Snow­man cake

BBC Good Food - - Instant Recipe Finder -

SERVES 16 PREP 1 hr plus cool­ing and chill­ing COOK 30 mins EASY un-iced only 225g un­salted but­ter, soft­ened, plus ex­tra for the tin

225g golden caster sugar 4 large eggs

½ le­mon, zested

1 tsp vanilla ex­tract 225g self-rais­ing flour splash of milk

For the but­ter­cream 125g un­salted but­ter, soft­ened

300g ic­ing sugar, sieved 1/2 tsp vanilla ex­tract 1 tbsp milk

To dec­o­rate ic­ing sugar, for dust­ing 500g pack white fon­dant ic­ing green, blue, or­ange and black ready-to-roll ic­ing, (or use white fon­dant ic­ing mixed with food colour­ing)

1 Heat oven to 180C/160C fan/gas 4. But­ter and line the bases of two 18-19cm cake tins with bak­ing parch­ment. 2 Beat the but­ter and sugar with an elec­tric whisk un­til pale and fluffy. Add the eggs, one at a time, and beat well, scrap­ing down the sides of the bowl af­ter each ad­di­tion. Add the le­mon zest, vanilla, flour, milk and a pinch of salt and blend un­til just com­bined, then evenly di­vide the mix­ture be­tween the tins.

3 Bake in the cen­tre of the oven for 25-30 mins un­til a skewer in­serted into the mid­dle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool com­pletely.

4 To make the but­ter­cream, put the but­ter in a large bowl and beat with an elec­tric whisk un­til fluffy. Add the ic­ing sugar 2-3 tbsp at a time un­til it is all in­cor­po­rated, adding the vanilla and milk halfway through. Sand­wich the cakes to­gether with a lit­tle of the but­ter­cream and put on a board. Use the re­main­ing but­ter­cream to cover the sides and top of the cake. Chill for 30 mins.

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