This week, we were sent a gorgeous box of goodies to help us with our baking from the women's lifestyle magazine Good to Know. Good to Know have created a really interesting guide to bake sales – from planning the event to making a show-stopper of a cake which includes top tips from Great British Bake Off legends Paul Hollywood and Mary Berry.
|Lots of lovely baking goodies|
|I'm ready to bake mummy|
We had a lovely afternoon making the cakes and then I showed A how to make butter cream and we iced them and decorated them. They didn't turn out too bad either and tasted lovely. Although I did ask A whether she had enjoyed making them, her reply was that she had really enjoyed licking the bowl!
While I'm here, I thought that I would share our very simple recipe as it never fails and apart from the weighing, A can now do this recipe without me telling her what to do.
175g caster sugar
175g self raising flour
1 teaspoon vanilla essence
Preheat oven to 180 c and place the cake cases into your cake tin.
In a large bowl, beat the sugar into the butter until it is soft and creamy.
In a separate bowl whisk the eggs.
Add the vanilla essence.
Add the flour and eggs to the mixture in small amounts and mix in well until all of the ingredients are mixed together and make a thick creamy batter.
Spoon the mixture into the cake cases so that they are at least two thirds full. Place in the middle of a hot oven and cook for 10 - 12 minutes or until they are risen, golden brown and firm to touch.
Leave to cool and decorate.
We decorated ours with butter cream which we made using 150g softened butter and 250g sieved icing sugar, which we beat until combined well and then piped onto the cakes and added the sugar decorations.
We were sent a box of baking equipment by Good to Know for this blog post. All opinions and images are my own.