Stampy's My Special Cake
Easy · 30 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 8 x8 inch cake pan
- Chopping board
- Rolling pin
- Parchment paper
- Mixing Bowls
- Spatula
- Whisk
- Cooling rack
- Cake drum
- Orange (small packet)
- Yellow (small packet)
- Black (small packet)
- Green (small packet)
- White (large packet)
- 1 jar strawberry jam (or pudding)
- 4 c confectioner's sugar
- 1 1/4 c unsalted softened butter
- 1 tsp vanilla
- 2 Tbsp milk
- 1 1/2 c granulated sugar
- 1 tsp vanilla
- 1 1/2 c softened butter
- 6 eggs
- 3 c self-rising flour
- 2 tsp baking powder
Instructions
- Sprinkle a clean chopping board with confectioners' sugar and place a handful of each color of fondant icing on top. Rub confectioners' sugar onto the rolling pin and roll your icing until it's about 2 mm thick. Cut 12 1x1" yellow squares and 24 orange squares and leave to dry. (stampycatbooks to download template.)
- Preheat the oven to 375*. Cut an 8" square of parchment and place it in the bottom of the cake pan. Grease the entire pan with butter.
- In a large bowl or mixer, beat the sugar, vanilla, and butter, then gradually add the eggs. Add the flour and baking powder last and beat until the mixture is smooth. Pour into cake pan.
- Place in your preheated oven and bake for 25 minutes.
- Leave the cake to cool for at least 10 minutes, then turn onto a cooling rack. Cut the edge of the cake to give it straight edges. Repeat steps 2-5 so you have 2 cake layers.
- To make the buttercream, mix the confectioners' sugar and butter together. Add the vanilla and milk and mix until smooth.
- Spread a third of the mixture on top of one of the cakes, then spread the jam (pudding) on the other. Stack the buttercream layer on top of the jam (pudding) layer.
- Use the rest of the buttercream to cover the outside of the cake, then cover this in a layer of white fondant icing about 5 mm thick.
- Carefully place the face using fondant icing. Use the orange and yellow squares to decorate the sides.
Tags: pepperplate-import