Cake! (That is all there needs to be said).

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Hello once more, my friends (does that sound a little odd?). Well, hello everyone.
Now, I don't intend my blog to be centred around cooking and food, but, I do enjoy some particular recipes. So, if I ever come across any successful recipes, I shall post them, for you all to see. (Beware, there are probably cats and dogs in the world that have more cooking skills and common sense than I, so I apologise if my cooking tips seem juvenile). But, alas, do not worry, because I completed this particular recipe with a dear friend of mine. (Hello Elisha, if you're reading this, it was wonderful being your glamorous assistant.)

Here is the recipe we used to make a rich, buttery 'rainbow' vanilla cake. Enjoy responsibly.

Ingredients:

  • 250g butter (softened, which basically means melted a little in the microwave)
  • 3 teaspoons pure vanilla extract 
  • 330g caster sugar
  • 3 eggs (We would recommend that you whisk the eggs before adding them to the cake mixture, just to make the cake extra fluffy)
  • 260g self-raising flour
  • 50g plain flour
  • 180ml milk (I don't think it really matters what type of milk you use) 
  • A handful of different types of food colouring
Method:
  1. Preheat oven to moderately slow (160C/140C for fan-forced ovens). Grease a deep 20cm square cake pan (don't fret, it doesn't have to be square), line base and sides of pan with baking paper, bring paper 5cm above the sides of the pan. 
  2. Beat the butter, extract and sugar in a small bowl (don't worry again, the bowl you use can be large), with an electric mixer (or your very own hands, if you have the deep mental and physical strength required) until light and fluffy. Add eggs one at a time, beating until just combined between additions. 
  3. Transfer mixture to larger bowl; fold in combined sifted flours and milk in two batches. Then separate the final product into separate sections. The number of sections depends on the types of food colouring you are planning to use. We separated ours into four sections. Our four colours were: red, orange (mixing red and yellow), green (more pastel and light in colour than a rainbow green, by mixing blue and yellow) and purple (our purple colour wasn't too heavy or dark).
  4. Then we took decent sized scoops (how precise I am being) and added it to the cake tin. The cake should be baked for about 1hour and 10minutes or until the skewer comes out clean when tested. Stand the cake in the pan for 5 minutes before inverting onto a wire rack for cooling.
Here is the recipe for the Oreo frosting. Once again, please don't eat the frosting before you ice the cake with it. 

Ingredients:
  • 8 tbsp butter, room temperature
  • 1/2 tsp butter flavouring or vanilla extract
  • 4 cups powdered sugar (1lb) (you can always add more if you feel like it isn't sweet enough)
  • 1/2 tsp butter flavouring or vanilla extract
  • A packet of Oreos (crushed in a freezer bag with a rolling pin, please feel free to take out any anger on the Oreos, they will forgive you)
Method:
  1. In the bowl of your standing mixer fitted with the paddle attachment (see how sophisticated this recipe is) cream the butter and shortening on medium-high speed until light and fluffy for about 2-3 minutes.
  2. Reduce the mixer speed to low and add the powdered sugar, about 1/2 a cup at a time, until thoroughly mixed. 
  3. Add the vanilla extract and Oreo crumbs. Mix well (like your life depends on it). Then just top your cake with this frosting and see the 'cake receiver's' eyes light up with surprise, astonishment and excitement. 
I hope you will be able to give this recipe a try, I highly recommend it. 
Adios. xxx


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