Birthday Cake Platter
2 h. 15 min.
- For the cupcakes
- 1 cup butter
- 1 cup caster sugar
- 4 eggs (beaten)
- 2 cups self-rising flour
- 1 tsp vanilla extract
- For the icing
- 4 cups powdered sugar
- 2 tsps vanilla extract
- 3 Tbsps hot water
- Food coloring (yellow, blue, lilac, green, pink)
- To decorate
- colored Sugar candy
- small Candle
How healthy are the main ingredients?egg
Free from nuts.
For the large cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" round cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
Spoon into the tin and bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the cupcakes: reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin and a 12 hole mini muffin tin.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
Sift in the flour and fold in gently with the vanilla, until just combined.
Spoon into the paper cases and bake the mini cakes for 10-15 minutes and the larger cakes for 20-25 minutes until golden and springy to the touch. Cool for 5 minutes in the tin, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually stir in the vanilla and water until smooth and thick.
Divide the mixture into smaller bowls and add a few drops of colouring to each bowl.
Spread the icing on the all the cakes, covering the sides and top of the larger cake. Attach the sweets to the smaller cakes and decorate with candles. Place the smaller cakes on the large cake and leave to set the icing.