Little Miss turned 2 and this is the cake I made for her birthday lunch on the weekend.
Here's How
2 x quantities of Basic Vanilla Cake
Pink food colouring
2 x quantities Vanilla Butter Icing
White chocolate melts, to decorate
The Cake
Preheat oven to 160°C. Follow the Basic Vanilla Cake recipe (below). Divide the cake mixture evenly between 4 bowls* and mix until well combined. Add no food colouring to the first bowl. Add ¼ tsp pink colouring to the second bowl and mix well until combined. Add ½ tsp pink colouring to the third bowl and mix well until combined. Add ¾ tsp pink colouring to the forth bowl and mix well until combined. Pour each cake mixture into a 22cm round lightly greased cake tin lined with non- stick baking paper and bake each cake for 30-35 minutes or until cooked when tested with a skewer. Cool cakes in their tins for 5 minutes before turning out onto wire racks to cool completely.
*I only had two 22cm tins, so made the cakes two at a time, using 1 quantity of the cake mixture and dividing it in the two tins each time.
To Decorate
Place the deepest pink cake on a cake plate and use a knife to spread with about 3/4 cup of icing (recipe below). Repeat with the remaining cakes, in order of darkest to lightest. Spread the sides and top with the remaining icing, taking care to create a smooth finish. Decorate the base and top edges of the cake with white chocolate dots.
Serves Many
My cake was 16cm tall and the wedge missing from the cake pictured below fed 10 adults and 8 kids a small piece each.
The Recipes
Basic Vanilla Cake
2 ½ cups (375g) plain (all-purpose) flour, sifted
1 ½ tsp baking powder
1 ¾ cups (385g) caster sugar
250g butter, melted
4 eggs
1 ½ cups (375ml) milk
1 tsp vanilla essence
Place the flour, baking powder, sugar, butter, eggs, milk, vanilla in a large bowl and mix until well combined. Pour into a lightly greased tin tined with baking paper, of preferred size.
Vanilla Butter Icing
250g butter, softened
2 cups (320g) icing sugar, sifted
1 tsp vanilla essence
Place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing sugar and vanilla and beat for a further 10-15 minutes or until light and fluffy.
The recipe is from Donna Hay Kid's Magazine, Annual 8, 2011,
with a few of my own touches thrown in.