Just before I went on holiday my friend and I wanted to make a small afternoon tea for the two of us. Instead of using loads of different ingredients to make all sorts of different cakes we decided to just use one cake mix and were able to make three different types of cake. Now you have three different cakes ready to enjoy with a cup of tea and the next episode of bake off!
Here’s what you need:
For the cake mix:
- 225g self raising flour
- 225g caster sugar
- 225g softened butter or margarine
- 4 large eggs
- 1 tbsp vanilla extract
- Pre-heat the oven to 180C
- In a bowl cream together the butter and caster sugar until pale and fluffy.
- Slowly whisk in the eggs.
- Add in the flour and mix until just combined but do not over beat.
- Grease and line a 12 hole straight sided muffin tin and line a 12 hole cupcake tin with cases.
- Using a tablespoon or ice cream scoop, evenly divide the mixture between the tins.
- Bake for 10-12 minutes depending on your oven. They should be golden brown and springy to touch when baked.
- Leave to cool completely before icing.
For the mini Victoria sponges:
- 200g icing sugar
- 100g unsalted butter
- 2-3 tbsp strawberry jam (or raspberry if you prefer)
- Fresh strawberries (optional)
- While the sponge is still slightly warm cut each cake in half using a bread knife.
- Cream together the butter and sugar until very pale and fluffy.
- Mix the jam in a bowl so it is smooth and easier to spread over the cakes.
- Pipe the butter cream onto one half of each of the cakes.
- On the other half spread about a teaspoon of jam evenly on each.
- Sandwich the two together and pipe a small dot of butter cream on the top of each and top with half a strawberry.
- Finish with a light dusting of icing sugar.
For the chocolate butterfly cakes:
- 75g cocoa powder (not hot chocolate powder)
- 125g icing sugar
- 100g unsalted butter
- Cream together the butter, icing sugar and cocoa powder until smooth and fluffy, and so there are no lumps of cocoa powder.
- Once fully cooled cut a circular well out of the top of each cake with a sharp knife.
- Cut each of the circles of cake from on top in half to make the wings.
- Fill the well in the cake with the chocolate butter icing .
- Arrange the wings on top of the icing and pipe a line of the icing to make the butterfly’s body.
For the water iced fairy cakes:
- 100g icing sugar
- 2-4 tsp water
- sprinkles or any decoration you would like (jelly tots work well!)
- Make the water icing adding a little water at a time because you want the icing to be quite thick.
- Spoon the icing over the cakes and top with the sprinkles or whatever you’re using for decoration.
The last one is really simple, and I know you don’t really need instructions on how to make water icing!