Thursday, February 12, 2009

Experimental Cake Making

So I've been fiddling with that white cake recipe I posted last month, and come up with a sweet, dense variation that is a little moister than the original recipe. I didn't get a picture of the finished product (with peppermint buttercream icing) because we ate it ALL before I had a chance. It was that good.


* 1 cup white sugar
* 125g butter
* 2 eggs
* 2 teaspoons vanilla essence
* 1 1/4 cups plain flour
* 1 3/4 teaspoons baking powder
* 1/2 cup cocoa powder
* dash of milk
* 1/3 cup coca cola or cola drink

what to do
The order seems to make a difference to the final texture and taste of the cake.

* Preheat oven to 180C.
* Cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. essence. You could substitute this for peppermint essence if you like.
* Combine flour, cocoa and baking powder, add to the creamed mixture and mix well.
* Stir in the milk and then cola, a dribble at a time, until mixture is smooth. Pour or spoon into a prepared pan.
* Bake for 35 minutes or so.

Peppermint Buttercream Icing
This is adapted from the Buttercream Icing recipe in Jane Price's the home guide to cake decorating.

*125g of softened butter, margarine or (in my case) soy-based margarine substitute
*Approx 1 1/2 cups of icing sugar, sifted
*1 teaspoon of peppermint essence
*food colouring

what to do
*Use an electric mixer to beat the butter until it is light and fluffy.
*Slowly add the icing sugar, beating all the while, until it tastes 'right' (ie, like icing, not soy-based margarine substitute)
* add peppermint essence, beat well.
*add food colouring, beat again.
*Smush on cake. I used a spoon and then a butter knife but it's up to you. Really.


1 comment:

  1. Hey, thank you so much for that super simple recipe for a fluffy and tasty cake !
    I added cinnamon to mine and covered it with almond paste (er, marzipan?) and, tada, birthday cake for little guy :))