host a fun kids’ party
Quick and tasty treats hand picked for little fingers
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