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Pink lemonade brushstroke cake
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Prep Time:
75 minutes
Cook Time:
55 minutes
Total Time:
130 minutes
"Get creative with a stunning pink cake. Use candy melts for eye-catching pastel brushstrokes."
Ingredients:
  • 250ml (1 cup) pink lemonade
  • 565g (3 3/4 cups) self-raising flour
  • 375g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 8.80 gm vanilla extract
  • 5 eggs, at room temperature
  • 40.00 ml grenadine
  • 225g Wilton Bright White Candy Melts
  • 75g Wilton Orange Candy Melts
  • 150g Wilton Pink Candy Melts
  • Fresh flower, to decorate
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 400g butter, chopped, at room temperature
  • 2 tsp grenadine
Instructions:
  • Preheat your oven to 180C (160C fan forced) and line the base and sides of an 18cm and a 22cm round cake pan.
  • In a bowl, use electric beaters to whip together butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition. Use a large metal spoon to gently fold in flour, lemonade, and grenadine until fully combined. Divide the batter between prepared pans and smooth the surfaces. Bake the smaller cake for 45 minutes, and the larger cake for 55 minutes or until a skewer inserted in the center comes out clean. Allow the cakes to cool slightly before turning out onto a wire rack to cool completely.
  • Prepare three small microwave-safe bowls. Place 150g white candy melts in one bowl, orange candy melts and the rest of the white candy melts in another bowl, and pink candy melts in the last bowl. Microwave each bowl on Medium, stirring every minute until completely melted. Line two trays with baking paper. Dip a 2cm-wide pastry brush into the melted candy melts. Dab the brush on the lined tray and 'paint' to create brushstroke designs in various colors and lengths. Repeat with the other bowls of melts. Allow the brushstrokes to set for 15 minutes.
  • Prepare the buttercream by whisking together egg whites and sugar in a heatproof bowl. Place it over a saucepan of simmering water and stir for 8-10 minutes until the sugar dissolves and the mixture reaches 70°C. Once done, transfer the mixture to a clean bowl and beat with electric beaters for 5 minutes until firm peaks form and it cools. Gradually add the butter, beating well after each addition, until smooth. Finally, mix in the grenadine until well combined.
  • Carefully slice the cakes in half using a serrated knife. Place a big cake layer, cut side facing up, on a serving plate. Spread a thin layer of buttercream. Continue alternating between big cake layers, buttercream, and small cake layers. Spread half of the remaining buttercream over the top and sides of the cake, it's okay if there are some crumbs. Chill the cake in the fridge for 15 minutes.
  • Using the remaining buttercream, generously frost the top and sides of the cake until completely covered. Create elegant 'brushstrokes' on one side of the cake and finish by adorning the top with a beautiful fresh flower.

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