I have been making quite a lot of these recently …. they seem to hit the spot with most people. They make a perfect gift when decorated with favourite sweeties and can be made in a variety of sizes for all appetites!
To those of you who say you are unable to bake a cake successfully ….
Invest in two things and I promise you will have brilliant cakes evermore.
That’s it, they are the secret you have been waiting for!
You cannot bake successfully without weighing your ingredients accurately. Baking is a science, you can be creative and intuitive with casseroles, curries, soups, salads et all, but you cannot guess the measurements for a cake. I particularly like my scales to have a flat top so that I can weigh in the bowl that I am mixing in.
And a successful bake depends on the correct oven temperature and you won’t know this without an oven thermometer. It needs to hang in the oven and the cakes must not go in the oven until it has reached the correct temperature and this is very very variable from oven to oven. The internal temperature of the oven is not always what it says on the dial. Mine is taken everywhere I go where I will be cooking, even on holiday!
Do you want to make this?
First, buy a family bag of your chosen sweeties, actually buy 2 because you will eat one of them while you are making the cake.
Or of course, you can make it without the sweeties
So, here we go.
SWEETIE CAKE (a 6 inch cake)
For the chocolate cake -
4 ounces soft butter or stork
4 ounces caster sugar
3 ounces self raising flour
1 ounce cocoa powder
Half a teaspoon baking powder
1 teaspoon vanilla extract
2 medium eggs
1 tablespoon milk
For the buttercream icing -
4 ounces soft butter
8 ounces icing sugar
4 ounces chocolate (plain, milk or white, your preference but it should be nice chocolate)
For the decoration -
A huge bag of sweeties, your choice – maltesers, smarties, m and m’s, buttons
Preheat oven to 160C on your oven thermometer, gas 3.
Grease and base line 2 x 6 inch sandwich tins (see previous recipes for instructions on this), always use baking paper and either oil or butter to wipe round the edges of the tin.
With either a stand mixer, a hand held electric whisk or a wooden spoon and a strong arm, beat the butter until soft and light and creamy. Beat in the caster sugar. (I use my fabulous raspberry pink Kenwood Kmix that I love very much)
One by one, beat in the eggs, and add the milk and vanilla extract.
And then beat until smooth and luscious!
Now sieve the flour, cocoa and baking powder into the bowl and gently mix it into the mixture. Not too hard at this stage or you will end up with tough cakes.
When it’s all amalgamated nicely, share between the two prepared tins and spread gently with a knife to the edges.
Set your timer for 25 minutes.
The cakes should now be beautifully risen and if you touch the top, your fingerprint should bounce straight back up again. Place the tins on a baking tray to cool for 5 minutes before removing them gently from the tins.
Meanwhile ….. it’s time to make the buttercream icing.
Melt the chocolate in a basin resting over a pan of water, on defrost in the microwave or using a chocolate melter (I love mine and use it regularly)
Beat together the soft butter and icing sugar till really creamy and fluffy, a hand whisk is great for this, then stir in the melted chocolate.
And now lovely people, it’s play time!
Spread half the buttercream on top of one of the cakes and place the other cake on top. Now is a good time to put the cake on a plate or cake stand or cake board.
And spread a little more on the top. If you fancy a bit of piping, keep a little buttercream and put it into a piping bag fitted with a star nozzle.
Pipe around the edge or pile the buttercream over the top and then decorate as you wish with your sweeties. Tie some ribbon round for extra special occasions and then celebrate with some edible glitter sprinkled delicately to give a little sparkle!
Or just fill the centre and enjoy the sweeties on the side!
Let me know how you get on …. I would love to see your creative sweetie cakes! It’s time now to enjoy licking all the bowls and spoons, you will adore the buttercream.
Till next week … have a fabby dabby cakey weekend, Daisy Cupcakes x