Replace the red and green smarties, to any colours you like! super easy, but so effective! Look above to see how to make it!
Perfect cake for you little boy!
DIY sprinkle cake made easy! Try it your self!
Super cute, hot chocolate decorated cake!
- 125g unsalted butter, at room temperature
- 2 cups caster sugar
- 2 eggs
- 2 cups self-raising flour
- ¾ cup cocoa
- ¾ cup milk
- ¾ cup water
- 50g unsalted butter, at room temperature
- 2 cups icing sugar
- ¼ cup cocoa
- ¼ cup milk
- 100g white chocolate
- 100g dark chocolate
- 100g milk chocolate
Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.
Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water and beat on low speed until combined, increase speed and beat until mixture is smooth.
Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
To prepare chocolate strips
in a separate bowels, melt 100g of white, milk, and dark chocolate.
on a sheet of baking paper, spread milk chocolate with a spatular into the paper. With a Spoon, drizzle white and dark chocolate over the milk chocolate. Leave to set, then cut chocolate into rectangular bars. For an interesting effect cut the top chocolate on an angle.
To make icing, beat butter until creamy and then add sifted icing sugar, cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.
Spread icing over cold cake. And add chocolate pieces around the sides.
- 1¼ cups (185g) plain (all-purpose) flour
- 6 eggs
- ¾ cup (165g) caster (superfine) sugar
- 60g butter, melted
- whipped cream and jam, to serve
- caster (superfine) sugar, extra, to sprinkle
Preheat oven to 180°C (350°F). Sift the flour 3 times. Set aside. Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until thick and pale and tripled in volume. Sift the flour over the egg mixture and gently fold through.* Fold through the butter. Grease 2 x 20cm-round cake tins and line the bases with non-stick baking paper.
Pour half the mixture into each tin and bake for 25 minutes or until the cakes are springy to touch and come away from the sides of the tin. Cool on wire racks. Fill with whipped cream and jam of your choice. To serve, sprinkle with extra sugar. Serves 8–10.
* For a light and airy sponge, use a metal spoon to fold the flour through the egg mixture with a gentle cutting, lifting and folding action.
** Try using sliced berries or stone fruit and cream as the sponge filling instead of jam and cream. Lemon curd would be equally as delicious, too.
*** You can also use this recipe to make one thick sponge. Pour mixture into a deep 18cm-square square cake time and bake as above.
Fun, Simple way to perfect any decoration!
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