Ingredients
Cake
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250g unsalted butter, room temperature
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2 cups (440g) caster sugar
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2 large eggs
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2 1/2 cups (375g) plain flour
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1 tsp baking powder
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½ tsp bicarbonate of soda
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1/4 tsp salt
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1 cup (250ml) buttermilk
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250g fresh or frozen strawberries, thawed, pureed
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2 tsp Queen Strawb’ry & Cream Flavour for Icing
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2 tsp Queen Vanilla Bean Paste
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Queen Hot Pink Food Colour Gel
Buttercream
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250g unsalted butter, room temperature
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3 cups (450g) icing sugar
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3 tsp Queen Strawb’ry & Cream Flavour for Icing
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Queen Hot Pink Food Colour Gel
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Queen Unicorn Confetti sprinkles
Method - Cake
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1
Preheat oven to 170C (fan forced). Grease and line the base of 20 x 30cm baking tin.
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2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour, about 5 minutes. Add sugar and beat for another 3 minutes until light and fluffy. Add eggs, one and a time, beating to incorporate.
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3
Combine flour, baking powder, bicarb soda and salt in a bowl. Set aside.
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4
Combine buttermilk, strawberry puree, Strawb'ry & Cream Flavour for Icing, Vanilla Bean Paste and Pink Food Colour Gel in a jug. Set aside.
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5
Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture to mixer, beating until just incorporated. Repeat with the remaining mixture. Pour batter into prepared tray and bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in tray before moving to a wire rack to cool completely.
Method - Buttercream
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1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour. Add icing sugar and beat on low until just combined, increase to high and mix until light & fluffy. Add Strawb’ry & Cream Flavour for Icing and Hot Pink Food Colour, mixing to combine. Spread over cooled cake and top with Unicorn Confetti.
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