Brighten up someone's birthday with our Neon Cake - so bright it will catch everyone's eye. With vibrant hot pink buttercream frosting, and sweet jammy dollops hidden inside spongey cake layers, this cake is the ultimate celebration cake. Simply swap out hot pink colouring for any colour to fancy to make this cake even more personal.
Whether you've got a big celebration coming up, or if you simply don't need an excuse to bake a show-stopping cake, our party cakes are a must. Why not try our Ultimate Birthday Drip Cake, or try our Party Traybake - easy to share and simple to decorate.
10 ingredients17 steps
Vegetarian
Method
Step 1
Preheat your oven to 170 degrees fan (gas mark 4) and grease and line a 6 inch cake tin with baking parchment.
Step 2
Beat together your butter and sugar until light, fluffy and pale in colour.
Step 3
Add in your eggs one at a time, beat thoroughly after adding each one.
Step 4
Then carefully fold through the vanilla and flour.
Step 5
Once fully combined add to the cake tin and bake for 35 - 40 mins or until golden, bounces back to the touch and a skewer comes out clean.
Step 6
Leave to cool slightly, remove from the tin and leave to cool completely.
Step 7
Add your butter to a clean bowl and beat on it’s own until it goes pale in colour slightly, then sieve in the icing sugar. Do this a little at a time until fully combined, if it is a little stiff you can add a few drops of milk to loosen.
Step 8
Add ¼ of the butter cream to a small bowl and add a drop of the pink food colouring to make pale pink.
Step 9
Take a second ¼ of the buttercream and add pink food colouring until desired hot pink is reached.
Step 10
Keep the final 2/4 of buttercream white and to one side.
Step 11
Once the cake is cooled use a bread knife to slice in half so you have a top and bottom. To the bottom, add white buttercream around the edge of the circle.
Step 12
Add a second inner ring of hot pink buttercream and then in the centre add your blackcurrant jam.
Step 13
Place the top half of the cake on top, then using a palette knife add a thin layer of white buttercream to the top and sides (crumb coat). Chill in the fridge for 30 mins minimum.
Step 14
Remove from the fridge and coat in the remaining buttercream, smooth using you palette knife and smoother tool.
Step 15
Add your pale pink icing into a piping bag with the 103 (ribbon) nozzle and then pipe a ruffle around the very edge of the top of the cake. Use the remaining pale pink to pipe half way down the side of the cake, making a semi circle shape each time.
Step 16
Then add your hot pink buttercream into the other piping bag with the 8B then pipe in a small circle motion a rope effect around the top of the cake on top of the pale pink ruffles but so the ruffles are still peaking out.
Step 17
Finally, add short bursts of the hot pink icing above each high point of the pale pink semi circles. Then add your silver balls to each of these and at equal distances around your hot pink buttercream on top. Allow the buttercream to firm in the fridge for 30 mins and serve!
Ingredients
MetricImperial
For the cake
165gSoft unsalted butter
165gBillington's Unrefined Golden Caster Sugar
165gAllinson's Self-Raising White Flour
3Medium eggs
1/2 tspNielsen-massey vanilla extract or bean paste
For the buttercream
400gSoft unsalted butter
800gSilver Spoon Icing Sugar
3 tbspBlackcurrant preserve
A few dropsHot pink food colouring
For the decoration
HandfulSilver balls
Utensils
Bread knife
6 inch round cake tin
Palette knife
Cake scraper
Piping bag
Piping tip 8B
Piping tip 103
0 Baker Ratings
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