Raspberry Ripple Balloon Cake

A swirl of raspberries in a gorgeous sponge, serve as it is or jazz up with our simple balloon decoration to make a little one's birthday rather special.

A swirl of raspberries in a gorgeous sponge, serve as it is or jazz up with our simple balloon decoration to make a little one's birthday rather special. The children can help with the swirl and with making the balloons! Raspberry Ripple Balloon Cake   Preparation time: 1 hour 15 mins Baking time: 30 mins plus chilling Ingredients | Serves 10 For the cake:
  • 300g butter, softened
  • 300g caster sugar
  • 1 tsp vanilla extract
  • 6 eggs, large
  • 300g self raising flour, sifted
  • 3 tbsp milk
For the raspberry ripple:
  • 150g raspberries
  • 45g icing sugar, sifted
For the white chocolate buttercream:
  • 150g white chocolate, broken
  • 225g butter, softened
  • 380g icing sugar, sifted
  • 1 tbsp double cream
For the decoration:
  • 750g white sugarpaste to cover
  • Red, purple, blue, green and white sugarpaste for the balloons
  1. Grease three 20cm cake tins and line the base of each with baking paper. For the cake, cream the butter, sugar and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each one. Fold in the flour, add the milk and gently mix until fully combined. Divide the mixture evenly between the three prepared tins and roughly level with the back of a spoon.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. For the raspberry ripple, blitz the raspberries and icing sugar together using a hand blender. Use a spoon to gently make small pocket holes in the cake batter in each of the three tins then add a spoonful of raspberry mixture in each pocket. Use a knife or skewer to swirl the batter and raspberry mixture together to create the marble effect.
  3. Bake the cakes for 25-30 mins until golden on top and the edges are coming away from the side of the tins. Allow to cool in the tins for 10 mins before turning out onto a wire rack to cool completely. Leaving the base paper in place will help whilst transferring the cakes.
  4. For the white chocolate buttercream, melt the white chocolate in a heatproof bowl over a pan of gently simmering water. Beat the butter and icing sugar together in a separate bowl until light and fluffy. Add the white chocolate and double cream to the butter and icing sugar mixture and beat until fully incorporated.
  5. Once the cakes are fully cooled remove the paper from the base. Place one cake onto a plate or board, cover with a quarter of the white chocolate buttercream then add another cake on top. Cover that cake in a quarter of the buttercream then add the final cake on top with the base face up so the top of the cake is completely level.
  6. Cover the top and sides of the cake with the remaining buttercream using a palette knife for a smooth finish. Place the cake in the fridge for 30 mins until the buttercream is firm.
  7. For the decoration, knead the white sugarpaste for covering until soft and pliable. Lightly dust your work surface with icing sugar then roll out the sugarpaste into a large circle big enough to cover the top and sides of your cake. Carefully transfer the chilled cake to a cake board and cover with the sugarpaste. Smooth the top and sides of the sugarpaste with your hands followed by an icing smoother if you have one. Trim away any excess sugarpaste at the base of the cake with a sharp knife.
  8. For the balloon decoration, roll out small portions of red, purple, blue and green sugarpaste to a thickness of approx 2-3mm. Cut a 5.5cm diameter circle and a small triangle from each colour. Position the circles above triangles on the top of the cake and secure using a little water brushed onto the back. Roll a small pea sized ball in each corresponding colour and position over the join between the circle and the triangle.
  9. Roll four thin sausages of white sugarpaste in the palm of your hand, tapering each end. Curve one end of each sausage round to form a swirl then position on the balloons for the reflection. Create the strings for the balloons in the same way but using longer sausages.
  10. Roll a tapered sausage of red sugarpaste, curve around to form a complete swirl and position over the strings where they cross over. Finish with a ribbon around the cake secured at the back with a pearl headed pin.
TIP: * When creating the white sugarpaste sausages, grease your hands with a little Trex/white vegetable fat. This will stop the sugarpaste from sticking as you work with it and give it a glossy shine.
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