Fruit Tingle Cake

Fruit Tingle Cake

As I’m getting older, I find that I am clinging onto anything that reminds me of my childhood – remember all the shows from ABC kids? Fireman Sam and Hey Arnold? Toucans and sunny boy ice blocks? How a kid with a gold coin meant they rich? I miss being a kid where life was a lot simpler back then and it was a lot easier to be happy. Funny that back then we were in such a rush to grow up ;)

I baked this cake for a friend’s birthday and it was so funny seeing everyone’s reaction. They couldn’t work out what were those little round things on the top! When I told them they were fruit tingles, there were a lot of ‘OMG I haven’t eaten this since I was a kid!!!’ It was great to bring back some childhood to people and the good thing is if you want to relive your childhood you can just grab a roll of fruit tingles.

This fruit tingle cake is made of an orange cake and frosted with swiss meringue buttercream that has crushed fruit tingles mixed in. The orange cake is a really good call by the original recipe as the kitchen was filled with a sweet sherbet, orange flavour when I was baking it – I couldn’t imagine how this couldn’t work. Slathered on this was the fruit tingle swiss meringue buttercream and it is my favourite type of buttercream (none of that American buttercream business here). It’s so glossy, smooth and fluffy and just melts in your mouth with no grit. It’s a little bit more work and a lot of egg yolks left over but it’s worth it for this buttercream. I would like to try an orange sponge cake next time as I did find the texture of the cake to be a tad dense.

Fruit Tingle Cake

Makes one 20cm cake

Recipe adapted from The Scran



429g plan flour

265g caster sugar

1/2 tsp salt

3 tsp baking powder

185ml milk

185ml freshly squeezed orange juice

zest of 2-3 oranges

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt or sour cream

1 tsp vanilla extract

2 large eggs


Swiss Meringue Buttercream

200g egg whites (about 7 eggs)

250g caster sugar

450g unsalted butter, very soft

1 tsp vanilla extract

6 rolls of fruit tingles,  (plus one extra for decoration)



To make orange cake:

  1. Preheat oven to 160C (fan forced oven) and line 2x 20cm cake tins.
  2. Combine flour, baking powder, caster sugar and salt in a bowl with a hand whisk.
  3. Using an electric mixer, add butter until you get a fine sand like texture.
  4. In a jug, whisk together milk, orange juice, eggs, yogurt/sour cream and vanilla cream.
  5. Add wet ingredients to dry ingredients with an electric mixer until no dry ingredients can be seen.
  6. Add orange zest and mix together.
  7. Fill the cake tins and bake for 30mins until a skewer inserted comes out clean.


To make buttercream:

  1. In a food processor, grind fruit tingles until you get shards (don’t want it powdered).
  2. In a bain marine, whisk egg whites, sugar and salt in a heatproof bowl until mixer is warm to the touch (sugar should be dissolved).
  3. Using an electric mixer, whisk until still peaks form (it will look fluffy and glossy).
  4. Gradually add butter a tablespoon a time.
  5. Add vanilla once all butter added.
  6. Add fruit tingles next and mix into buttercream until smooth.


To assemble:

  1. Place one cake as the base and top with a layer of buttercream.
  2. Place the other cake on top and then cover the entire cake with buttercream.
  3. Top with extra fruit tingles on the sides.


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