Wear it Pink day is Breast Cancer Campaign's biggest annual fundraising event, and the idea is simple – everyone makes a donation to the charity and wears something pink to show their support. If you're feeling particularly charitable today and would like to make a donation, or to find out more, just visit www.wearitpink.co.uk
Anyway, to mark the occasion, I wanted to share this recipe for my raspberry milkshake layer cake. The reason I call it raspberry milkshake cake is because it gets it's flavour from some raspberry Crusha – the milkshake flavouring syrup.
For the cake:
200g caster sugar
2 medium eggs
1tbsp raspberry Crusha
Pink food colouring
200g self raising flour
For the icing:
150g vegetable shortening (Trex)
400g icing sugar
2tsp vanilla extract
A little milk, if necessary
Pink food colouring
Prep time: 15 – 20 minutes
Cook time: 20 - 25 minutes
Makes 8 – 10 slices
- Preheat the oven to gas mark 5 and grease and line three 6 inch cake tins.
- Beat the margarine and sugar together until smooth and creamy. In a separate bowl or jug, beat the eggs, milk, raspberry milkshake syrup and pink food colouring until smooth and slightly frothy.
- Mix a little of the wet mixture into the creamed butter and sugar, followed by a little of the flour. Repeat this process until all of the ingredients have been incorporated into a smooth batter.
- Put even amounts of the batter into the cake tins and bake for 20-25 minutes until the cake layers are golden brown on top and springy to touch. (Please note: if you're cooking all three layers at the same time, you may find that they take different times to cook depending on which shelf they're on in the oven – just keep an eye on them and give them longer if need be!)
- Remove the cakes from the oven and place on a wire rack to cool.
- Once the cakes have cooled completely, make the icing. Beat the Trex, icing sugar and vanilla extract together until you have a smooth icing, adding a little milk if necessary to achieve the desired consistency. Use the icing to layer the three cakes, then spread icing evenly over the top and sides of the cake. Colour any remaining icing pink, then pipe this on top of the white icing to decorate.