I’ve been incredibly slow in posting this, so apologies to anyone who follows me on Twitter or Instagram and first saw this several months ago…
This cake was made for a colleague who was going on maternity leave – and as you may be able to guess from the colour and decoration, she was having a girl!
I used what’s become my go to chocolate sponge from Charlotte White, combined with a fresh cream and raspberry filling and a white chocolate icing.
This is the first time I’ve attempted rose swirl icing, and I have to say I was rather pleased with the results. The icing was a little too soft, and the day a little too warm, to pipe the swirls on the sides of the cake as well, so I gave up and just spread that normally, but keeping with the ombre effect going from light to dark pink.
I won’t write the recipe for this as I’ve written the cake before and the icing is the same as the triple ginger cake I made a little while ago, but if you want to have a go you basically need to make three times as much icing so you can pipe the swirls, and use about 100ml of whipped cream for the filling, plus half a punnet of raspberries.
To pipe the roses, you need star shaped nozzle – I believe mine is a Wilton 2D – and just start from the centre of the cake, adding a little more food colouring to the icing for each concentric circle of roses.
It’s a technique I’m definitely going to be trying out again, and the cake went down a treat too.