Shockingly Pink Three-Tier Wedding Cake

Method

1. Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Grease and line three deep cake tins: 6-inch, 8-inch, and 10-inch.

2. In a large stand mixer, cream the butter and caster sugar until pale and exceptionally fluffy. This should take at least 5 minutes.

3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.

4. Sift the self-raising flour, baking powder, and raspberry powder together. Gently fold into the wet ingredients using a large metal spoon to maintain the air.

5. Fold in the Marc de Champagne paste and the pink gel colouring. Adjust the colouring until a 'shocking' vibrant fuschia is achieved throughout the batter.

6. Divide the batter between the three tins, ensuring they are leveled. Bake the 6-inch for 45-50 mins, the 8-inch for 60-70 mins, and the 10-inch for 80-90 mins, or until a skewer comes out clean.

7. Allow the cakes to cool completely in their tins. Once cool, wrap in cling film and chill overnight to firm up the crumb for easier slicing.

8. For the Swiss Meringue Buttercream, whisk the egg whites and granulated sugar over a bain-marie until the sugar has dissolved and the mixture reaches 70°C. Whisk in a stand mixer until a stiff, glossy meringue forms and the bowl feels cool to the touch.

9. Gradually add the cubed butter while whisking on medium speed. Once the buttercream is smooth, add the pink gel and champagne flavouring. Beat on low speed for 2 minutes to remove air bubbles.

10. Level the cakes and fill with buttercream. Apply a thin crumb coat to each tier and chill for 30 minutes.

11. Apply a final smooth coat of vibrant pink buttercream to each tier using a bench scraper for sharp edges.

12. Insert plastic or wooden dowels into the 10-inch and 8-inch tiers, cutting them flush with the top of the icing. Stack the tiers carefully using a small dab of buttercream between each board to secure.

Notes

Questions