks and crannies of the cake, but don’t let it get thick in places.
  5. For a really professional finish, apply a thin crumb coat, refrigerate for 30 min and then apply the main icing
  6. On top of the cake apply a heart-shaped stencil (I had a mini cake tin with a removable base, but you could use a piece of grease proof paper with a heart shape cut out) and sprinkle the edible glitter inside the stencil

Top tip: for a really professional finish, apply a thin crumb coat to the cake, refrigerate for 30 min and then apply the decorative icing

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