I was trying to take this very arty photo of Malie's second birthday cake...but somebody just wouldn't get out of frame!
How To note: I just used a scrap of white grosgrain ribbon (which happened to be the perfect height) and then a stand of embroidery thread to wrap around the base of the cake. Works a treat I think...
Mini vanilla cake with butter icing and shredded coconut
Makes 2 10cm diameter cakes
Heat oven to 140 degrees celcius. Do not use fan forced.
Grease 2 x 10cm diameter spring-form mini cake tins
1 cup self-raising flour
1/3 cup plain flour
2/3 cup caster sugar
100g chopped butter at room temperature
2 eggs at room temperature
1 tsp vanilla essence
Place all ingredients into a mixer and mix until combined and smooth (about a minute).
Spoon mixture into cake tins. Cook in oven for about 40 minutes. Take out of oven and allow to cool.
I used about 50 grams of icing and 1/2 cup icing sugar, adding a little sugar at a time while creaming with a fork to make sure mixture was smooth. I also added about 1/2 tsp of vanilla essence (and lemon zest would have been good too, especially with the coconut!). Once icing is at desired consistency use the back of a spoon to spread thickly on top of cakes. I then sprinkled shredded coconut over the top while the icing was still sticky to help the coconut adhere.
Seriously easy - and pretty damn tasty!