Party Ring Cake (serves 12)

Over the last few months, I have seen quite a few of these little beauties all over social media. My cousin had one of these cakes made for her for her daughter’s christening cake, which made me think, enough is enough, I need to make one of these bad boys.

I mean, come on, a Party Ring cake? What’s not to love? In theory, we are talking about a very light vanilla sponge, decorated as pink as they come, with a white chocolate drip and some party rings stuck on top, but it’s my blog, and I will call this cake whatever I want to call it. Say hello to the Party Ring Cake!

This cake is super simple to make. To have it look like the picture, you need a 1M piping tip for the whippy style piping, but some broken party rings sprinkled on would look just as good! Do not let the white chocolate drip scare you, it’s easy, and so tasty! You can colour the drip should you chose to, using either a powder or a gel colour.

Ingredients
(for the cake)

375g unsalted butter, softened at room temperature
375g caster sugar
1 teaspoon vanilla extract
6 large eggs
380g self raising flour
4 tablespoons full fat milk

(for the buttercream icing)

250g unsalted butter, at room temerature
700g icing sugar, sifted
1/2 teaspoon vanilla extract
4 tablespoons whole milk
Pink Food Colouring (Optional)

(for the white chocolate ganache)

100g white chocolate (Green & Blacks is always my go-to brand)
75g double cream

To Decorate

Party Rings (I picked 7-8 pink ones, but the choice is yours!)

Method

To start, your oven needs to be 170C fan, or Gas Mark 5. Grease and line 3 x 20cm sandwich tins and pop them to one side whilst you get your cake made!

Using a freestanding or handheld mixer, beat your butter and sugar until light and fluffy. Do this for at least 5 minutes. It needs to look really pale, and very fluffy. Add the vanilla and combine.

Once this has been done, add your eggs, one at a time, combining your mixture after each one. After 3 eggs have been added to your mixture, add 2 spoonfuls of your flour; this stops the mixture from splitting. Once all your eggs have been added and mixed in, add the flour until just combined, followed by the milk, and mix through until all combined.

Now you need to equally divide your mixture between your three tins. I am a loser, and weigh this to ensure the mixture is split absolutely evenly; you may not do this, and probably don’t need to, as long as they look about equal.

Bake your cakes for approx 25 minutes, or until a skewer inserted in your cake comes out clean. Once cooked, take out of the oven and leave in the tin for five minutes before turning out onto a wire rack to cool completely.

While your cake is cooling, you can start making your buttercream. Beat your butter in a freestanding or handheld mixer for a good five minutes, until paler in colour, then turning your speed right down, add your icing sugar, 1 spoonful at a time until combined. Mix your vanilla in with your milk, and when your icing starts looking a little thick, add your milk mixture, bit by bit. If adding colour, do this now.  Once everything is combined and a good consistency (thick but easy to mix with a spatula, remember we are using this to ice a cake), then give it a good mix with a spatula to beat the air bubbles out of it. This makes it much easier to ice with.

Once your cake is completely cooled down, trim your cakes so the surfaces are flat, and pop your first sponge on a cake board, using a little bit of buttercream. Fill your cake, either using a piping nozzle or spoon and even it out with a palette knife, and do this for all layers. Then, your need to cover your cake with the remaining buttercream (reserving some for the whippy icing on top of the cake). You can use a scraper or palette knife for this, and don’t worry too much about the top of the cake as you are going to be covering this with your white chocolate drip.

Once you have covered your cake with the buttercream, pipe your little whippy swirls on the top edge of the cake, and stick a party ring on the top of each one.

Now, here is the important part. Transfer to a fridge for at least half an hour, or if it won’t fit in a fridge, in a cool room for at least an hour. The ganache will be slightly warm when you apply it to the cake, so we need to make sure this cake is cool, and the icing is starting to set.

To make your ganche, chop your chocolate up and pop in a bowl and set to one side. Warm your cream up in the microwave for 30 seconds (800 watts). Pour your warm cream into the chocolate and mix. Don’t worry, it may take a little while, but it will melt. And chocolate should melt slowly, so there is no rush here. Once combined, it should be at the perfect temperature to get drippy! Get your cake out of the fridge, and pour your ganache into a piping bag. Once filled, snip of the end, and drizzle around the swirls, and then into the centre. You can use the back of a spoon to spread the ganache out if needed.

Now you can cover with sprinkles if you wish, and serve!

 

You may also like
Jamaican Gingerbread Cake with Clementine Buttercream
Nana Cake (feeds lots!)

Leave a Reply