Vanilla Sponge Cake with Chocolate Buttercream & Glacé Cherries

MY SIMPLE SPONGE CAKE...
















 How to make a Chocolate Buttercream Icing

 

 

Ingredients

 

 

1 cup (227g) butter

3 cup (375g) icing sugar

2 tsp vanilla extract

1 tbsp cocoa powder (keep adding until desired colour)

4 tbsp milk

 

 

 

Method

 

1. Whisk the butter with an electric whisk until creamy

 

2. Mix in 1½ cup (188g) of the sugar and 2tbsp milk and whisk on low speed

    until it has all blended in (approx. 1-2 minutes)

 

3. Gradually add in the rest of the sugar, milk, cocoa powder, and vanilla

    essence and continue whisking

 

4. When the buttercream is light and fluffy taste and add more cocoa powder

    according to your preference of colour and taste

 

5. Once you have done keep refrigerated until your cake is cool

 

6. When your cake is cooled down and you are ready to decorate your cake

    bring out and put on the side to bring to room temperature

 

7. Enjoy decorating!



Pound Cake

BASIC POUND CAKE

Ingredients


1lb (16 oz) self raising flour
1lb (16 oz)  sugar
1lb (8 large eggs) eggs
1lb (16 oz) butter
1 teaspoon vanilla extract (optional)


Time - 30 minutes - 1 hour
Serves: 8


Method

1. Preheat the oven to 180C/ Gas Mark 4.

2. Measure all the butter into a large bowl and mix until light.

3. Add the sugar to the butter and beat it until fluffy.

4. Break the eggs into a small bowl, lightly whisk and then add to the mixture.

5. Add the vanilla extract, mix well, and the place into the oven for 30 minutes.

6. When baked, take out and place on a wire rack to cool down.

7. Enjoy ( ;