No pink party would be complete without a pretty pink treat. We got together with Liz Long from Luscious Affairs as she showed us how to dip and dunk our way to these pretty pink lamingtons. Whether your hosting a baby shower or little girls birthday, these bite-sized beauties will be the perfect addition to your pink party table.
What you need:
2 cups self-raising flour
500ml vegetable oil
500g castor sugar
600g plain flour plain
20g baking powder
500g sour cream
20ml vanilla essence
For the pink dipping sauce:
1 packet of raspberry jelly
2 cups desicated coconut
Cream the vegetable oil and sugar
Add eggs one by one, then add sour cream
Sieve flour, baking powder and salt in a separate bowl
Add to wet mix, then add vanilla essence and stir well
Pour mixture into greased and lined lamington tin
Bake in oven for 25 – 30 mins.
Let cool completely before cutting into squares.
Dip and dunk:
In a bowl, combine raspberry sugar crystals and hot water to make the jelly, slowly adding the hot water whilst whisking into a smooth, runny liquid.
Allow the jelly to cool completely, but not set.
Put the desicated coconut in a separate bowl.
Dip the vanilla cake squares into the sauce, drain on a rack for a minute then toss through the coconut, covering all sides.
Allow to set in the fridge.
Recipe: Luscious Affairs
Photography by: My Little Tribe