25
May

Strawberry Milkshake Skull Cake

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madnad

Strawberry Milkshake Skull Cake

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Strawberry Milkshake Skull Cake

Ingredients

Cake

  • 475g Unsalted Butter
  • 475g Caster Sugar
  • 475g Self Raising Flour
  • 1 tablespoon Baking Powder
  • 8 Medium Free Range Eggs
  • 1 bottle LorAnn Strawberry Flavouring 3.7ml
  • 100g Fruit Bowl Strawberry Flakes

Buttercream

  • 250g Unsalted Butter (room temperature)
  • 500g Icing Sugar
  • splash Milk
  • 3 tablespoons Nesquick Strawberry Milkshake Powder

Fondant

  • 300g White Marshmallow
  • 300g Icing Sugar
  • Trex (White Vegetable Fat)

Optional Decorations

  • White Chocolate
  • Red Candy melts

Sugar Syrup

  • 100g Caster Sugar
  • 30ml Strawberry Cordial (undiluted)
  • 70ml Water

Directions

1. Start by making the white chocolate decorations if you are doing any, then allow to cool
2. Pre-heat the oven to Gas Mark 5 / 190°C / 375°F. For the cake, add the sugar and butter into a mixing bowl, and beat together until the mixture is pale and fluffy
3. Add in some of the flour then mix in the eggs one at a time, ensuring the mixture is fully combined between each addition
4. Add in the flavouring, and mix thoroughly
5. Sift the baking powder with the remaining flour and mix in until just combined
6. Add in the strawberry flakes, and stir through with a large spoon
7. Grease and line 3 9" cake pans. Divide the mixture between the tins, and bake each one for 30 minutes, or until a skewer comes out clean
8. While the cakes cool, make the sugar syrup. Add the sugar, water, and cordial into a pan and heat gently over a low heat until the sugar has melted, then leave to cool
9. To make the buttercream, beat together the butter and icing sugar until pale
10. Add in the milkshake powder and mix thoroughly. Add a splash of milk until you have a firm but easily spreadable buttercream
11. Take the cooled cakes and level, if necessary, and brush each layer with the cooled syrup
12. Sandwich each layer with the buttercream, then cover the top and sides, and smooth with an off-set spatula. Place in the fridge for the buttercream to harden for at least an hour
13. Next, make the fondant. Add the marshmallows to a glass bowl, and microwave in 15 second intervals until completely melted
14. Stir in half of the icing sugar and mix. Add the rest of the icing sugar, then turn out onto a greased (with Trex) work surface and kneed the mixture until smooth and no longer sticky. Wrap in cling film and leave to one side to set
15. Take the cake out of the fridge and smooth the surface by placing a piece of kitchen roll on the surface and smooth gently with the flat of your fingers. Move the kitchen roll regularly so the heat of your hands does not melt the buttercream
16. Once the surface is smooth, return to the fridge while you roll out the fondant. Colour if you wish, then roll the fondant out to a few millimetres/¼ inch thick on a surface dusted with icing sugar
17. Place the fondant over the cake, and gently smooth across the top and sides, and trim away any excess. Use a fondant smoother to get really smooth sides
18. Decorate the cake as you like and enjoy!
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