Pink Lemonade Brushstroke Cake

THINK FOR EAT collected many recipes from any source

bring out your artistic side with this blushing pink cake using candy melts to create pretty pastel coloured brushstrokes makes a strikingly graphic finish michelle southan

The ingredient of Pink Lemonade Brushstroke Cake

• 375g unsalted butter at room temperature
• 315g 1 1 2 cups caster sugar
• 2 teaspoons vanilla extract
• 5 eggs at room temperature
• 565g 3 3 4 cups self raising flour
• 250ml 1 cup pink lemonade
• 2 tablespoons grenadine
• 225g wilton bright white candy melts
• 75g wilton orange candy melts
• 150g wilton pink candy melts
• fresh flower to decorate
• 4 egg whites
• 215g 1 cup caster sugar
• 400g butter chopped at room temperature
• 2 teaspoons grenadine

The Instruction of pink lemonade brushstroke cake

• preheat oven to 180c 160c fan forced line the base and side of a round 18cm and a round 22cm cake pan
• use electric beaters to beat butter sugar and vanilla in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition use a large metal spoon to fold in flour lemonade and grenadine until combined divide between prepared pans smooth surface of each place both cakes in oven u2013 bake smaller cake for 45 minutes or until a skewer inserted into the centre comes out clean and the larger cake for 55 minutes or until a skewer inserted into centre comes out clean cool slightly then turn onto a wire rack to cool completely
• take 3 small microwave safe bowls place 150g white candy melts in 1 bowl place orange candy melts and remaining white candy melts in another bowl place pink candy melts in the last bowl heat melts 1 bowl at a time on medium stirring every minute until melted line 2 trays with baking paper dip a 2cm wide pastry brush in a bowl of melts dab the brush on a lined tray then u2018paintu2019 to create a brushstroke effect repeat with remaining bowls of melts to make u2018brushstrokesu2019 in different colours and lengths set aside for 15 minutes to set
• meanwhile for the buttercream combine the egg whites and sugar in a heatproof bowl place over a saucepan of simmering water use a balloon whisk to stir for 8 10 minutes or until sugar dissolves and mixture reaches 70u00b0c on a cooku2019s thermometer transfer to a clean bowl use electric beaters to beat for 5 minutes or until firm peaks form and the mixture is almost at room temperature gradually add the butter beating well after each addition until mixture is thick and smooth add grenadine beat until well combined
• use a serrated knife to cut cakes in half horizontally place a large cake layer cut side up on a serving plate spread with a little buttercream continue layering with remaining large cake layer buttercream and small cake layers spread half the remaining buttercream over top and sides of cake donu2019t worry if there are crumbs place in the fridge for 15 minutes to chill
• spread remaining buttercream over top and sides of cake to just cover decorate one side of cake with u2018brushstrokesu2019 and top with a fresh flower

Nutritions of Pink Lemonade Brushstroke Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a