Notes
Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For the best flavour, make sure to use a good quality vanilla extract and not an essence.
I used a baking spread for the cakes and unsalted butter for the buttercream.
You will need to use a professional grade food colouring to get the same shade of pink that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. Colour Mill and Americolor are also good quality brands.
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 734kcal | Carbohydrates: 83g | Protein: 9g | Fat: 42g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 385mg | Potassium: 176mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1276IU | Calcium: 55mg | Iron: 2mg
