Blackpool Pleasure Cake Recipe
A grand and magical, fantastical masterpiece.
Photo: Joe Sarah
Serves 1 Cake
For the red cake
225g unsalted butter room temperature
300g caster sugar
350g self-raising flour
¼ tsp salt
1 orange zest and juice
1tsp red good food colouring
For the icing
275g unsalted butter softened
700g icing sugar
5 tsp boiling water
1tbsp vanilla extract
½ lemon juice squeezed
100g soft light brown sugar
For the filling
Stick of Rock, smashed into small pieces
Preheat oven to 170ºC/Gas Mark 3.
For the cake: In your mixer on medium speed using the paddle attachment beat your butter and sugar till light and fluffy, about 4-5 minutes. Add the eggs and beat until combined.
In another bowl sift your flour and add your salt.
Add the dry ingredients to the mixer in three stages with a large metal spoon, folding as you go. Stir in the milk along with the zest and orange juice. Beat for 3 minutes.
Divide your cake mixture into ¾ and ¼. Add the red food colouring into ¼ of the mix and fold through the other mix to create a marbled effect. Scrape the batter into your cake tin.
Bake in the preheated oven for 45 minutes, till a skewer comes out clean.
Cool the cake in the tin for 15 minutes. Once cool, level off the base.
For the butter cream: Beat the butter till light and fluffy, sift in the icing sugar, add vanilla and lemon juice.
If the consistency is too thick, add the hot water and beat well.
Cut the cake into thirds and spread over a thick layer of buttercream on to the bottom two layers. Add your rock and popping candy. Sandwich the layers together.
Put the remaining icing on top of your cake using a pallet knife, sprinkle over the brown sugar and decorate with further candy twizzles, candy floss and flashing lights…or whatever you desire!