Sweet Tooth Experiments

  • About Me
  • Recipe Index
  • Baking Metrics
  • Tips & Tricks
  • Common Baking Questions
  • Contact

Red Skin Candy Cake

Posted on April 27, 2015 Posted in Cakes .

Red Skin Candy Cake

Red Skin Candy Cake recipe

To get some ideas on recipes recently I started looking closer at the more popular and my favourite lollies (candy) that I grew up on.

One of the lollies that caught my eye was the sweet raspberry flavour of the old Red Skin bar. Similar to the raspberry twist, (red licorice) but much stronger in flavour.

I have made a Musk Stick Cake before which turned out amazing so I decided to make a Red Skin Candy Cake.

Unlike the Must Stick Cake I made I would not be able to blitz the lollies in a food processor, therefore, for this recipe I placed the Red Skins in water to dissolved (inspired by the old Red Skin dissolving in vodka concept).

As I needed a plain cake base of this recipe I used my white chocolate cake recipe which uses water instead of milk (perfect for dissolving the red skins).

My white chocolate cake recipe is super amazing, where so the Red Skins just takes it to the next level!

Red Skin Candy Cake recipe

Ingredients:

  • 420ml boiling
  • 16 red skins
  • 170g butter
  • 170g white chocolate
  • 300g sugar
  • 300 self raising flour
  • 2 egg
  • Red Skin Ganache:
  • 8 red skins
  • 100ml cream
  • 200g white chocolate

 

Method:

  1. Place the water in a bowl with the red skins. Set aside until the red skins have dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and red skin water in a saucepan on a medium heat until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the egg and whisk to combine.
  6. Pour the mix into the cake tin and bake in the oven for 50 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the red skins and cream into a saucepan on a medium heat and stir until the red skins have melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to harden to a spreadable consistency.
  12. Cut the cake in half horizontally.
  13. Spread half the ganache over one layer of cake. Top with the second and spread remaining ganache over the top and the sides of the cake.

 

Red Skin Candy Cake recipe

Red Skins

Red Skin Candy Cake recipe

Step 1

Red Skin Candy Cake recipe

Step 5

Red Skin Candy Cake recipe

Step 8

Red Skin Candy Cake

Step 10

Red Skin Candy Cake recipe

Step 12

Red Skin Candy Cake recipe

Step 13

Red Skin Candy Cake recipe

Step 13

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Tags: candy, lolly, Red Skin Cake, Red Skin Candy Cake, redskin .
« Orange and Poppy Seed Rice Cake
Baked Ice-Cream Cake »

Leave a comment

Leave a comment Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pages

  • About Me
  • Baking Metrics
  • Blogroll
  • Common Baking Questions
  • Recipe Index
  • Tips & Tricks
  • Contact

Archives

  • February 2022
  • October 2021
  • September 2021
  • August 2021
  • April 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • September 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013

Categories

  • America (5)
  • Arabic (1)
  • Australian (2)
  • Biscuits (24)
  • Brazil (1)
  • Bread (12)
  • Brownies (5)
  • Cakes (141)
  • Croatian (1)
  • Cupcakes (20)
  • Custard (1)
  • Doughnuts (6)
  • Flan (1)
  • France (5)
  • Fudge (3)
  • German (1)
  • Greece (2)
  • Hungary (1)
  • Ice-cream & Sorbet (15)
  • Ice-cream cake (6)
  • Icing (18)
  • Italy (4)
  • Jam (1)
  • Jamaican (1)
  • Lebanese (1)
  • Marshmallows (2)
  • Mexican (1)
  • Morocco (1)
  • Mousse (2)
  • Muffins (1)
  • Panna Cotta (1)
  • Pastries (2)
  • Pies (7)
  • Portugal (1)
  • Pudding (12)
  • Roulade (1)
  • Russia (1)
  • Slice (27)
  • Souffle (1)
  • Sweden (1)
  • Swedish (1)
  • Syrup (1)
  • Tarts (13)
  • Traditional (17)
  • Trifile (1)
  • Truffles (5)
  • Turkey (1)
  • Uncategorized (1)
  • Unique (10)

WordPress

  • Register
  • Log in
  • WordPress

Subscribe

  • Entries (RSS)
  • Comments (RSS)

CyberChimps WordPress Themes

© Sweet Tooth Experiments