I would say that today pink girls’ dreams come true! What could be better than this pink dream in the form of a girl’s birthday cake? For my little girl, who had her 1st birthday cake last week, it was definitely the perfect birthday cake. Pink, raspberries and lollies. She loves it all to bits.
Ingredients for 1st birthday cake:
300 gr sugar
1 pinch of salt
300 ml sunflower oil
300 ml milk
500 gr flour
1 sachet baking powder
500 gr mascarpone
250 gr quark
80 gr icing sugar
500 gr raspberries
Swiss Meringue Buttercream:
6 egg whites
300 gr sugar
500 gr butter at room temperature
200 gr Candy Melts pink
Beat the eggs, sugar and salt on high speed for about 5 minutes until creamy.
Briefly stir the oil and milk into the batter at low speed.
Mix the flour and baking powder and also stir briefly into the batter at low speed.
Wrap two 20 cm diameter baking rings in baking paper and spread the batter evenly over both baking rings. Bake in a preheated oven at 350 degrees, top/bottom heat, for approx. 35-40 minutes. Test with chopsticks!
Then remove the bases from the oven and leave to cool completely.
Mix the mascarpone, quark and icing sugar briefly until lump-free. Carefully fold in the raspberries.
Swiss meringue buttercream:
Heat the egg whites together with the sugar over a bain-marie, stirring constantly (otherwise you will have scrambled eggs). The mixture must reach 120 degrees to kill germs. To check this, either use a thermometer or check with your fingers: rub the mixture between two fingers and when you no longer feel any sugar crystals, the 120 degrees have been reached and you can remove the mixture from the water bath.
Then beat the egg white-sugar mixture for about 10 minutes on the highest setting. When the mixture has returned to room temperature, beat in the softened butter one piece at a time. The cream may curdle at first, so just keep beating, it will then be nice and creamy.
Fill the cake:
Remove the two bases from the baking ring and divide each in half horizontally. Place the bottom cake layer on a cake plate and put a cake ring around it.
Pour some of the buttercream into a piping bag and pipe a rim around the base so that none of the filling comes out. Spread 1/3 of the filling in the centre and place the base on top. Continue in this way until you reach the bottom of the cake.
Remove the cake ring and spread a thin layer of buttercream to bind all the crumbs. Refrigerate the cake for approx. 1-2 hours to make it stable.
Using an angled palette and a pastry card, spread the buttercream all over the cake and on the surface. Then decorate the bottom half of the cake with sprinkles and chill the cake again for 1-2 hours.
Melt the candy melts over a hot, but no longer boiling, water bath. Pour the melted chocolate into a piping bag or decorating bottle and pipe the drip onto the cake.
Then decorate the cake with the sweets.
More Delicious Birthday Cake Recipes
If you want to get delicious daily cake recipe suggestions. You can join our Facebook group called Easy Cake Recipes UK.
We would be very happy if you share your thoughts about our recipe with us using the comment field below.