So why did my usual cheap self decide to be fancy this time? Well I got invited to a baby shower, and since I really had no time to get anything else I just baked the cake, and if I’m doing just that I might as well go all out right?? I mean it’s supposed to be a delicious gift so it should be pretty and tasty at the same time!
To be honest I ventured before with fondant and it’s just really not my cup of tea! I think it looks lovely but most of the people don’t even eat it, so for me it beats the point of spending my time decorating a cake, that people will just kinda peel off? Well my sister is super into that and she has some really lovely creations on her blog, Cake Decorating PhD that you should definitely check out!! Super pro stuff if you ask me! So as usual I also didn’t want to do the buttercream frosting, so I used my cheesecake frosting again, and it worked like a charm with pink gel coloring. Also the mummy to be really enjoys classic sponge type cakes, and I had already shared with her my Water Cake recipe, that I baked countless times and stole from my grandmother’s cookbook, but instead of making it with water I always make it with natural orange juice! It’s a classic, not super sweet and I’m comfortable with it, so I knew it would come out nicely done just in time for the party!
Then I went out of my way researching ideas into decorating a pink cake for a baby shower, and found some ideas with macaroons, edible flowers and fruits that looked cool, fancy and not super unhealthy. So I used marshmallows instead of macaroons, edible flowers that I found in Fallon&Byrne, raspberries and blueberries to stay on theme with the pink! I also found a lovely gold dust and pink pearls in DecoBake that I used to sprinkle the marshmallows and the frosted cake at the end. It was a very easy recipe, and at the end it did look super fancy! I must say I was more concerned this time, buying the proper 6 inch cake tin and a cake cutter, a cake card and a box to transport it, but if you don’t do this for the special moments when will you anyway??
Here’s what you’ll need:
- 5 eggs
- 320g of sugar
- 320g of flour
- 1 tsp of baking powder
- 250ml of natural orange juice (1 cup, you need around 3 good oranges, get 4 if you’re buying just in case)
- 1 lemon (for the zest)
For the Frosting:
- 250ml of double cream
- 500g of full fat cream cheese
- 125g of icing sugar (1 cup)
- Pink Gel Food Coloring (Sugarfair Gel)
For the decorating:
- 100g of raspberries
- 100g of blueberries
- 1 box of small marshmallows
- 1 bag of big white marshmallows
- Around 10-15 edible flowers
- Pink pearl sprinkles
- Gold Dust
Here’s how you do it :
- Pre-heat the oven at gas mark 6/200 C.
- Video instructions here
- Separate the egg yolks into a bowl and the egg whites into another one.
- Mix the sugar with the egg yolks until you have a light yellow mix.
- Add the zest of 1 lemon to the mix.
- Mix the baking powder and flour in a separate container.
- Alternately, add a little flour mix and orange juice until they’re both over.
- In a separate bowl, whisk the egg whites until they form peaks.
- Fold the egg whites in the cake batter.
- Butter and flour a 6 inch tin, and add the batter into it.
- Bake for 45-50 minutes, until if you pierce it with a toothpick it comes out clean. Keep checking, it’s a sensible cake.
- Let it cool down completely until you frost it.
- In a bowl whip the double cream until if forms hard picks (almost to the breaking point). Add the cream cheese and combine.
- Sift the icing sugar into the bowl, and combine until it’s a smooth mixture.
- Separate 1/3 of the frosting into another bowl.
- With the handle of a tea spoon, add a little dab of pink food coloring to the 2/3 of the frosting and whisk again until it’s all the same color.
- Cut the cake into 3 equal parts, and spread the white frosting in between the layers of cake.
- Using a spatula spread pink frosting on the exterior of the cake. Make a thin crumb coat, and put it in the fridge for 15 minutes. Spread the remaining frosting on the exterior of the cake, making a thicker more even layer.
- Using the marshmallows, the raspberries, blueberries, flowers and sprinkles distribute them on top of the cake to make a sort of a crown. Sprinkle gold dust on top of the cake using a brush.
- Store in the fridge until serving. And Voila!!
Let me be honest here, I didn’t do all this in one afternoon. I basically baked the cake on a Thursday night, frosted it on the night after and just served it on Saturday morning. It just needs a bit of time or planning so you’re not sitting waiting for the cake to cool down.
It was a lovely experiment with flowers, I never used them before, and it was actually quite relaxing to just be able to scatter around marshmallows and all things pink into a natural looking crown of delicious stuff. Happy to say the cake was a success, everybody loved it, it wasn’t ridiculously sweet at all and most importantly it was safe for the mum to be to eat!
Let me know if you have any doubt! And please like and comment below if you enjoyed this recipe!!
I’ll see you soon!