This pretty in Pink Kit Kat Celebration Cake is a perfect birthday or celebration cake for fans of girly colours, pink kitkats and sprinkles.
It was my birthday last month, and due to going away on my actual birthday I did not have a cake. Well, you cannot not have birthday cake for your birthday can you? Therefore, once I returned home the next day, I set about making myself one and this is how this Pink Kit Kat Celebration Cake came about.
I had been eyeing up the ruby chocolate KitKats for some time in my local Tesco,but did not have a reason to use them in cake form. However, for my own birthday cake I thought would be an ideal chance to use them at last.
This cake is just a Victoria sponge really, but with some added rainbow confetti (sprinkles) inside the cake batter, which is then filled with a white chocolate buttercream. The cake is then decorated with more of the buttercream, the pink KitKats and some pink and purple sprinkles.
While the ruby chocolate makes for a pretty and very striking cake decoration, I have to be honest that myself and my children did not really enjoy the flavour of the chocolate. We prefer regular chocolate KitKats instead.
Here is the recipe for my Pink Kit Kat Celebration Cake
- 300g unsalted butter
- 250g caster sugar
- 6 eggs
- edible rainbow confetti
- 300g self raising flour
- 1 tbsp vanilla essence / extract
- *for the decoration*
- 40 Ruby (pink) KitKats fingers which is 10 x 4 packs
- 250g unsalted butter
- 100g icing sugar
- dash of milk
- 100g white chocolate, melted
- pink and purple sprinkles (again from Tesco)
- Grease and line 3 x 8 inch cake tins
- Pre heat the oven to 180oC / 160oC (fan)
- Beat the butter and sugar for 5 minutes until light and creamy
- Add the eggs, the vanilla extract/essence and a spoonful of flour and beat again for a few more minutes
- Fold in the flour until combined and then beat in the whole tub of edible rainbow confetti
- Divide the batter between the baking tins
- Bake in the oven for 22-25 minutes until risen, golden brown and cooked right through
- Leave to cool while you make the buttercream frosting:
- Using a stand alone mixer, beat the butter for about 5 minutes until softened
- add the icing sugar and beat well until soft and combined
- add a dash of milk and beat again to make smooth
- now add the melted white chocolate and beat again
- Assemble the cake:
- sandwich the sponges together with some of the buttercream and the covert the entire cake with more of it.
- stick the KitKats (which will need to be broken into single fingers) around the cake
- then tip the contents of 1-2 pink and purple sprinkles tubes over the top of the cake for a final flourish
Bake of the Week
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Welcome to a new Bake of the Week. Thank you to everyone who linked up last week, over with my lovely co-host Helen . Huge apologies for any confusion last week. I was meant to host a new linky last Friday, but I was so busy with organising Burton’s birthday that I ran out of time!
Anyway, although I am a little late posting this today at least it is now ready and I can share my favourite bake with you from the entries over the last two weeks, and open the new linky.
Here are the delicious bakes entered :
First up are Helen’s oven baked salted maple pecans – such a great idea and would be great at Christmas me thinks
Choclette shared her delectable looking Coffee Chocolate Chip Cookies with Cardamom & a Pacari Chocolate
Cat’s Raspberry & Vanilla Swirl Sheet Cake looks so yummy!
Oh and here was my offering – my Bourbon Biscuit Cake
How good does this No Bake Chocolate Orange Traybake look made by Nikki? mmmmmm!
Mmmmm these Strawberry Shortcakes by Jen look scummy don’t they?
This Mojito Cheesecake by Kat looks amazing.
Finally, thank you to Caroline Makes for adding her delicious sounding Oreo Marshmallow Fluff Cheesecake
So who will be my favourite bake of the week?
Well done Cat x
The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here.
I am off on holiday for 2 weeks so the linky will remain open for 2 weeks also. Please do not be offended if I do not comment on your bake or share it until after the 4th August (when I return), I will catch up upon my return and visit you all. Au-revoir xx