...and this is mine!!!!
The pampered chef reicpe uses a packet cake mix, which is probably ok in the States, but here in the UK, IMHO they're not as good. Anyway, I much prefer making things from scratch, but I have a problem! My first attempt tasted great without all the boxed additives, but didn't look nearly half as good as the Pampred chef version...not nearly as pink as it should be either .... this version was an 8-8-8 & 4 all in one version. Which with hind sight I should have creamed the butter and sugar first, until as white and as fluffy as possible, THEN add the food colouring before continuing on with the recipe, that will be the basis for my second attempt. I will also change it to a 12-12-12 & 6 egg version for a deeper cake, after all the rectangle baker is a large pan to fill.
My second problem was the icing, the edges were too wobbly, it was too thin in places and when I cut it into pieces the icing stuck to the knife and made it even more messy!!
I now know the icing needs to be a bit thicker in texture and spread a little more evenly on the cake, I need to dip my knife into hot water before attempting to cut the iced cake. But the reviews were good, the cake rose beautifully and the lemony icing complimented the sweet cake and cream topping beautifully. I just need to work on Heavenly Pink Lemon Cake MarkII now...
Inverted baker with cake cooling underneath... what does this do to help the cake?
This is where you my dear readers could step in to help me! I know there are so many amazing bakers out there, full of tips and helpful advice, that I am sure with your help I could turn my second attempt into the final one that has my guests ooohing and ahhhhing and my fellow consultants running to their kitchens to make their own!
Anyone up for the challenge???
Please post any tips or advice in the comments box below, I'll be forever grateful, you will also be doing a little bit towards the 'Help Whip Cancer' appeal as this recipe once perfected will be passed around my fellow pampered chef collegues and we will use it to raise funds during our October fundraising shows, so I'm sure they will want to thank you in advance also!
Cake ready for the oven - it looks a bit pinker than the finished cake?
Cooking it in the rectangle baker ensured an evenly baked cake
This is my recipe so far...I'm happy to change it!.
For the cake
5-6 drops red food colouring
12 oz softened butter
12oz granulated sugar
12oz self raising four
4 level teaspoons baking powder
6 medium sized eggs
For the Glaze
280 g icing sugar
150 ml double or whipping
cream, whipped to form soft peaks
Canned (or fresh raspberries stood for 30 mins with I tbs castor sugar and 1tsp of vanilla extract)
Preheat oven to 180°C/fan 160°C/Gas 4. Lightly spray Rectangular Baker with sunflower oil and line base with non-stick baking paper; set aside.
In Classic Batter Bowl beat the sugar and butter until very very pale, almost white using Bamboo Spoon. Add eggs, food colouring, flour and baking powder alternatively until thoroughly mixed using Stainless Steel Whisk. Pour mixture into prepared baker; spread evenly.
Bake for about 40 -45 minutes or until top is deep golden brown and a fine skewer inserted into centre of cake comes out clean. (Do not underbake.)
Remove baker from oven; invert onto Stackable Cooling Rack. Without removing from baker, let stand until completely cool (about 1½-2 hours).
For the glaze and topping,
Zest 1 lemon using Microplane® Adjustable Grater to measure 1 tablespoon zest using Adjustable Measuring Spoons. Juice 1 lemon using Citrus Press to measure about 3 tablespoons juice. In Small Batter Bowl, stir together icing sugar, lemon zest and enough lemon juice to make a thick, spreadable icing, beating until smooth.
Remove cake from baker; discard lining paper. Spoon icing onto cake; spread carefully and evenly using Large Spreader or back of Classic Scraper. Let stand about 15-20 minutes or until icing is set.
Whip cream in Classic Batter Bowl using Stainless Steel Balloon Whisk.
Attach open star tip to Easy Accent® Decorator; fill with whipped cream. Decorate cake with whipped cream; cut cake into squares to serve. Serve using Mini-Serving Spatula; top each serving with raspberries.