Baking ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 2 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g corn flour
- 3 tbsp milk
Decorating ingredients
- 400 g Renshaw Chocolate Frosting
- Multi-coloured sprinkles
- Assorted sweets
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C / 350°F / gas mark 4.
Step 2
Cream the unsalted butter and caster sugar and add two teaspoons of vanilla extract.
Step 3
Mix in the eggs, one at a time, adding a spoonful of flour between each.
Step 4
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.
Step 5
Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
Step 6
Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.
Decorating Instructions:
Step 7
Coat the top and the sides of the cake with Renshaw Chocolate Frosting. Leave for 10 minutes to firm.
Step 8
Place a strip of silicone paper around the top of the cake and coat the bottom in sprinkles.
Step 9
Using the remainder of the chocolate frosting, pipe a shell boarder around the top edge of the cake and fill the centre with sweets.
