For the cake:
200g unsalted butter, softened
2 tbsp milk
1 tsp baking powder
3 drops vanilla essence
For the filling:
100g butter, softened
140g icing sugar, sifted
drop of vanilla essence
340g quality strawberry jam (I used bonne maman)
cooled boiled jam (apricot is best apparently but I used strawberry)
1 pack of ready to roll icing
icing sugar to stop the rolled icing sticking
In preparation for baking I washed my hands and surfaces I purchased a couple of sandwich tins from the £1 store which I greased and lined with baking paper and set the oven to gas mark 5.
1. Place all the cake ingredients into a bowl and whisk until the mixture is smooth and soft. I gave mine an extra mix with a wooden spoon to ensure it was the right consistency.
2. Share equal amounts of the ingredients into the sandwich tins spread evenly and place in the oven for 20 minutes until golden, turn out onto a cooling rack.
3. Mix the butter until smooth and creamy then gradually add the icing sugar and vanilla extract.
4. Place the creamed mixture on the bottom of one of the sponges and top with jam. Place the other sponge on top.
|not very attract but I'm sure you'll do better!|
5. Boil and cool a small amount of jam (enough to cover your cake) and spread over the cake, this is to hold the icing.
6. Dust your surface with icing sugar to thinly roll your icing out. once rolled place over your cake smooth and trim.
7. Use the pens to decorate to your desire.
In the end I had a happy little boy, happy guests and a teenage daughter that told me it tasted better than the shop bought ones, and those of you who have teenagers know they don't give compliments easily!