Pretty in Pink Raspberry Buttercake with Ermine Frosting

Need

• 400 Grams raw caster sugar BUY
• 250 Grams butter room temperature BUY
• 4 eggs, room temperature
• 150 Grams plain yoghurt
• 1 Teaspoon vanilla bean paste BUY
• 40 Grams cornflour or cornstarch
• 3 Teaspoons baking powder
• 1 Teaspoon bicarb soda
• 1 Pinch pink salt flakes BUY
• 450 Grams plain flour BUY
• 150 Grams milk
• 150 Grams Raspberry Coulis premade and cool Recipe
• a few drops of pink food colouring, optional
• 1 Batch Ermine Frosting Recipe

Do

1  

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

2  

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.

3  

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

4  

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

5  

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

6  

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.

7  

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

8  

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

9  

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

10  

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.

11  

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!