Chocolate mikado cake

Ingredients:

115g unsalted softened butter

115g caster sugar

2 eggs

 115g plain flour

1tsp baking powder 

60g cocoa powder

4 packs mikado( chocolate fingers)

250g strawberry's 

130g raspberries

Icing:

70g butter

150g icing sugar

40g cocoa powder

Method:

preheat the oven to 180 degrease.

Grease a cake tine and line with baking paper.

Then put the butter and sugar in a bowl and beat with a wooden spoon until light and fluffy.

Then add the eggs one at a time beating them after each one.(may curdle)

Next add the plain flour and fold in with a metal spoon.

Add the cocoa powder

when you have done that put the mixture in the prepared cake tin.

Put the cake tin in the oven for 30-45mins( may take longer or shorter)

Once finished and spongy on the top let it cool.

Now make the icing.

Put the butter and icing sugar in a bowl and beat.

It will be finished when all the icing sugar has been mixed in.

Once done that add the cocoa powder.

When the cake has cooled take out of the tin and put on a plate.

Spread the icing on the cooked cake.

Then get the mikados and make a circle in the middle and stick them in but not to fare.

Next chop the strawberries in half and stick the on the outside of the mikados.

make sure the middle is filled with raspberries, so put the raspberries in a handful at a time.

don't add to the top of the mikados.

If the mikados fall down during the making of the cake just put them back in and hopefully they shall stay there

Once you've done this enjoy

( just put the knife in between the mikados to cut the cake.)

Vanilla Butterfly Cakes

Ingredients:

115g unsalted butter 

120g caster sugar

2 eggs already beaten

120g self-raising flour

half tsp baking powder

1 tsp vanilla extract (essence)

icing:

75g butter

175g icing sugar

few drops vanilla extract

Method:

1. Preheat the oven to 180. Line a 12 hole muffin tin with cupcake cases.

2. Put the butter and the sugar in a large bowl and beat with a wooden spoon until light and fluffy.

3. Add the eggs gradually, beating well after each batch. Sift the flour and baking powder and gently fold into the mixture.

 Stir in the vanilla extract. Spoon the mixture into the paper cases equally.

4. Bake in the oven for 12-15 mins until springy to touch. Transfer onto a wire rack and leave to cool.

5. when completly cool make the icing. beat the bitter in a bowl until soft. Stir in the icing sugar and vanilla extract.

6. Cut of the tops of the cakes and spoon a blob onto the cake in the middle. Then cut the top into 4 peices and stick 2 in each side.

optional; sift some icing sugar over the top of the cakes for a bit of deceration.

Great for tea partys or just for snacks.

I, ella recomend this for anyone and anything.

Giant chocolate cupcake

ingredients:

380g butter softened

380g caster sugar

310g self raising

70g cocoa powder

6 eggs

Icing:

200g butter

300g icing sugar ( add more if necessary)

few drops of vanilla essence

topping:

2 flakes

Equipment:

giant cupcake tin

mixing bowl

wooden spoon
spatular

First put the oven on to 180 degrease. Remember to grease the tin really well. Then beat the caster sugar and butter together with a wooden spoon until light and fluffy.

then add the eggs one at a time. ( may curdle) Next fold in the self raising flour in 4 batches with a spatular.

Add the cocoa powder.

put the mixture in the prepared cake tin. Then put in the preheated oven for 40-45 minutes( could take longer or shorter)

before taking it out of the oven make sure the middle isn't gooey, if it is keep it in the oven for about ten more minutes. 

let the cake cool before putting on the icing

Mix the icing sugar and butter together in a big bowl. if it isn't smooth enough add some milk.

Then add the vanilla essence to the icing.

spread over the cake when cool and spread in between the top half and the bottom half.

Immediately after you've spread the icing sprinkle the flake over the cake.

Then enjoy the meal.