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Fruit Tingles cake recipe
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Prep Time:
120 minutes
Cook Time:
90 minutes
Total Time:
210 minutes
Indulge in a zesty Fruit Tingle cake with creamy buttercream - a crowd-pleasing delight!
Ingredients:
  • 600g (4 cups) plain flour
  • 14.00 gm baking powder
  • 4.80 gm table salt
  • 645g (3 cups) caster sugar
  • 4 eggs, at room temperature
  • 500ml (2 cups) milk
  • 375ml (1 1/2 cups) vegetable oil
  • 20.00 ml finely grated lime rind
  • 20.00 ml finely grated lemon rind
  • 20.00 ml finely grated orange rind
  • 20.00 ml finely grated grapefruit rind
  • Green, yellow, orange and pink gel food colouring, to tint
  • 3 x 34g pkt Life Savers Fruit Tingles
  • 560g unsalted butter, chopped, at room temperature
  • 600g (4 cups) pure icing sugar, sifted
  • 17.40 gm vanilla extract
  • Pink gel food colouring, to tint
  • 3 x 34g pkt Life Savers Fruit Tingles, finely crushed
Instructions:
  • Preheat the oven to 180C (160C fan forced). Grease and line two 18cm round cake pans. In a bowl, sift together flour, baking powder, and salt.
  • In a large bowl, use a stand mixer with the whisk attachment or electric beaters on medium speed to beat caster sugar and eggs for 3 minutes until thickened and well combined. Add milk and oil, mix until just combined. Gradually add the flour mixture on low speed until just combined. Divide the cake mixture among 4 bowls.
  • Combine lime rind and juice in one bowl, gently mix in green coloring. Pour into prepared pan, smooth surface. Repeat process with lemon rind, juice, yellow coloring in the other pan. Bake for 40 minutes until a skewer comes out clean. Cool in pans for 10 minutes, then transfer to wire rack. Grease and line pans again. Lastly, mix orange rind, juice, and orange coloring into one pan, and grapefruit rind, juice, and pink coloring into the other. Allow all cakes to cool completely.
  • For the buttercream, in a large bowl, beat butter using a stand mixer with paddle attachment or electric beaters on medium-high speed for about 8 minutes until pale and creamy. Add icing sugar, vanilla, and a pinch of salt. Mix on low speed until combined, then increase to medium-high and beat for 6-8 minutes until fluffy. Set aside 1½ cups of buttercream in a small bowl and tint with pink coloring. Transfer to a piping bag with fluted nozzle. To the remaining buttercream, add 3 packets of crushed Fruit Tingles and mix well.
  • Trim and level the top of each cake using a serrated bread knife. Secure lime cake, base-side down, onto a cake board with a little pink buttercream. Spread Fruit Tingles buttercream over the cake. Add lemon cake on top, followed by more Fruit Tingles buttercream. Continue layering with orange cake, Fruit Tingles buttercream, and finish with grapefruit cake, base-side up. Cover the entire cake with Fruit Tingles buttercream, smooth using an offset palette knife or cake scraper.
  • Crush 2 packets of Fruit Tingles to a coarse texture. Press half of the crushed Fruit Tingles around the base of the cake. Pipe pink buttercream swirls along the top edge of the cake. Sprinkle the remaining crushed Fruit Tingles over the swirls and the top of the cake. Finish by decorating each buttercream swirl with a whole Fruit Tingle. Chill in the fridge and remove 1 hour before serving.

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