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Vanilla and White Chocolate Fun Cake

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Here’s one from the vault – a simple vanilla and white chocolate cake pimped with some hundreds and thousands or sprinkles.

Usually these are just used as decoration on the icing on top of the cake, but I folded a few through the cake batter too – for a bit more fun!

This is a beautiful moist butter cake with a rich vanilla and white chocolate flavour. It is a colourful cake with hundreds and thousands baked into the mixture and sprinkled on top.

Lots of butter cream icing flavoured with vanilla paste makes it really yummy!

Butter Cake

Ingredients

250 gms butter softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self-raising flour

3/4 cup milk

100 gms white chocolate, melted

A handful to taste of hundreds and thousands

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease and line a 22 cm round cake tin.

Beat butter, extract and sugar in a food processor until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in 2 batches.  Stir in melted white chocolate. Gently mix in hundreds and thousands.

Spread mixture into the tin. Bake about 1 hour, or until a skewer inserted into the centre of  cake comes out clean. Stand in cake tin until cake is cool. Turn out onto wire rack.

Butter Icing

3 tbls softened butter

Enough icing sugar to make a butter cream

1 tbs milk

1 tsp vanilla paste

2 tsps hundreds and thousands

Method

Cream butter with icing sugar, adding more icing sugar and the milk to make a smooth paste. Add vanilla paste.

The main thing is to add as much icing sugar sugar as is necessary to reach the required icing consistency that will be thick enough to stay on the cake but not too stiff.

Ice the cake, top and sides, and scatter hundreds and thousands on top of the cake.

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Chocolate Honeycomb Cake

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I made a cake for a colleague’s birthday this week. She likes chocolate, and I like honeycomb, so I created a cake combining the flavours. Chocolate layers, with a meringue and honeycomb buttercream, and lots of chocolate, chocolate Maltesers and honeycomb shards to decorate.

The cake is really easy – a one bowl cake, which I made in the food processor to make it even simpler. The meringue buttercream takes a little time, but is worth the effort. And honeycomb is so quick to make, there’s no excuse to buy it!

Chocolate Cake Ingredients
2 cups sugar
3 cups self raising flour
2 tsps sifted bi-carbonate soda
3/4 cup Dutch cocoa
1/2 tsp vanilla extract
200g softened butter
1 cup natural yoghurt
3 free range  eggs
1 cup hot coffee (instant or brewed)

Method

Preheat the oven to 160 degrees C.  Grease two 20cm round cake tins with butter and line the bases with baking paper. Put all the ingredients in a food processor and blitz until just combined and the mix is smooth. Be careful not to overmix as this will toughen the cake.

Pour the batter into the prepared cake tins and smooth the tops. Bake for 1 hour or until a skewer inserted into the centre of the cakes comes out clean. Keep both cakes in their tins until they are cool. Carefully turn out on to a wire rack.

Meringue Buttercream Ingredients

4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

 

Method

Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated and thick.

Honeycomb Ingredients

80g caster sugar
12.5g honey
31g  glucose
1 tsp bi-carbonate soda

Method
Combine sugar, honey, glucose and 30 mls water in a saucepan.  Cook till pale blonde  – 150 degrees C, using a cooking thermometer.
Remove from the heat, add bi-carbonate soda and beat vigorously for a few seconds.
Pour onto a tray lined with baking paper. When the honeycomb has hardened, break some into chunks and pulverize the rest.

Toppings: honeycomb, 50g dark chocolate and 50g white chocolate, a dozen or so Maltesers.

To assemble: When the cakes are quite cold, ice the bottom layer with half the meringue buttercream. Sprinkle some crushed honeycomb over the buttercream, as little or as much as you please. Place the second cake on top. Ice the top of the cake with the remaining buttercream. Decorate the cake with crushed honeycomb, dark and white chocolate shavings, crushed Maltesers and honeycomb shards.

 

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