Strawberry Milkshake Cake
Milkshake and cake! Fuck yeah!
Here’s what you’ll need for the sponge:
4 x 7″ cake tins or 2 x 8″ cake tins. Or this recipe will make 16 cupcakes.
8oz caster sugar
8oz butter or magarine
8oz SR flour
Strawberry flavoured Nesquick
Pink food colouring (I use Sugarflair gels)
Firstly grease and line your cake tins and preheat the oven to gas mark/140 °C (I like to bake my cakes at a lower temperature than lots of people I know, it takes slightly longer but I prefer the bake) Each oven conducts heat differently, so use the temperature as a guide.
Cream your caster sugar and butter together for a couple of minutes until it goes a lighter yellow colour.
Add your flour and eggs and 2 tablespoons of Nesquick powder, and using a clean cocktail stick pop some pink into your mixture. Always remember to use a clean cocktail stick if you need to add more colour.
Combine together until smooth and glossy, and split evenly into your cake tins and pop them in the oven.
Now, because I bake on a lower temperature my cakes obviously take longer, but they’re worth the wait so who cares? I baked these for approx 35-40 minutes. Your oven may be quicker than mine, so keep your eye on them. A good way to tell if your cake is done is by inserting a cocktail stick into the middle of the sponge, if it comes out clean it’s ready. If it doesn’t then try again a few minutes later, but remember to use a clean cocktail stick.
When they’re baked turn them out onto wire racks and leave them to cool.
For the icing you’ll need:
500g icing sugar
5 tbsp milk (at room temperature)
2 tbsp Nesquick
Pink food colour (I used red (ruby) as I was all out of pink)
First you’ll want to start by creaming your butter in your stand mixer. Don’t be fooled by all these baking programmes that claim you need a fancy KitchenAid, you don’t, they’re just getting paid for product placement. Use a hand blender if you don’t have a stand mixer, you can even use a wooden spoon if you like, granted you’ll be knackered after, with muscles like Popeye but it’s doable.
Cream your butter until it turns a pale yellow colour. Scrape it from around the sides of the bowl and add your icing sugar, Nesquick and a little pink icing. Now putting your mixer on low gradually add some milk, be careful not to put it all in, it’s easier to put in than it is to take it out. You may find you might not need all the milk, but you may decide you want to add more, depending on the consistency you’re after. Once it’s all combined scrape the sides of the bowl and mix again until the icing is lovely and smooth and there’s no lumps.
Once that’s done split the mixture into two bowls, now in one bowl add a little more pink to the icing so you have a darker pink. You don’t have to do this, you can keep it one colour if you like.
Using your palate knife spread a little onto your cake board, this will act like a glue and place your first layer of sponge on top. Now using either of the pink icings you’ve coloured spread evenly onto your first layer and build up your layers. You only need a thin layer.
Now using a piping bag for ease take the lighter pink icing and pipe around the bottom two layers of your cake. It doesn’t have to be neat so if its slightly above or below don’t worry. Using your palate knife press the icing around your cake being sure to cover the bottom two layer, at this point it doesn’t have to be perfect. Now do the same with the darker pink around the top two layers.
Once you’ve filled in the sides use the light pink to fill the top.
Once the cake has been covered it needs to be smoothed. You can either do this with a straight edge scraper or a ruler. Start by making sure your tool is flat against the cake board and is at a 90°, hold it against your cake and gently spin the cake around. The frosting will gradually build up on your tool so make sure you wipe it off before starting again. You’ll notice the frosting will build up at the top of the cake, and that’s fine. with your tool starting from the outside working in, bring your frosting towards the centre, continue to work through scraping the sides and top until it’s smooth.
33g white chocolate
30g double cream
Pink food colouring
In a small pan warm your cream until almost boiling, remove from heat and pour over your chopped chocolate, stir until the chocolate is melted. Add a small amount of pink colouring and stir. Leave to cool for a couple of minutes before pouring it into a piping bag. If you don’t have a piping bag to hand use a zip lock sandwich bag. Cut a small hole in the corner and starting at the top of the cake squeeze the chocolate out.
If you have any spare chocolate the pour over the top of the cake.
With the left over icing pipe it around the top of the cake if you wish and add some sweets and sprinkles. You’re done!
Serve with a drink of your choice. Fit.