Recipe: Perfect Pink Sprinkles Cake
In the mood for pink food? Then you will definitely
love this delicious pink sprinkles cake.
An easy recipe (all credit goes to our TopVintage lady Corine) that we love to share with you.
What needs to go on your shopping list?
· 3 packs of digestive biscuits, tea biscuits (rectangular or square)
· 250g / 9oz unsalted butter, very well softened
· 250g / 9oz icing sugar
· Pink food colouring
· ½ cup of milk
· Two or three sachets of vanilla sugar (to taste)
· Plate, dish or tray
Get baking, ladies…
Make sure the butter is at room temperature and very well softened, add it to a bowl and mix until smooth. Add the icing sugar and vanilla sugar and mix everything together. Then gradually add ¾ of the milk and your butter cream is done (allow yourself a taste). You will need the rest of the milk later, so you can already pour it into a separate bowl or dish. Add the pink food colouring to the butter cream as the final step. Let’s go pink!
Dip it like it’s hot!
Dip the biscuits in the milk and then add a layer of biscuits on the plate, dish or tray (for example 3 rows of 4 biscuits each). Spread a layer of cream across the biscuits. Add another layer of biscuits that were soaked in milk before you layer them on top of the cream. Repeat until you only have a little bit of cream left.
The finishing touches
Spread the last bit of cream on top of the cake and then add a layer of sprinkles. Get creative, gorgeous!
Leave the pink sprinkles cake in the fridge to set for at least 3 hours. Tick…tock… you only have to wait just a little bit longer and then you will be in for a treat!
Share your creation using
#topvintagestyle. We can’t wait :-D.