Name: Layered pretty in pink drip cake
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: Pretty in pink drip cake; 250 gram butter, at room temperature; 3 cup icing sugar; 2 tablespoon milk; 4 x 565g white chocolate mud cakes; 1 cup white chocolate melts; 1/4 cup cream; few drops of pink food colouring; 250 gram strawberries, sliced; 125 gram frozen raspberries, thawed, coarsely mashed; unsprayed dried rose petals, to decorate

Ingredients

Pretty in pink drip cake

250 gram butter, at room temperature

3 cup icing sugar

2 tablespoon milk

4 x 565g white chocolate mud cakes

1 cup white chocolate melts

1/4 cup cream

few drops of pink food colouring

250 gram strawberries, sliced

125 gram frozen raspberries, thawed, coarsely mashed

unsprayed dried rose petals, to decorate

Method

Pretty in pink drip cake

1.To make buttercream, using an electric mixer, beat butter in a large bowl until pale. Gradually sift in half the icing sugar, beating until pale and creamy. Beat in milk. Gradually sift in remaining icing sugar, beating until well combined.

2.Remove icing from white chocolate mud cakes; discard icing. Using a large serrated knife, level tops of cakes to sit flat.

3.Stack the cakes on a cake board, spreading between each with some of the buttercream. Reserve ¼ cup of buttercream; spread top and side of cake with remaining buttercream. Chill cake for 1 hour.

4.To make ganache, combine white chocolate and cream in a heatproof bowl. Microwave on High (100%) in 30-second bursts, stirring between each, until smooth. Tint ganache with a little pink food colouring. Spoon ganache around edge at top of cake, allowing it to drizzle partway down the side. Chill for 10 minutes or until ganache is firm.

5.Tint the reserved buttercream with a little pink food colouring; dollop over top of cake. Decorate with strawberries, raspberries and rose petals.

Women's Weekly Food

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Ingredients

Method

Pretty in pink drip cake

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