Classic Cake with pink heart and raspberries
Make this classic cake with a pink heart centre for Mother’s Day or any romantic occasion. Grab a cookie cutter, a FunCakes Baking Mix and some food colouring and in no-time you’ll have a perfect cake to surprise your mum!
What you need to make your classic cake with pink heart and raspberries:
Ingredients
- 800 g FunCakes Mix for Classic Cake
- FunCakes Food Colour Gel Pink
- FunCakes Dip ’n Drip White
- Fresh raspberries
- Fresh mint leaves
- 480 unsalted butter
- 8 eggs (approx. 400 g)
Necessities
- FunCakes Disposable Decorating Bags
- FunCakes Bake Release Spray
- Wilton Recipe Right Non-Stick Cooling Grid 40x25cm
- Wilton Recipe Right Large Loaf Pan 23,4x13,3cm
- Wilton Cookie Cutter Heart 8,2cm
Preheat the oven to 150°C (convection oven 140°C). And grease the loaf pan with the FunCakes Bake Release Spray.
Prepare 400 g FunCakes Mix for Classic Cake as indicated on the packaging and colour the batter pink. Spoon the batter into the pan and bake the classic cake for 55-60 minutes until fully baked. Let the cake cool in the pan for one hour after baking before turning it out onto a cooling grid.
Tip! Do not use too much colouring, as the cake will develop a more intense colour during baking!
Once the cake has cooled completely, slice it and cut out hearts from the slices.
You won’t use the remaining cake. Freeze it, so you can make cake pops with it later!
Prepare another 400 g FunCakes Mix for Classic Cake as indicated on the packaging. Spread a layer of the batter into the baking pan and carefully place the pink cake hears in a row. Then spread the remaining batter alongside and over the hearts. Bake the cake for 55-60 minutes until it is done. Let the cake cool in the pan for one hour after baking before turning it out onto a cooling grid
Heat the FunCakes Dip ’n Drip White and spread it over the top of the cake. Decorate immediately with fresh raspberries and fresh mint leaves
