Recipe 30: Dotty ‘1 2 3 and it’s done’ bug cake

By admin
16 September 2011

CAKE

375 ml (1½ c) caster sugar

375 g Stork Bake

7 eggs

750 ml (3 c) self-raising flour, sifted

15 ml (1 T) baking powder

2 ml (½ t) salt

60 ml (¼ c) milk

10 ml (2 t) vanilla essence

ICING

125 g Stork Spread, softened

750 ml (3 c) icing sugar, sifted

15-30 ml (1-2 T) water, milk

or lemon juice

food colouring of your choice brightly coloured sweets and pipe cleaners to decorate

CAKE

Preheat the oven to 180 °C and grease two round 22 cm cake tins. Line with greaseproof paper and grease again. Put all the ingredients, in the order they’re listed, in a large mixing bowl. Beat for about 3 minutes until you have a smooth batter. Spoon into the prepared tins and smooth the tops. Bake for 30-40 minutes until done (a skewer inserted in the middle should come out clean). Cool in the tins for 10 minutes then turn out on a wire rack to cool completely.

ICING

Beat the Stork Spread until fluffy and add the icing sugar. Beat well until mixed, adding a little liquid until the icing is spreadable. Put one cake on a plate. Colour some of the icing a bright shade and cover the cake or pipe stripes in alternating colours. Cut the other cake in half and cover with a different colour icing. Arrange the halves on the first cake to make the bug’s wings. Decorate the wings with sweets and use bright sweets for the eyes and mouth. Use pipe cleaners as feelers.

Makes 1 large cake.

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