Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake:
6⅔ cups (1650ml) Snowflake Cake Wheat Flour
3 tbsp (45ml) Snowflake Baking Powder
1⅔ cups (375g) butter (softened)
2⅔ cups (700ml) castor sugar
1 tbsp (15ml) vanilla essence
½ tsp salt
1⅔ cups (450ml) milk
8 eggs
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 Tbsp (30ml) milk
1 tsp (5ml) grated lemon zest
1 tsp (5ml) lemon juice
Props and racing car toys, coloured fondant icing, strawberries and blueberries.
Method
- Preheat the oven to 180°C.
- Grease and line three 20cm round cake pans with baking paper.
- Beat the butter and castor sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla essence.
- Sift together the Snowflake Cake Wheat Flour, salt, and Snowflake Baking Powder.
- Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter evenly into the prepared pans.
- Bake at 180°C for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Beat softened butter/baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Combine icing mix with butter/baking margarine and beat on a slow speed until it resembles breadcrumbs.
- Add the vanilla and milk and mix for about 2 minutes on high speed until creamy.
- Level and sandwich the cooled cakes with a layer of butter icing.
- Ice the outside of the cake with butter icing.
- Roll out the red, white, and black fondant.
- Cut the fondant into squares and arrange them around the base of the cake to create a chequered pattern. Cut other shapes like numbers and stripes to decorate.
- Top the cake with the racing car.
- Finish with strawberries and blueberries.
For the Cake:
For Buttercream Frosting:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake:
3 ⅓ cups (750ml) Snowflake Cake Wheat Flour
2 tsp (10ml) Snowflake Baking Powder
1 tsp (5ml) bicarbonate of soda
¼ cup + 1 tbsp (50ml) cocoa powder
3 ⅓ cups (750ml) castor sugar
1 ½ cups (375ml) oil
3 eggs
1½ cups (375ml) buttermilk
1½ tbsp (20ml) red food colour
½ cup + 2 tbsp (125ml) water
2 tsp (10ml) instant coffee
2 tsp (10ml) vinegar
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
1 tsp (5ml) grated lemon zest
1 tsp (5ml) lemon juice
Props flags and racing car toys, coloured fondant icing, strawberries and blueberries.
Method
- Preheat the oven to 180°C.
- Line two 20cm round pans with baking paper.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, bicarbonate of soda, cocoa powder, and castor sugar.
- In a jug, combine the oil, eggs, buttermilk, red food colour, water, instant coffee, and vinegar.
- Gradually add the wet ingredients to the sifted dry ingredients, mixing until just combined and smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.
- Beat the softened butter or baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Combine icing mix with butter/baking margarine and beat on a slow speed until it resembles breadcrumbs.
- Add the vanilla and milk and mix for about 2 minutes on high speed until creamy.
- Level and sandwich the cooled cakes with a layer of butter icing.
- Ice the outside of the cake with butter icing.
- Roll out the red, white, and black fondant.
- Cut the fondant into squares and arrange them around the base of the cake to create a chequered pattern. Cut other shapes like badges, flags and numbers to decorate.
- Top the cake with the racing car!
For the Vanilla Cake:
For the Buttercream Frosting:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 10 Cupcakes
Ingredients
For the Cupcakes:
2 cups Snowflake Self-Raising Flour
2 tsp Snowflake Baking Powder
4 eggs
2½ cups castor sugar
1 cup oil
1 cup orange juice
Zest of 1 orange
For the Buttercream Frosting:
1 cup (250g) butter
8 cups (1kg) icing sugar
2 tbsp (30ml) milk
2 tsp (10ml) caramel essence
Food colouring of your choice
Disco props such as edible wheels, badges, cherries and berries.
Method
- Preheat oven to 180°C.
- Line a muffin tray with cupcake cases.
- Beat the eggs and castor sugar together until well combined.
- Add the oil, orange juice, and orange zest, and mix well.
- Sift together the Snowflake Self-Raising Flour and Snowflake Baking Powder, then fold into the wet ingredients until just combined.
- Spoon the batter into the cupcake cases, filling each about two-thirds full.
- Bake in the preheated oven for 15 minutes, or until a skewer inserted into the centre comes out clean.
- Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy. Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
- Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into batches and create your favourite colours with the food colouring.
- Then pipe swirls onto your cupcakes.
- Decorate with racing car props, candy and fruit and zoom off for a magical party!
For the Cupcakes:
For the Buttercream Frosting:
