Blackpool Pleasure Cake Recipe

Blackpool Pleasure Cake Recipe

A grand and magical, fantastical masterpiece.

Photo: Joe Sarah

Serves 1 Cake

Ingredients

  • For the red cake
  • 225g unsalted butter room temperature
  • 300g caster sugar
  • 350g self-raising flour
  • 5 eggs
  • ¼ tsp salt
  • 300ml milk
  • 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
  • Popping candy
  • Stick of Rock, smashed into small pieces

Method

  1. Preheat oven to 170ºC/Gas Mark 3.
  2. 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.
  3. In another bowl sift your flour and add your salt.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 45 minutes, till a skewer comes out clean.
  7. Cool the cake in the tin for 15 minutes. Once cool, level off the base.
  8. For the butter cream: Beat the butter till light and fluffy, sift in the icing sugar, add vanilla and lemon juice.
  9. If the consistency is too thick, add the hot water and beat well.
  10. 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.
  11. 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!

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.