125g soft butter
1 teaspoon vanilla essence
1 ¼ cups caster sugar
1 1/3 cups self-raising flour
½ cup cocoa powder
2/3 cup water
Combine all ingredients in a large bowl, beat on low speed with electric mixer until ingredients are combined. Increase the speed to medium, beat about 3 minutes or until the mixture is smooth and changed to a lighter colour. Spread into the prepared pan (sprayed with non-stick spray). Bake at 180C for about 35 minutes or until cake is cooked when tested. Stand cake for 5 or more minutes and then turn onto a rack until cool.
This recipe only fills a deep 17cm / 20cm / 12 hole muffin pan. So it will only make one layer.
If you want to make a large rectangular cake you will need to triple the mixture (baking time about 1 hour).
Very, very important note!!! Rather leave the cake in the pan until it is almost cold. I was in a rush once and my cake became crumbs L
Test, test, test the cake to make sure it is cooked through.
Bake the cake the morning before and either ice that night or the following morning.
This cake freezes very well.
125g soft butter
1 ½ cups icing sugar
2 Tablespoons milk, approximately
Beat butter with electric mixer until light in colour. Gradually beat in half the icing sugar, then the milk and then the rest of the icing sugar. Flavour and colour as desired.
Chocolate icing : sift 1/3 cup of cocoa powder with the icing sugar
Don’t overbeat the butter.
If colouring the icing, slightly decrease the amount of milk used, otherwise, the icing could curdle. If it does curdle, just beat in a little extra icing sugar.
This amount of icing will not cover a 2 layer cake so you would need to double it.
If you need various colours of icing – double or triple the icing recipe and then split it into various bowls. Colour the icing in the bowls.
If you have leftover icing it can be frozen.
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