Saturday, September 11
Earlier this year I was making birthday cakes for a special birthday issue of Kidspot and heard another child in our class had a brother who was celebrating a birthday - so I offered to make the cake and kill two birds with one stone. Everyone is happy.
We didn't attend the party but the child across the road (Stephanie) did. She came home proudly boasting she'd eaten two pieces of the cake at the party. Her mother was shocked. Apparently she never, ever eats cake. Even her own birthday cake. Her parents are both food technologists and then rang the host to find out where they 'bought' the cake. That led her to me.
'What kind of cake do you make?'
'Um, just buttercake, it takes less than 10 minutes to make, why?'
'Because Stephanie's never eaten cake like that, let alone two pieces!'
Guess who's making her next birthday cake? Yes. The thing is - she likes everything I cook - she had some of the banana cake a couple of weeks ago too. As a parent it amuses me - kids just do different things when they're not in your own house don't they?
I will admit though, this isn't the first rave I've had about this cake. My birthday cakes usually get a rave. They're light and fluffy and hold icing very well. The secret is whip very well or even put in the food processor if making double/triple batches. You can use the same recipe for cupcakes as I have done here.
1 x 20cm round cake tin
18 regular sized cupcakes
36 mini cupcakes
185g butter, at room temperature
1 cup caster sugar
1 tsp vanilla extract
3 large eggs
2 cups self raising flour
1/4 cup milk
In mixing bowl, cream butter, sugar and vanilla extract together. Make sure the butter goes a very pale yellow. Add eggs, one at a time, beating well between each addition. Add 1 cup of the flour, then the milk, beat in well.
Add the last cup of flour and beat for about 2-3 minutes. The mixture will be quite thick, don't let this put you off!
Pour into greased tin/cupcake tin and bake for about 45-50 mins for cake, 15-20 mins for cupcakes.
When cooked, cool in tin for 10 minutes, then turn out on rack to completely cool.
They are really nice! Take Stephanie's word for it!
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