The Pink Whisk Brilliant Baking Step-by-Step Cake Making - Plot & Excerpts
Of course you could use your favourite fruits as an alternative, but watch out for strawberries – they aren’t ideal for use in baking as they have such a high proportion of water. Try blackberries, forest fruits and blueberries instead!Makes one 30cm (12in) Bundt cakePrep: 25 minutes plus coolingBake: 35 minutesOven: 160°c (fan)/180°c/350°F/Gas Mark 4IngredientsCake250g (9oz) very soft butter265g (91⁄2oz) caster (superfine) sugar4 eggs, large200g (7oz) self-raising (-rising) flour140g (5oz) raspberries100g (31⁄2oz) grated white chocolateTo decorate20g (3⁄4oz) raspberries50g (13⁄4oz) icing (confectioners) sugarEquipment2.4 l (12 cup) Bundt tin (Bundt pan)Electric hand-held whisk or food mixerFine sieveDisposable plastic piping bag1 Follow the same method as Coconut & Passionfruit Bundt, but omit the grated creamed coconut, passionfruit and coconut cream and replace instead with raspberries and grated white chocolate.2 For the icing push the raspberries through a sieve and discard the seeds.
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