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“Everyone will love a slice of this decadent, zingy cake covered in a smooth, velvety buttercream packed with the tang of Fruit Tingles.”
Michelle Southan

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fruit tingles cake with tingly buttercream icing

serves 20-25 | prep 2 hours (+ cooling) | cooking 1 hour 30 min:

600g (4 cups) plain flour3½ tsp baking powder2 tsp table salt645g (3 cups) caster sugar4 eggs, at room temperature500ml (2 cups) milk375ml (1½ cups) vegetable oil1 tbs each finely grated lime, lemon, orange and grapefruit rind1 tbs each fresh lime, lemon, orange and grapefruit juiceGreen, yellow, orange and pink gel food colouring, to tint3 x 34g pkt Life Savers Fruit Tingles