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SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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RAINBOW PINATA CAKE


 RAINBOW PINATA CAKE

Ingredients


to prepare Rainbow piñata cake


Vanilla cake 
  • 375g Stork tub
  • 375g caster sugar
  • 2 teaspoons vanilla extract
  • 6 large eggs
  • 375g self-raising flour - sieved
  • Green, blue, yellow, orange, pink and purple food colouring

You will need 3 x 20cm round cake tins

Vanilla icing
  • 400g Stork tub
  • 800g icing sugar
  • 4 teaspoons vanilla extract

To decorate
  • Sweets
  • Chocolate shapes
  • Cake sprinkles

How to Make

1.In a large bowl place the 1st batch of sponge mixture Stork, sugar, vanilla, eggs and self-raising flour. Whisk everything together for 2-3 minutes until smooth.

2.Grease 3 x 20cms cake tins and line the bottoms with baking paper.

3.Divide the sponge mixture evenly between three bowls. Then put a few drops of green food colouring into one bowl, blue into another and yellow into the last bowl. Stir until each of the colours are well mixed in. Place each different coloured cake mix into a baking tin.

4.Bake in a preheated oven (180°C, 160C fan, Gas 4) for 25-30 minutes. Check that the cakes are cooked by sticking a skewer in the middle. If it comes out clean then the cakes are ready.

5.Once cooked, remove from the oven. Leave to cool in the tin for 10 minutes, then gently turn the cakes out of the tin onto a wire rack. Allow to cool completely.

6.Now make the 2nd batch of sponge cakes by following the instructions as above. This time colouring the cakes orange, pink and purple.

7.Next make the vanilla icing. Place the Stork into a large mixing bowl. Sieve the icing sugar into the bowl, add in the vanilla extract and whisk everything together until light and fluffy.

8.Cut off the tops of the cakes to make each top even. You can use a sharp serrated knife or a cake leveller for this. Cut out the middle of five sponges with a cookie cutter. Put one sponge cake onto a large serving plate or cake stand. Spread a thin layer of vanilla icing on top, then put another sponge cake on top, with more icing spread over it. Repeat this process to build the cake until all five sponge cakes are stacked on top of each other.

9.Fill the centre with sweets, then place the last sponge cake on top. Spread the remaining icing all over the top and sides. To make the icing really smooth use a hot palette to smooth over the icing. Fill a piping bag fitted with a star nozzle with any icing left over and pipe around the very top of the cake.

10.Decorate with the chocolate decorations and cake sprinkles. This cake will keep for 3 days enjoy.

  • Temperature: 180°C oven,160°C fan, Gas 4 oC
  • Baking time: 35 min
  • Serves: 16-20


Nutritional Information per serving


  • Each serving contains:

    Percentage per serving*
  • Energy
    2733kJ/652kcal
    33%*
  • Fat
    33.6g
    48%*
  • Saturates
    9.3g
    47%*
  • Sugars
    63.2g
    70%*
  • Salt
    1.3g
    22%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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