Well hello there! I know I said I wouldn't be posting regular content until December, and that's still the plan, but last night I baked this cake for a Children in Need bake sale and I thought it would be a shame not to share it!
It's a quick and simple Victoria sponge with a spotty surprise... I hope you like it! If you're feeling generous, text DONATE to 70705 to donate £5 to Children in Need :-)
Ingredients:
200g margarine
200g caster sugar
2 eggs
1 tbsp milk
1 tsp vanilla extract
200g self raising flour
40g colourful sprinkles (I used some multicoloured sugar pearls)
3 tbsp raspberry jam
150g trex
300g icing sugar
100g white chocolate
1 tube smarties
200g margarine
200g caster sugar
2 eggs
1 tbsp milk
1 tsp vanilla extract
200g self raising flour
40g colourful sprinkles (I used some multicoloured sugar pearls)
3 tbsp raspberry jam
150g trex
300g icing sugar
100g white chocolate
1 tube smarties
1) pre-heat the oven to 180 and grease and line two cake tins.
2) beat together the margarine and sugar until light and fluffy. Beat in the eggs, followed by the milk and vanilla extract.
3) fold in the flour until the mixture comes together to form a smooth batter. Tip the coloured sprinkles into the mixture and stir in - but be careful not to overmix as you don't want the colours to run!
4) split the mixture evenly between the two tins and bake for 20 minutes, or until golden and springy to touch. Remove the cakes from the oven and put to one side to cool.
5) whilst the cakes are cooling, prepare the icing. Melt the white chocolate and put this to one side to cool. Beat together the trex and icing sugar until smooth and creamy, then fold in the cooled white chocolate. Put half of the icing into a piping bag fitted with a star nozzle.
6) Once the cakes have cooled, place one of them on to a serving plate. Spread the jam over this, then pipe on the icing. Gently place the second cake on top of the frosted layer, then spread the remaining icing over the top of this. Decorate with the smarties, serve and enjoy!
2) beat together the margarine and sugar until light and fluffy. Beat in the eggs, followed by the milk and vanilla extract.
3) fold in the flour until the mixture comes together to form a smooth batter. Tip the coloured sprinkles into the mixture and stir in - but be careful not to overmix as you don't want the colours to run!
4) split the mixture evenly between the two tins and bake for 20 minutes, or until golden and springy to touch. Remove the cakes from the oven and put to one side to cool.
5) whilst the cakes are cooling, prepare the icing. Melt the white chocolate and put this to one side to cool. Beat together the trex and icing sugar until smooth and creamy, then fold in the cooled white chocolate. Put half of the icing into a piping bag fitted with a star nozzle.
6) Once the cakes have cooled, place one of them on to a serving plate. Spread the jam over this, then pipe on the icing. Gently place the second cake on top of the frosted layer, then spread the remaining icing over the top of this. Decorate with the smarties, serve and enjoy!
Until December, happy thoughts x
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