The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24612/hidden-glamour-cake

LifestyleFOOD.com.au

Inside this pretty pink cake is a shoe! Such a clever, delicious cake. 

Ingredients

  • Butter Cake Recipe (Ingredients shown are for 1 quantity - 7 Quantities required in total)

  • 180g unsalted butter

  • 1 tsp vanilla essence

  • ¾ cups caster sugar

  • 2 eggs

  • 1 ½ cups plain flour

  • 1 ½ tsp baking powder

  • ½ cup milk

  • Butter Cream

  • 10 (300g) egg whites 69 g

  • 2 ½ cups caster sugar

  • 680g unsalted butter

  • 1 tsp vanilla extract

  • Raspberry oil 6 drops (eyedropper)

  • Decoration

  • Rainbow dust edible glitter – crystal candy colour

  • 500g pure icing sugar

  • 1 egg white

  • ½ lemon 6-10 drops of lemon juice

  • food gel – super black

  • food gel – electric pink

  • food gel  - super red

  • white icing colour 59ml

  • shoe design stencil

  • modelling paste for flower decorations

  • Equipment

  • 42x30x3.5cm aluminium baking tray; 4x 22cm square loose base cake tins.

Method

  • 1.

    Beat butter and sugar and vanilla until creamy.

  • 2.

    Add eggs one at a time.

  • 3.

    Sift in dry ingredients.

  • 4.

    Mix in milk.

  • 5.

    Divide into batches. (2x pink and black for shoes, 1x base, 1x red, 3x surrounding cake).

  • 6.

    To make the tiger pattern for shoe cut out place 1 quantity of pink cake batter into a piping bag and another piping bag with black cake batter. Line a lamington cake pan with baking paper and simply pipe 6 round circles of black batter over the base so that they don’t touch. Next pipe the pink cake batter in the centre of the black until it spreads with only 1cm of the black mixture showing. The batter will spread and start blending together. Then again alternate the black and pink piping circles of batter over the previous colour until all batter has been used. You want the cake to be a couple of centimetres thick to be able to cut out shoe design.

  • 7.

    Bake at 180C for 20-30mins.

  • 8.

    Cut desired pattern using a small sharp knife to cut around your stencil. Place cut outs in the fridge (makes them easier to handle when assembling).

  • 9.

    Split the cake mixture for the base (1 quantity of cake) into two leaving one plain in colour and colouring the other pink. Line a 22x22cm square cake tin. Place into separate piping bags and pipe straight lines, side by side alternating colours to create a striped cake base.

  • 10.

    Using a 22x22cm lined square cake tin, colour one quantity of cake mixture red to make the sole of the shoe. Bake for 15 minutes at 180*C or until ready when tested with a skewer.

  • 11.

    For the surrounding cake colour three quantities of cake mixture with white food colouring. Divide into two pans and bake.

  • Butter Cream Icing :

  • 1.

    Heat egg white and sugar over a double boiler until it reaches 71C, then beat with Mix Master until thick and cool.  Add cubed butter, raspberry oil and colouring if desired.

  • To Assemble Cake:

  • 1.

    Place striped cake on a board and cover the top with a thin layer of butter cream. Cut the red cake into the sole of the shoe measuring against the shoe cake cut out for the correct size and then glue with butter cream.

  • 2.

    Butter cream between each shoe cut out and stack in a line behind one another down the centre of the base cake.

  • 3.

    This cake fits together like a jigsaw puzzle so be patient and methodical and you will succeed.

  • 4.

    Cut out a piece of white cake to fit underneath the length of the high heeled shoe and butter cream it in. Use your original shoe stencil to cut out the negative space.

  • 5.

    Use the remaining white cake to cover the high heeled shoe.

  • 6.

    After the cake has been assembled cut off the outside crust from each side.

  • 7.

    Cover the cake with butter cream using a spatula.

  • 8.

    Use the remaining butter cream to pipe lines and dots for decoration using different piping nozzles.

  • 9.

    Sprinkle with glitter.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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