Fruit Tingles Cake Recipe

Everyone will love a slice of this decadent, zingy cake, covered in a smooth velvety buttercream and packed with the tang of Fruit Tingles.

The ingredient of Fruit Tingles Cake Recipe

• 600g 4 cups plain flour
• 3 1 2 tsp baking powder
• 2 tsp table salt
• 645g 3 cups caster sugar
• 4 eggs at room temperature
• 500ml 2 cups milk
• 375ml 11 2 cups vegetable oil
• 1 tbsp finely grated lime rind
• 1 tbsp finely grated lemon rind
• 1 tbsp finely grated orange rind
• 1 tbsp finely grated grapefruit rind
• green yellow orange and pink gel food colouring to tint
• 3 x 34g pkt life savers fruit tingles
• 560g unsalted butter chopped at room temperature
• 600g 4 cups pure icing sugar sifted
• 1 tbsp vanilla extract
• pink gel food colouring to tint
• 3 x 34g pkt life savers fruit tingles finely crushed

The Instruction of fruit tingles cake recipe

• preheat the oven to 180c 160c fan forced grease two 18cm round cake pans and line the base and side with baking paper sift flour baking powder and salt into a bowl
• use a stand mixer with the whisk attachment or electric beaters on medium speed to beat the caster sugar and eggs in a large bowl for 3 minutes or until thickened and well combined beat in the milk and oil until just combined with the mixer on low speed gradually add the flour mixture beating until just combined divide the cake mixture among 4 bowls
• stir the lime rind and lime juice gently into 1 bowl tint with a few drops of green colouring gently fold to combine pour into 1 prepared pan and smooth the surface repeat with the lemon rind lemon juice yellow colouring and remaining cake pan bake for 40 minutes or until a skewer inserted into the centres comes out clean set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely grease and line the pans again repeat with the orange rind orange juice and orange colouring for 1 pan and grapefruit rind juice and pink colouring for the remaining pan set aside all cakes to cool completely
• to make the buttercream use a stand mixer with paddle attachment or electric beaters on medium high speed to beat butter in a large bowl for 8 minutes or until pale and creamy add the icing sugar vanilla and a pinch of salt reduce speed to low and mix until combined increase speed to medium high and beat for 6 8 minutes or until fluffy place 11 2 cupfuls of buttercream in a small bowl tint with pink colouring spoon into a piping bag fitted with a fluted nozzle add the 3 packets of crushed fruit tingles to the remaining buttercream and mix until combined
• use a serrated bread knife to trim and level the top of each cake pipe a little of the pink buttercream to secure the lime cake base side down onto a cake board or serving platter spread a little of the fruit tingles buttercream over the top of the cake top with lemon cake spread with fruit tingles buttercream repeat layering with the orange cake fruit tinges buttercream and finishing with the grapefruit cake base side up spread fruit tingles buttercream over the top and side of the whole cake use an offset palette knife or cake scraper to smooth the side and top
• coarsely crush 2 packets of the fruit tingles gently press half the crushed fruit tingles around the base of the cake pipe swirls of the pink buttercream around the top edge of the cake sprinkle the swirls and top of the cake with the remaining crushed fruit tingles top each buttercream swirl with a whole fruit tingle to decorate place in the fridge to chill and remove 1 hour before serving

Nutritions of Fruit Tingles Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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