CINDERELLA CAKE
Ingredients
to prepare Cinderella Cake
Vanilla Cake
- 400g Stork with butter
- 400g caster sugar
- 2 tsp vanilla extract
- 7 eggs, large
- 400g self raising flour
- 2 tsp baking powder
- ½ jar of strawberry jam
- 65g Stork with butter
- 285g marshmallows
- 205g puffed rice cereal
Buttercream
- 400g Stork with butter
- 800g royal icing sugar
- 1-2 tbsps milk
- Pink and green colouring
To decorate
- 3 sugar cones
- 75g white chocolate, melted
- Selection of pink sprinkles and edible glitter
How to Make
Step 1
Line the base and sides of a deep 5” and a 7” cake tins. Place the cake ingredients in a large bowl and beat together well with an electric mixer. Fill the tins ¾’s full and bake in the oven (1 hour 5 minutes for the 5” cake and 1 hour 20 minutes for the 7” cake). Test the cake so that a skewer when inserted comes away clean. Allow the cakes to cool on a wire rack.Step 2
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- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time: 80 min
- Serves: 16
Nutritional Information per serving
- Each serving contains: Percentage per serving*
- Energy3877 kJ/ 918 kcal46 %*
- Fat42.4 g61 %*
- Saturates16.9 g84 %*
- Sugars95 g106 %*
- Salt1.8 g30 %*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
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