Purple Rose Cake

Wed, 11 April 2018

Purple Rose Cake

 

I’d like to dedicate this cake to Cystic Fibrosis Ireland. This Friday(April 13th) is 65 roses day so make sure you go out and buy a purple rose to support a great cause.

 

Ingredients

 

400g Self Raising Flour

 

400g Butter (at room temperature)

 

400g Caster Sugar

 

8 Eggs, beaten

 

2 tablespoons Milk

 

For the filling

 

Raspberry/ strawberry jam

 

For the buttercream

 

420g of butter

 

840g icing sugar

 

Few drops of purple food colouring

 

 

 

Method

 

Heat oven to 180C. Butter two 8inch cake tins.

 

In a large bowl, beat the sugar and butter together, then add in one by one the eggs. Finally beat in the sifted flour and milk until you get a soft batter.

 

Divide the mixture between the two tins, smooth the surface with a spatula or the back of a spoon. Bake for about 40 mins until golden and the cake springs back when pressed.

 

Turn onto a cooling rack and leave to cool completely.

 

To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Separate the mixture and then beat in the food colouring if you’re using it.

 

Now fill the cake with jam and buttercream, then cover the whole cake using a palate knife with buttercream.

 

Finally the finishing touches is the purple roses. Using a piping bag with a fluted nozzle pipe the roses on top and then serve.