Chocolate and raspberry butter cake recipe:
Ingredients for the cake:
Method for icing:
Beat the well softened butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating well until combined.
Beat the colouring into the mix until well combined and the colour you want.
Now you can cut your cakes into even quarters- I measured mine with a ruler to make sure they were exact- and place one layer on your serving plate.
Start by putting a red piece then a chocolate piece side by side (the pointy ends facing into the middle of the plate) sandwiched together with some of your icing, then another red and another chocolate piece sandwiched together. You will now have one layer of cake in alternating colours.
Smooth a layer of the icing onto the top of the cake, then place your next layer of quarters on top of the bottom layer, making sure that you have a different colour on the top layer to the one on the bottom. This means when you cut it, you will end up with a piece of cake that has raspberry on one level and chocolate on the other.
Now smother the top and sides of the cake with the rest of your icing. It will seem like alot but it really makes the cake delicious. Put it into the fridge for 20 minutes so the icing can firm up, then take it out and add whatever bling you wish. You can add white chocolate numbers as I did to make it into a clock face, or add a name or happy birthday in white chocolate fudge writing. Add cachous or hundreds and thousands, whatever takes your fancy.
(I adapted this recipe from one on Taste.com.au for a basic butter cake.)
I actually made this cake over 2 days; I made the cakes on one day then decorated them the next. I now understand how the Masterchef cooks must feel when they have to do it all in one short burst of energy and time. It must be exhausting and stressful!