As anyone who has ever gone through a cake decorating class knows well, it’s not enough to be able to whip up delicious cakes if there’s nothing particularly exciting about how they look. But I love the idea of a cake which looks ordinary on the outside and once open, has a sweet surprise. This week featured the return of the best contributor to my blog, Beardy Bestie Fran, and since she was staying with me for a few days, I couldn’t resist convincing her to help with the cute Pink Heart Cake from Joanna Farrow’s Peek-A-Boo Cakes.
The book contains a wide variety of skill levels and flavours – from a basic sandwich cake filled with jelly beans after baking, to the complicated battenberg-style cake made out of separate vanilla, chocolate and red velvet cakes fitted into a jigsaw. I love the ideas in the book, especially the Christmas tree cake and the cherry flavoured loaf (featuring cute cherry cupcakes). I would say that this is definitely a book for more advanced bakers, but this is a great way of producing cakes with this cute trend.
Pink Heart Cake (from Peek-A-Boo Cakes)
8 large egg whites
1 teaspoon cream of tartar (not pictured – required last minute digging in shelves)
200g caster sugar
1 teaspoon rose extract
125g plain flour
Pink food colouring
The cookbook recommended a coconut frosting, but because this was a tea time treat, Beardy Bestie Fran frosted it with a simple glaze. If you want to see the inside, of course, you’ll have to cut through yourself!