Annie Bells Pink Speckled Cake Food

ANNIE BELL'S PINK SPECKLED CAKE

Steps:

• Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
• Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
• Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
• Whisk oil and caster sugar, whisk in egg yolks and milk.
• Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
• Whisk egg whites until stiff, then fold into mix in 3 goes.
• Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
• Leave to cool before removing paper.
• Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
• Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
• Spread about a quarter of the frosting onto one cake and sandwich with the other.
• Use the rest to coat the top and sides.
• Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
• If not serving immediately, cover and store in fridge until 30mins before eating.

SPECKLED EGG MALTED MILK CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
• In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
• Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
• To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
• Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
• In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
• To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
• Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.