I was looking forward to this. If there's one thing my team do well (apart from the day job of course!) is FEED. This week our Alison turned the ripe young age of 30, so we had a bit of a lunch-time knees up to mark the special occasion. There was enough buffet food to feed the 5000, a bit of singing and a rather bling pink bundt cake.
Alison is a girl with taste who enjoys her vino, so it seemed only right that it be made with pink champagne, with a hint of rose extract. The little edible gems were just the icing on the cake - literally. I even dyed the cake itself a pretty shade of pastel pink.
The added fizz makes a really moist cake with a light texture, but it still has that essential sugar crust on the base.
- 225g unsalted butter at room temperature
- 100g solid vegetable fat at room temperature
- 650g golden caster sugar
- 5 large eggs, beaten
- 460g plain flour, sifted
- 1/4 tsp salt
- 250ml Pink Champagne, Cava or Prosecco (you could even use pink lemonade) - plus a few tablespoons for the icing later
- 1/4 tsp rose extract
- Pink coloured food gel
- 500g icing sugar
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Beat the butter and vegetable fat together until creamy.
- Add in the sugar and beat on a medium speed for about 5 minutes.
- Add the eggs one by one on a slow speed.
- Add the flour and salt to a separate bowl.
- Add the rose extract to the bubbles.
- Add 1/3 of the flour to the batter and fold in.
- Add 1/2 of your desired choice of bubbles
- Alternate with flour and bubbles until it is all incorporated.
- Add a little pink food gel.
- Give it a whizz for about 10 seconds on a medium speed.
- Pour your batter into the prepared tin.
- Pop the cake in the middle of a preheated oven for about 1 hour 30 minutes. If it's not shrinking away from the sides of the tin, leave it in for another 10-15 minutes. This is a big cake so will need to be cooked for a long time on a low heat. Long and low is the way to go. Don't worry if the crust looks brown. It should be. That's the caramelised sugar and tastes fantastic!
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
- Once fully cooled, make your champagne icing by adding enough champagne to your icing sugar to make a runny icing, and tip over your cake like you've already had 5 glasses...
- I decorated mine with edible pink gems.