Maddie's World...

Hey guys,

This is the point where I apologise for the late post and beg for your forgiveness, I had my History exam this morning and I realised on Firday that it might be a good idea to revise for it and so this post got pushed to the bottom of the pile :( Sorry!

So I guess it's time to make a cake!

First we need a cake, I needed a brick shape so I decided to use a 2lb loaf tin as this was already rectangle and gave a good size for the number of people I wanted it to serve. If you want the cake to have more height you could bake two cakes and stack them however I think that one was enough.

For the cake you will need:

Ingredients:

175g Caster Sugar

175g Butter

175g Self Raising Flour, sieved

3 medium eggs, beaten

500g Ready to Roll Icing (I chose red)

Jam (no lumps)

Equipment:

Scales

2lb Cake Tin

Greaseproof Paper

Bowl or Large Jug (for mixing in)

Rolling Pin

Electric Wisk

Cooling Wrack

Milk Bottle Top or Small Circle Cookie Cutter

Knife

Cake

1. Pre-Heat Oven to Gas Mark 4/180 or 150 if you have a fan oven.

2. Grease the tin.

3. Put all the in ingredients into your bowl and mix together on a medium speed. The cake should have a thick consistensy which will fall off of a spoon if you scoop some up.

4. Pour this into the tin and cook for 25 - 30 minutes (mine took longer)

5. Check if the cake is cooked by putting a knife or skewer into the center of the cake, if it comes out clean your cake is cooked.

6. Leave to cool on a wire cooling rack.

Decoration

7. Once the cake is completely cool, heat a small amount of jam (4 teaspoons?) in a double boiler or bowl and hot water trick.

8. Roll out your icing evenly so that it is just a little bigger than your cakes surface area. Use icing sugar to stop it sticking to the rolling pin and work surface

9. Once you think it is the right size, spread the warm jam over the cake making sure to cover all of the sides, corners and edges.

10.Now for the tricky bit, you might need a bit of help from someone. Lift the icing over a rolling pin so that the side with icing sugar on is on the bottom, move your cake under the icing and then lay the icing down on top of it.

11. Smooth the icing down pushing very gently so that the jam and icing bond, the corners may cause you a bit of trouble but just fiddle until you are happy with how they look. Try not to pull too hard or the icing will rip.

12. Once you are happy with that roll out some more icing but much thicker this time.

13. Now place your milk top on the thick icing and gently draw around it with the tip of your knife.

14. Remove the top and cut the circle out properly, do this 6 times.

15. I then made up a very small amount of normal icing and used it as a sort of clue to make sure the circles wouldn't slide off of the cake.