A very pink raspberry birthday cake

I can’t quite remember what put the idea into my head, but a while ago I became a bit obsessed with making a bright pink icing for something. I put it on hold until I had a special occasion, as bright pink cakes aren’t just for a normal day hinnying around in a field, as I’m sure you can appreciate.

Then came around my lovely friend Charlotte’s birthday – I’m not allowed to disclose the age, and my horse years to human years conversions aren’t great anyway, but it was a special birthday, for which a special cake was most definitely required.

I’d already decided that the pinkness in the icing would come from raspberries, so I thought a plain victoria sponge would be best to complement it, sandwiched with raspberry jam.

I toyed with the idea of using jam to make the icing, but sweet jam + sweet sugar = super sickly, so decided to make a sort of thick raspberry syrup from frozen berries instead, so it would have a really concentrated flavour.

It was a little time consuming (especially compared to just throwing a dollop of jam in), but well worth it as the icing looked amazing.

Happy birthday Charlotte!

A very pink raspberry birthday cake

Ingredients:

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • 1tsp baking powder
For the filling and icing:
  • 4 tbsp raspberry jam
  • 150g frozen raspberries (plus a few to decorate)
  • 125g butter
  • 250g icing sugar
  • splash of milk
  • few squares dark chocolate, melted
Cream the butter and sugar until fluffy, gradually beat in the eggs then fold in the flour and baking powder. Divide between 2 7″ sandwich tins and bake at 180 degrees for 25 minutes.
To make the icing, heat the raspberries in a saucepan with a little water until they have broken down and become saucy. pass through a sieve, then return the liquid to the saucepan and boil down to a thick syrupy paste. Beat the butter until soft, then add in the raspberry syrup. Gradually sift in the icing sugar, adding in a splash of milk if it gets too thick.
To assemble, spread a generous layer of jam on top of one sponge then sandwich with the other. Spread a thin layer of the icing all over the outside of the cake then chill for half an hour, before covering with the remaining icing.
Melt the chocolate and pipe on to write the message, then place the raspberries around the edge of the cake (i used a little blob of extra icing to make sure they stuck).
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