Cherryade Cake

13 Sep

When it comes to back to school flavours, for me the abiding food memories of childhood strongly revolve around sweet treats (aside from a dirty obsession with chips, cheese and beans). Pear drops, refresher bars and the school time special of Aussie Crunch, a Bolton favourite of chocolate and coconut crunchy goodness, for me all reigned supreme. So when it came to making my first ever Clandestine Cake Club bake for the Bolton branch, around the theme of Back to School, guess where my mind wandered…

After discounting traditional favourites like chocolate sponge and green custard, and a bizarre moment where I wondered what I might do with an everlasting gobstopper, I remembered the year long obsession I had with Cherryade. Sickly sweet, neon hued pop, I was practically pink for the whole of my seventh year, until I went one slurp too far and ended my love affair with a particularly violent vomit session. Twenty years later, only my ongoing love affair with cake and an exciting bake based challenge could inspire me to bring this flavour back.

With a very specific taste and mouth feel, only Cherryade Soda Stream Syrup would do to achieve the flavour needed, and other than knowing I wanted to top the cake in edible glitter and popping candy to simulate the effervescent quality of the drink, I started with a blank recipe page. Two sponge recipes later, both burnt to a crisp due to the addition of the sugar syrup and three strange shades of buttercream made, I ran out of patience and rang the cake and bake hotline, also known as my Aunty Em.*

Advising me to stick to a basic Victoria Sponge recipe and using a drizzle to flavour the cake, I was back on track, and on the Friday before the big day, my recipe finally came together. A marbled pink sponge, drizzled with a sticky cherryade drizzle and sandwiched and coated with the girliest of buttercream icing, (topped with the aforementioned pink edible glitter and popping candy), I had achieved my dream of recreating my girlhood pop in cake form. As you can well imagine, its super sweet but don’t be put off. It’s absolutely delicious in small doses, just like its namesake. Enjoy!

Ingredients

For the sponge

  • 340g (12oz) self-raising flour – sifted
  • 340g (12oz) caster sugar
  • 340g (12oz) butter – softened
  • 6 medium eggs
  • 1 teaspoon pink food gel

 For the drizzle

  • 40g (1oz) caster sugar
  • 1 tablespoon Cherryade Soda Stream Syrup
  • 1 tablespoon water

For the buttercream

  • 250g (9oz) unsalted butter
  • 500g (180z) icing sugar – sifted
  • 2 tablespoons Cherryade Soda Stream syrup
  • 2 tablespoons pink food colouring

For decoration

  • Pink Edible Glitter
  • Cherry Popping Candy

Method

  1. Preheat the oven to 190°C / 375°F / gas mark 5.
  2. Grease and line a 20cm round springform cake tin with baking paper.
  3. To make the first sponge layer, place 170g self-raising flour, 170g caster sugar, 170g butter and 3 eggs into a large bowl and mix with an electric hand whisk until thoroughly combined.
  4. Divide out 1/3 of the sponge mixture, and in a separate bowl mix with ½ teaspoon pink food gel until the colour is evenly mixed throughout.
  5. Using separate teaspoons, alternately spoon in the pink and cream colour sponge mixes into the cake tin, with the colours sitting side by side without mixing, in a polka dot effect.
  6. Bake in the oven for 20 to 25 minutes until the cake is golden and springy to the touch.
  7. Remove from the oven and leave to cool for 10 minutes before turning out on a wire rack to cool completely.
  8. Repeat steps 1 to 7 to make the second sponge layer.
  9. Whilst the cake layers are cooling, mix the caster sugar, water and Cherryade Soda Stream sugar syrup to make the Cherryade drizzle.
  10. Once the cake layers are cool, pierce holes in the top of each cake with a knife or skewer and spoon 4 to 5 teaspoons of the drizzle over the surface of each cake. Leave for one hour to allow the drizzle to soak through.
  11. Whilst the drizzle is soaking through, in a large bowl beat the softened unsalted butter until smooth before gradually adding the icing sugar, mixing through each time until the icing sugar is fully incorporated. Add 1 tablespoon of Cherryade Soda Stream syrup and 1 tablespoon of pink food colouring half way through adding the icing sugar, and then again at the end of mixing to soften the buttercream.
  12. Taking one layer of the sponge, cover the surface with the pink Cherryade buttercream, before sandwiching with the top layer of sponge. Cover the top and side of the whole cake with the remaining buttercream, using a palette knife to ensure a smooth rounded finish.
  13. Decorate with pink edible glitter and add the cherry popping candy just before serving.

*All give thanks for my Aunty Em!

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One Response to “Cherryade Cake”

  1. mydearbakes September 14, 2012 at 11:54 am #

    Awww, this looks so fantastic, well done!! =)

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