host a fun kids’ party

Quick and tasty treats hand picked for lit­tle fin­gers

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Takes 2hrs serves 16 FOR the Cake 275g self-rais­ing flour 3tbsp co­coa pow­der 2tsp bi­car­bon­ate of soda 250g light mus­co­v­ado sugar 3tbsp golden syrup 3 large eggs 250ml sun­flower oil 250ml milk Few drops of vanilla ex­tract FOR the Fill­ing 2tbsp co­coa pow­der 250g ic­ing sugar 100g but­ter, soft­ened Few drops vanilla ex­tract FOR the dec­o­ra­tion 1kg green sug­arpaste ic­ing sugar, for dust­ing small quan­ti­ties of sug­arpaste in var­i­ous colours

1 Pre­heat the oven to 160°C/ Gas 3. Sift the flour, co­coa, bi­car­bon­ate of soda and the sugar into a bowl. Add the syrup. Lightly beat to­gether the eggs, oil, milk and vanilla and pour into the flour mix­ture, then beat well un­til smooth.

2 Pour the mix­ture into two 20cm greased and lined sand­wich tins and bake for 30-40 mins un­til risen and when a skewer is in­serted it comes out clean. Leave in the tins for 5 mins, then turn out onto a wire rack to cool.

3 To make the fill­ing, mix the co­coa with 3tbsp boil­ing water. Beat the ic­ing sugar and but­ter to­gether in a bowl, add the vanilla ex­tract and co­coa paste and beat un­til smooth.

4 Sand­wich to­gether the two sponges us­ing the but­ter­cream. Then cover the top and sides with the rest.

5 To cover the cake, roll out the green sug­arpaste on a sur­face lightly dusted with ic­ing sugar un­til it’s big enough to cover the top and sides. Smooth out over the cake, be­ing care­ful so it doesn’t split. Trim away any ex­cess.

6 Roll out the dif­fer­ent coloured sug­arpaste and cut out stars in dif­fer­ent sizes. Brush water on to the back of them and stick on to the cake to cre­ate your own de­sign.

Cover your cake in a bright shade of sug­arpaste

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