Last week National Pink Day was celebrated. I know, it does seem as though there is a national day for just about anything. I’m not even sure who thinks these things up. Yet, as I’ve grown older and our girls have passed through the ‘pink’ stage, I have grown to love the colour that I once despised. Gone are the sickly pink birthday cakes made during their toddler years, replaced by a more elegant Princess Sparkle Peach Melba Iced Cake. Tastefully decorated and delicious to eat.
While raspberry subtly flavours the cake itself, peach bellini icing creates the overall peach melba flavour. Having a light, overall fruity flavour, this cake really suits warm summer celebrations. Yet, you get to decide. If a fruity, glittering cake is needed, this cake fits the bill perfectly. Indeed, a splash of colour and a sprinkle of sparkle may be just what is needed anytime of the year!
Such is the beauty and fun of this cake, it simply deserves to be shared. Fun and perfectly pretty, anyone who loves the colour pink will be thrilled with this cake. Also, this is the perfect cake for those who prefer fruity cakes, rather than chocolate ones. Or, for those of us who enjoy both, the combination of raspberry and peach is a refreshing change.
Recipe: Princess Sparkle Peach Melba Iced Cake serves 10-12
250g/9oz Unsalted Butter
250g/9oz Caster Sugar
1/4tsp Salt – I use Maldon
1tsp Vanilla Extract – I use Nielsen-Massey
5 Large Free Range Eggs
2.5ml/ approx 1/2tsp or 50 drops of Natural Raspberry Flavour – I use Foodie Flavours natural flavouring drops
275g/10oz Plain White Flour
2tsp Baking Powder
400g Peach Bellini Flavoured icing sugar from Sugar and Crumbs
Food Colouring Gel – I used blah pink.
Assorted different sprinkles and dragee balls.
Method: Preheat oven to 160C/140C fan, gas mark 3
Note: This cake is baked in a 10 cup ring mould cake tin. If using a Bundt pan, a 10 cup size will also be needed.
Prepare the tin by spraying cake release spray thoroughly to the inside of the tin, using a pastry brush to ensure the cake release fully covers the inside of the tin. I recommend Wilton.
- Place the softened butter, salt and sugar into a large bowl. Whisk until pale, creamy and no grittiness can be detected, by rubbing a little of the mixture between your forefinger and thumb.
- Next add the vanilla, raspberry flavour and all five eggs.
- Finally sieve the flour and baking powder into the bowl.
- Whisk slowly, until all of the ingredients have come together to form a cake batter.
- Give the cake batter a quick stir with a spatula to ensure everything is combined.
- Spoon the cake batter into the prepared tin. Ensure the top of the cake is level.
- Place the cake tin into the centre of the oven and bake for 55-65 minutes.
- The cake is baked when it is a golden colour, starts to shrink away from the sides and an inserted skewer comes out clean.
- As soon as the cake is baked remove from the oven and allow to cool for ten minutes before turning it out.
- Allow the turned out cake to fully cool before decorating.
- While the cake is cooling assemble everything needed to decorate the cake.
- Likewise the icing can be made.
- Sieve the flavoured icing sugar into a bowl.
- Add a few drops of water to the bowl and then, using a cocktail stick add a little of the coloured gel.
- Stir, adding drops of water to reach the desired thick, yet just dripping, consistency.
- Add extra colour now, if required.
- Thoroughly stir the icing to ensure even colouring.
- As soon as the cake is cooled place the cooling rack across a clean, large, baking tray.
- Drizzle the icing, using a spoon and starting at the top of the cake.
- Work with the shape of the cake. Since the icing is there to enhance, embellish and emphasise. Also it aids the addition of sprinkles.
- As soon as the icing is finished decorate with sprinkles. Press the larger balls into the surface set icing.
- Finally, place the fully decorated cake on to a plate, board or cake stand and leave to fully set.
Take a moment to look at the outstanding creation that has been made. Made by you. However the cake that you’ve designed turns out, it will be unique. No other cake in the world will have the love and flair that has been imparted whilst making this.
Serve this cake as party centre piece, for your princess or at a beautiful afternoon tea.
If you have enjoyed this recipe for Princess Sparkle Peach Melba Iced Cake you may also like these:
Whether you own a ring cake tin or a Bundt pan, each will give you a unique canvas on which to decorate. While there are many ways to decorate a cake, the shape of moulded tins and Bundts create an instant beautiful shape.
Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.
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