A Special Occasion Vanilla Drizzle Cake
225 g butter
500 ml (2 cups) Huletts Castor Sugar
4 extra large eggs
750 ml (3 cups) cake wheat flour
15 ml (1 T) baking powder
250 ml (1 cup) water
100 g butter
½ packet Huletts strawberry flavoured icing
250 g butter
500 ml (2 cups) Huletts icing sugar
For the drizzle:
200 g white chocolate
8 ml (1½ t) pink dusting powder
Pink and red roses
Preheat the oven to 180°C. Grease and line 3 x 20 cm baking tins. Cream the butter and Huletts castor sugar together until light and fluffy.
- Add the eggs two at a time and beat until well mixed.
- Sift the flour and baking powder together and fold into the egg mixture alternately with the water and beat until just incorporated, scraping the sides and bottom of your bowl with a spatula and beat briefly.
- Divide the mixture evenly between the 3 tins and bake for 25 – 30 minutes or until a skewer inserted comes out clean.
- Turn out onto a cooling rack, remove the baking paper and leave to cool.
- Beat the butter until soft, add half of the Huletts strawberry icing sachet and beat until well combined. Set aside.
White Cake Icing:
- Beat the butter until soft, then add the Huletts icing sugar and beat until well incorporated. Set aside.
For the drizzle:
- Place the white chocolate in a glass bowl.
- Microwave on the lowest defrost and power setting, for 10 minutes, stirring every minute.
- When melted, stir in the pink colouring powder.
- Pour into a plastic condiment bottle with a large hole cut in the top.
- Carefully trim any rounded tops off the cakes.
- Place the first cake cut side down on the serving plate and spread half of the strawberry icing on top. Not on the sides.
- Place the second cake cut side down on top of the icing and spread the remaining strawberry icing on top.
- Place the third cake, cut side down on top of the strawberry icing and gently press down.
- Spread the white cake icing over the top and sides of the cake evenly and smoothly using a metal spatula.
- Use the leftover icing to pipe stars or rosettes around the base of the cake.
- Drizzle the chocolate around the edge of the cake, following the edge with the nozzle and squeezing a little extra at 5mm intervals for the chocolate to run down the side and make decorative lines.
- Squeeze the remainder of the chocolate into the centre of the cake and smooth to the edges to totally cover the top of the cake.
- Decorate the cake before the chocolate sets with fresh roses and seasonal berries of choice. (Wrap the rose stems with florist’s tape after cutting short).
The cake can be decorated with icing flavour of choice and colour chocolate drizzle of choice.
For a chocolate cake, substitute 180 ml (¾ cup) of the flour with cocoa.
This cake mixture can be used for making cupcakes.
Baked uniced cake freezes well.