Using an electric mixer, gradually beat fruit tingle pieces into the icing, adding to taste. Place Fruit Tingles in a food processor and blitz until it breaks down to small crumb-sized pieces. Optional: Separate 1/3 of icing mixture in a separate mixing bowl.The icing should be smooth and easily spreadable, but stiff enough to hold its shape. Gradually add milk until you reach desired texture, you may need to add more icing sugar if your mixture is too runny, or more milk if you mixture is too stiff.Reduce speed to medium-low and gradually add icing sugar until combined, add vanilla then increase speed to high and beat until very pale and fluffy.In a large mixing bowl, beat butter on high with an electric mixer until smooth and fluffy. Prepare the icing remove butter from fridge 30 mins before starting and chop into small cubes.Can be stored in an airtight container overnight if you want to prep the cakes a day ahead. Keep cakes wrapped in clingfilm and chilled in fridge until you are ready to assemble. Cool in tins for 15 minutes, then carefully turn out on to a wire rack to cool completely.Take cake not to overbake or cake will be dry. Bake until a skewer inserted into the centre just comes out clean and the outside is golden, about 35-40 minutes (will vary depending on your cake tin size).Split mixture equally between prepared tins and smooth top with a spatula (I usually do this accurately by weighing the batter first).Beat until smooth, occasionally scraping bowl with a spatula. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time).Reduce speed to medium low, add eggs 1 at a time, beating well after each addition.Increase speed to high and beat well until very pale and creamy, at least 5 minutes. Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended.Mix milk and vanilla together in a measuring jug. Combine flour and baking powder in a medium bowl and set aside.Line the base of the tins with baking paper. Preheat oven to 180☌ (350☏) and grease three 15cm (6 inch) (or 18cm (7 inch), cake will be shorter) round cake tins.I love how the swirling icing matches the lollipops so that it kinda looks like the lollipops are melting all over the cake. And there's rainbows and lollies and popping candy. This cake is exactly the type kind of cake I like to bake because it's so impressive looking but is actually relatively straight-forward to make. I'm also a big fan of Katherine Sabbath (if you're not following her on instagram, you should be) and remembered her gorgeous lollipop-covered cake and realised that rainbow lollipops would be the perfect topper for this particular cake. I decided it would be a perfect idea for this cake since last year I put a rainbow inside the cake, and this time I would put a rainbow on the outside. I came across this visually stunning but seriously simple decorating technique from Hungry Happenings and immediately loved it. I looked to the internets for inspiration in my time of need. I've been in a creative baking rut for a while now, and I keep having to force myself out of it. But this year I was completely out of ideas.
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