There’ll be no tears with this kind of dropped ice cream – phew! Britt Box (www.shewhobakes.co.uk) shows you how to have a little fun with your cakes in this tutorial.
This fun and bright design is simple to make and will be a great addition to any summer party! As this cake design requires a drip, I recommend using a double-height cake to make the drip stand out, but it would work nicely on a single cake layer as well. I used a Madeira cake recipe that I split into two 18cm (7in) round tins.
I coloured the cake mixture a pastel pink to match my ‘ice cream’ colour drip. It’s completely optional, but I think it makes for a lovely surprise when cutting into the cake! I used Sugarflair Pastel in Baby Pink, which is concentrated, so you only need a small amount. I always recommend professional colours like these over water-based colours, which don’t actually colour the sponge very well and can taint the taste of your cake.
FOR THE CAKES
• 400g (14oz) self-raising flour
• 100g (3½oz) plain flour
• 400g (14oz) unsalted butter or Stork
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August 2021
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