Pretty in Pink Raspberry Buttercake with Ermine Frosting

serves 8-10 Prep Time 30 minutes   Cook Time 1 hours   Rated:

Bree is our baking queen on Team Tenina, and it was my oldest granddaughters 8th birthday recently so I asked Bree to get her pink on. (As that is the only colour that registers to this 8 year old darling!)

This was the result. Met with delight! We did of course blow out the candles before cutting the cake (for all of you superstitious peeps out there!) But for the pic we lit up again. How cute is this cake? OH, and don't start me on how delish! You will love it.

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Preheat oven to 170°C. Butter and line 2 x 6" round cake tins.


Place sugar into the Thermomix bowl and mill 10 sec/speed 10. Add butter and chop 20 sec/speed 5 or until combined. Insert butterfly and whip 2 min/Butterfly/speed 3.


Add eggs one at a time while mixing 20 sec/Butterfly/speed 3.


Add yoghurt, vanilla, cornflour, baking powder, baking soda and salt and mix 10 sec/Butterfly/speed 3.


Add half the flour and mix 5 sec/Butterfly/speed 3. Add the milk and mix 5 sec/Butterfly/speed 3.


Add the remaining flour and mix 5 sec/Butterfly/speed 3. Add the Raspberry Coulis (and food colouring, if using) and mix 5 sec/Butterfly/speed 3.


Take Butterfly out and use a scraper to bring the batter together completely.


Pour equally between 2 cake tins. Bake for 50 minutes - 1 hour. Or when a skewer inserted into the centre comes out clean.


Cool in the tin for 15 minutes, then place cakes on to a cooling rack to cool completely before icing.


When cake is completely cool, using a serated knife, level the top and bottom of the cake. This will give perfect pink layers (no brown crumb line) and cut each cake in half so you have 4 layers.


Using the Ermine Frosting, ice cake with a piping bag or using a spatula/knife. For a smooth edge do a crumb coat, then refrigerate for at least 30 minutes before doing a final coat of icing. Decorate top with pearls or pink baubles of choice. Candles optional, but so cute!

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