So on the weekend, Sophie and I whipped up a delicious Sprinkle Cake. I whacked a pic of it up on the K&Co. Facebook page and one of our lovely likers asked for a blog post with the recipe. So Beth, this one's for you.
2 1/4 cups self raising flour
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cups milk
1 tablespoon vanilla
3/4 cup sprinkles.
Preheat your oven to around 200 degrees
Grease the bottom and sides of a round cake tin.
Line the bottom of the tin with baking paper.
Throw everything, except the sprinkles, into a bowl
and mix on high speed for about 3 minutes.
Add your sprinkles and gently fold them into the mixture.
Don't go too hard with the mixing, or the sprinkle colours will run.
Pour your batter in the tin and bake for around 35 minutes.
Once it's cooled completely, ice with Cloud Icing.
1 cup caster sugar
1/3 cup water
2 egg whites
Now I'm not going to lie, this looks and sounds like a right pain in the butt to make,
but honestly, it's very easy and totally worth the effort. Promise.
Ok, so combine your sugar and water in a small saucepan.
Stir over a medium heat, without boiling, until the sugar is dissolved.
Turn up the heat a bit and bring the mixture to the boil.
Boil, uncovered without stirring, for about 5 minutes.
If you have one of those fancy pants thermometer thingys,
the syrup is done when it reaches 116 deg Celsuis.
If, like me, you just rely on instinct when in the kitchen,
the syrup is done when it's thick but not coloured.
Remove from heat and allow the bubbles to subside.
Beat your egg whites in a bowl with an electric mixer
(or Kitchen Aid if you're a little bit up yourself, like I am.)
Beat until soft peaks form.
While the mixer is operating, add the hot syrup in a thin stream
and beat on high speed for about 10 minutes.
The mixture will triple in size and become very thick.
Add food colouring of your choice and ice the cake with it.
How good does that look?!
How about you?
Do you have a recipe to share?
Feel free to add a link below!