Friday, 24 February 2012

Record cake

Ingredients:

200g butter
200g caster sugar
200g self raising flour
4 eggs
Tsp baking powder

For the icing:
1.5 packs ready to roll black icing
280g icing sugar
140g butter

Method:
Grease and line 2 cake tins, put oven on to 180.

Beat the sugar and butter together till light and fluffy.

Add the eggs 1 at a time, with a little sieved flour with each.

When the eggs are all added fold in the remaining flour and the baking powder.

Scoop into cake tins and bake for 25 mins.

Take the cakes out and leave to cool.

When fully cooled start the decorating.

Make the butter cream and use three quarters of it to ice the bottom layer of the cake ready for sandwiching.
Using a small round cutter cut a hole in the centre of the top layer cake.

Sandwich the cakes together and fill the round hole almost to the top with buttercream.

Roll out the icing- I had to use quite a bit of icing sugar to avoid it sticking to the work top.

Check it fits the cake then use your cutter again to cut out the section.

Warm some apricot jam so it's runny and sticky. Paint the jam all over the cake then stick the rolled out icing on.

Press it down firmly and trim off any excess icing.

Fill any remaining gap in the round cut out with the buttercream and smooth off.

I cut out a music note and stuck that onto the white section- I thought about trying to add 'the Beatles' but that's a bit too fancy for my skill level!