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Fruit Tingles cake

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Everyone will love a slice of this decadent, zingy cake, covered in a smooth velvety buttercream and packed with the tang of Fruit Tingles.

18 Ingredients


  • 600g (4 cups) plain flour

  • 3 1/2 tsp baking powder

  • 2 tsp table salt

  • 645g (3 cups) caster sugar

  • 4 eggs, at room temperature

  • 500ml (2 cups) milk

  • 375ml (11/2 cups) vegetable oil

  • 1 tbsp finely grated lime rind

  • 1 tbsp finely grated lemon rind

  • 1 tbsp finely grated orange rind

  • 1 tbsp finely grated grapefruit rind

  • Green, yellow, orange and pink gel food colouring, to tint

  • 3 x 34g pkt Life Savers Fruit Tingles
  • buttercream


  • 560g unsalted butter, chopped, at room temperature

  • 600g (4 cups) pure icing sugar, sifted

  • 1 tbsp vanilla extract

  • Pink gel food colouring, to tint

  • 3 x 34g pkt Life Savers Fruit Tingles, finely crushed

6 Method Steps


  • Step 1

    Preheat the oven to 180C/160C fan forced. Grease two 18cm round cake pans and line the base and side with baking paper. Sift flour

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    (600g (4 cups) plain flour), baking powder (3 1/2 tsp baking powder) and salt (2 tsp table salt) into a bowl.


  • Step 2

    Use a stand mixer with the whisk attachment or electric beaters on medium speed to beat the caster sugar (645g (3 cups) caster sugar) and eggs (4 eggs, at room temperature) in a large bowl for 3 minutes or until thickened and well combined. Beat in the milk (500ml (2 cups) milk) and oil (375ml (11/2 cups) vegetable oil) until just combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Divide the cake mixture among 4 bowls.

  • Step 3

    Stir the lime rind (1 tbsp finely grated lime rind) and lime juice gently into 1 bowl. Tint with a few drops of green colouring (Green, yellow, orange and pink gel food colouring, to tint). Gently fold to combine. Pour into 1 prepared pan and smooth the surface. Repeat with the lemon rind (1 tbsp finely grated lemon rind), lemon juice, yellow colouring and remaining cake pan. Bake for 40 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Grease and line the pans again. Repeat with the orange rind (1 tbsp finely grated orange rind), orange juice and orange colouring for 1 pan and grapefruit rind (1 tbsp finely grated grapefruit rind), juice and pink colouring (Pink gel food colouring, to tint) for the remaining pan. Set aside all cakes to cool completely.

  • Step 4

    To make the buttercream, use a stand mixer with paddle attachment or electric beaters on medium-high speed to beat butter (560g unsalted butter, chopped, at room temperature) in a large bowl for 8 minutes or until pale and creamy. Add the icing sugar (600g (4 cups) pure icing sugar, sifted), vanilla (1 tbsp vanilla extract) and a pinch of salt. Reduce speed to low and mix until combined. Increase speed to medium-high and beat for 6-8 minutes or until fluffy. Place 11/2 cupfuls of buttercream in a small bowl. Tint with pink colouring. Spoon into a piping bag fitted with a fluted nozzle. Add the 3 packets of crushed Fruit Tingles (3 x 34g pkt Life Savers Fruit Tingles, finely crushed) to the remaining buttercream and mix until combined.

  • Step 5

    Use a serrated bread knife to trim and level the top of each cake. Pipe a little of the pink buttercream to secure the lime cake, base-side down, onto a cake board or serving platter. Spread a little of the Fruit Tingles buttercream over the top of the cake. Top with lemon cake. Spread with Fruit Tingles buttercream. Repeat layering with the orange cake, Fruit Tinges buttercream and finishing with the grapefruit cake, base-side up. Spread Fruit Tingles buttercream over the top and side of the whole cake. Use an offset palette knife or cake scraper to smooth the side and top.

  • Step 6

    Coarsely crush 2 packets of the Fruit Tingles. Gently press half the crushed Fruit Tingles around the base of the cake. Pipe swirls of the pink buttercream around the top edge of the cake. Sprinkle the swirls and top of the cake with the remaining crushed Fruit Tingles. Top each buttercream swirl with a whole Fruit Tingle to decorate. Place in the fridge to chill and remove 1 hour before serving.
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