Easy Bake Butter Cake Ingredients:
115g Winter Tarn unsalted butter, (room temp)
150g granulated sugar
200g plain flour
180ml whole milk
2 tsps. vanilla essence
3 medium eggs, (room temp)
3 tsps. baking powder
¼ tsp salt
Method:
Preheat your oven to 180°C
Grease and line an 20cm round loose base cake tin with baking parchment.
Add the butter, sugar and vanilla essence to a large mixing bowl and blend together with an electric mixer until pale and creamy. Add the eggs, one at a time, and combine.
In a separate bowl, add the plain flour, baking powder and salt and mix through. Then add half of the flour mixture to the first bowl, along with all of the milk and slowly combine. Add the remaining flour mixture and combine until the cake mix is smooth and creamy.
Pour cake mix into your pre-prepared cake tin and bake in the oven for approximately 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, turn out and allow to cool on a wire rack until you are ready to decorate.
Easy Buttercream Ingredients:
110g Winter Tarn unsalted butter, (room temp)
150g grated dark chocolate
250g sifted icing sugar
1 tsp. vanilla essence
1 tbsp. whole milk
2 drops edible pink food dye (or whichever colour you fancy)
Method:
To make the buttercream add butter to a large mixing bowl and beat with an electric mixer until it is smooth and creamy, add the vanilla essence, food colouring, sugar and the milk and continue to mix together until you achieve a smooth consistency. Once the cake has cooled spread the butter cream evenly over the surface and sprinkle liberally with the grated chocolate.