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I Love This and That: Easter {Vanilla and Marshmallow} cake

Saturday, March 16, 2013

Easter {Vanilla and Marshmallow} cake

This is such a beautiful cake, one that deserves a photo taken of it :-) it looks very impressive {and it's not that difficult}

What you need:
2 basic vanilla cakes
butter icing
400g marshmallows {10 for the middle of the cake}
1 packed of speckled eggs
1 Tablespoon butter

Place the one layer of vanilla cake on the cake stand, and spread half of the icing on the cake.  Cut the marshmallows in half and spread it on the cake.  Cover the bottom of the other vanilla cake with the res of the butter icing.  Then place it on top of the marshmallows.  

Melt the butter in a saucepan.  Place the rest of the marshmallows in the pan and stir until melted.  When all the marshmallows have melted completely, pour it over the cake.

Place the speckled eggs on top of the cake.

This is a beautiful cake, but difficult to cut.  So make sure you have a sharp knife to cut it with.  Kids also love it they can pull everything apart.

If you don’t have a recipe for a basic vanilla cake or butter icing here is some out of the “You, Let’s cook book” a very easy cake recipe and only need one mixing bowl :-)

Basic white cake
150 g soft margarine
3 extra-large eggs
200 ml milk
5 ml (1t) vanilla essence
500ml (2c) cake flour
12 ml (2.5t) baking powder
pinch of salt
250 ml (1c) caster sugar

Preheat the oven to 180C
Grease two 20cm loose-based cake tins with butter, margarine or nonstick spray.
Line the base with baking paper.
Place the margarine, eggs, milk and Vanilla essence in a large mixing bowl and beat well.

Sift the Flour, baking powder, salt, and caster sugar over the margarine mixture in the bowl.  Beat with an electric beater for 1min or until well blended.

Divide the batter between the 2 cake tins, making a slight well in the centre of each.  Bake in the preheated oven for about 30 min or until a testing skewer comes out clean when inserted into the centre of the cakes.  Turn out onto a wire rack and leave to cool completely.  {makes 2 layers}

Butter icing
150g soft butter
900ml icing sugar
5ml (1t) vanilla essence

Beat the butter until creamy.  Sift in the icing sugar by the spoonful while beating continuously.  Add the vanilla essence and beat until creamy.


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