- 250 g Unsalted Butter
- 225 g Caster Sugar
- 3 Eggs
- 250 g Self-raising Flour
- 1 tbsp Milk
- 1 tsp Strawberry Essence
- Half tsp Sugarflair pink food colouring
- 50 g Strawberry Jam
- 25 g sugar and crumbs strawberry milkshake icing sugar
- 250 g Renshaw pink ready roll icing
- 2 tbsp Boiled Jam to stick fondant to bundt
- 125 g Unsalted Butter (Buttercream Roses)
- 500 g Icing Sugar (Buttercream Roses)
- 1 tsp Vanilla Essence (Buttercream Roses)
- 12 tsp Sugarflair Pink food colouring (light pink) (Buttercream Roses)
- 1 tsp Wilton Pink Food Colouring (Dark Pink)
- 15 Edible Sugar Flowers
- 2 Butterflies wafer paper
- 6 Leaves edible sugar
- 4 Pearls (sugar)
- 10 Lindt White Chocolate Truffles
- 2 pinch Pink sparkly edible glitter
In a bowl, cream the butter & sugar together until pale & fluffy, whisk the 3 eggs and add a little bit of egg at a time to your mixture whilst beating in a medium speed setting. A stand mixer is ideal for this, but you can use a hand whisk.
Next, sieve the flour into your mixture & fold. I tend not to use the stand mixer for this part. Add milk if desired. I think it yields a softer sponge, something my nan taught me, so it's very natural for me.
Now you need to divide your cake mixture between two bowls. Add 1 teaspoon of vanilla extract of your choice to one bowl of mixture and combine.
For your other mixture, your strawberry mixture, add 50g of strawberry seedless jam. Also 25g of sugar and crumbs strawberry milkshake flavour icing sugar. Also add 1 - 2 teaspoons of strawberry essence too and combine the mixture. Add 1/2 teaspoon of pink food colouring. I used sugar flair, but any will do. Add a bit more if you think the colour isn't vibrant enough. It's what suits. Usually I find that I have to add more else it comes out too pale.
Next butter your tin heavily. I used a heart shaped tin, but you could use a tin of your choice if you haven't got a heart shaped version.
Now alternate a spoon of mixture from both bowls e.g. vanilla, strawberry, vanilla, strawberry until the mixture from both bowls are empty and in your tin. Swirl the cake mixture with a cake skewer to get the marbled effect.
Now it's ready to bake in the oven, I baked mine at 160 fan for about 40 - 50 minutes... it may not need as much in your oven, as all ovens vary, trust your judgement... finally, use a skewer to test. If it comes out clean, your cake is ready to take out. If mixture is visible on skewer, leave in the oven for another 5 - 10 minutes and test again with skewer. Once baked, cool cake, turn out & then decorate.
Decorating the cake::
I rolled out 250g of pink ready to roll fondant, I find this enough to cover the bundt fully with some to spare. I brush a couple of tablespoons of boiled jam over the bundt to help stick the fondant to the bundt. Use clean hands to smooth the fondant into the ridges of the bundt, gently as you don't want to tear the fondant. Use the back of a clean knife and gently go around the edge of the bundt and cut off the excess fondant. You should have a pouch in the middle of your bundt, keep it that way, this will hold your chocolates. I used Lindt white chocolate truffles... optional again, you could even make your own truffles.
For the buttercream roses I creamed 125g of unsalted butter with 500g of icing sugar along with a teaspoon of vanilla essence. It's best to use a stand mixer for this and for at least 5 minutes to get the right consistency for your buttercream. I piped buttercream roses using an open star nozzle. I opted for pink buttercream roses, so I split my buttercream in half and coloured one half of my buttercream a lighter shade of pink and the other half a darker shade which gives a lovely contrast of pink roses. I used 2 different pink food colourings but you could just vary the amount of colouring if you only have one.
Lastly, add sugar flowers, leaves, butterflies, glitter and pearls which can either be made or bought from any good supermarket or online. You can decorate how you wish. I personally love flowers on a cake, just beautiful and perfect for Mother's Day.