These cakes were a birthday present to one of my best friends. I was really excited about trying out this baking technique! I love it because it gives even MORE surface area for icing (yum, yuummmmm!).
Sadly, I misplaced my icing tips which make the finished product look somewhat…unprofessional. I tried to hide it behind my fondant roses! 😉
Ingredients
For the cake:
225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water
Butter Cream Icing:
– Half a stick of butter
– 1 1/2 cups icing sugar
– tablespoon of milk
– tablespoon vanilla
– 5 drops purple coloring (optional)
Method:
1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. Separate the cake mixture in to emptied and clean tin cans. Only fill them half way up with batter.
5. Cook for about 30 minutes or until cake tester comes out clean.
6. Tops of the cake will probably need to be cut off before icing to ensure a flat surface.
malaigao 