When I was growing up we always got to decide what we wanted for dinner and what sort of cake we wanted for our birthday’s. So, it’s what I do for my husband and daughters. Last week my husband celebrated his birthday so, the customary questions applied. “What cake do you want and what do you want me to make for dinner?”
He told me he didn’t have a preference of cake or his birthday dinner. How typical and extremely annoying.
When I was studying art at school they gave us a project. They said create an ad for this company (a company they made up) they gave us a brief and set us free. We were stuck before we got started. Without knowing what the company/brand wanted we didn’t know where to start. Was it a print ad? Do they have a logo or are we designing one? What sort of color schemes do they use or want? Who is the audience?
This is how I feel when given creative rein on a cake and even dinner when it’s not for myself. How do I know if he was actually feeling like a hamburger instead of the chicken quesadilla’s that I ended up making. What if was actually thinking of a chocolate dream cake?
I like knowing what people want so I can do my best to provide it. Perhaps it’s a good thing we’ve been together 10+ years and I managed to do things right with the Irn Bru Cake and chicken quesadilla’s. However, after 10 years I’m sure he’s smart enough not to tell me if I got it wrong.
Right. So, yes I decided to make him an Irn Bru Cake, due to the fact that he loves the stuff. Back in the beginning of my blog I attempted to make Irn Bru Cupcakes, but they didn't turn out as well as expected. So, even though I was a little weary of trying it as a cake I was curious to see if I could make it work.
It doesn’t have a strong Irn Bru flavor, but a very subtle, yet distinct taste that works. Before you get started I should warn you that it’s very sweet.
Irn Bru Cake165g unsalted butter
320g caster sugar
200g plain flour
1/2 tsp vanilla extract
90ml Irn Bru
peach gel food coloring
Heat the oven to 170C and line a 2lb loaf tin with baking paper. If the short sides are exposed instead of messing around with more baking paper just lightly grease it with some butter. Anything to keep things simple.
Beat the butter and sugar together until lighter in color and fluffy. Beat in the eggs one at a time until just combined. Then beat in the flour and vanilla until just combined. Gently fold in the Irn Bru and a butter knife tip of peach gel food coloring with a spatula.
Pour the batter into the prepared tin and bake in the oven for 50-60 minutes. Use the skewer test to test if it’s done. Leave to cool in the tin a while you make the icing.
Icing:approximately 125-150g of icing sugar
blue gel food coloring
1-2 tablespoons of Irn Bru
orange and yellow star sprinkles, to decorate (optional)
I tend to just throw icing sugar in a bowl and add liquid until I get the constancy that I want. Which is what I suggest you do, start with 125g of icing sugar and add a tablespoon of Irn Bru. Mix if you need more of one or the other adjust it until you get a smooth runny constancy. Add the food coloring gel and pour over the cake. Decorate with sprinkles of your choice, preferably orange/yellow colored!