Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
Banana & Pecan Cake:
3 cups (750ml) Snowflake Cake Wheat Flour
1 tbsp (15ml) Snowflake Baking Powder
½ tsp (2ml) salt
½ tsp (2ml) bicarbonate of soda
⅔ cup (200ml) oil
1 ½ cups (350ml) brown sugar
3 large eggs
5 ripe bananas
¾ cup (200ml) buttermilk
1 cup (250ml) chopped pecan nuts
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 tsp (10ml) caramel essence
Decoration:
Edible image (logo)
200g black fondant
Method
- Preheat the oven to 180°C.
- Line two 8-inch round pans with baking paper.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, salt, and bicarbonate of soda into a large bowl.
- Mash the bananas in a separate bowl.
- In a mixing bowl, beat the oil and brown sugar until combined. Add the mashed bananas, pecan nuts, and buttermilk, and mix well.
- Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool before icing.
- Beat the softened butter until creamy.
- Gradually add the sifted icing sugar, beating until well combined.
- Mix in the caramel essence and continue to beat for 5 minutes until light and fluffy.
- Level the cooled cakes and sandwich with layers of buttercream.
- Coat the outside of the cake with a layer of buttercream.
- Use a spatula to create the desired design on top of the cake.
- Roll out the black fondant and cut into even strips. Place the strips around the sides of the cake.
- Apply the Vans logo to the front of the cake.
For the Cake:
For the Buttercream Frosting:
For the Filling:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Vanilla Cake:
3 cups (750ml) Snowflake Cake Flour
1 tbsp (15ml) Snowflake Baking Powder
4 large eggs
2 ½ cups (500ml) castor sugar
1 cup + 2 tbsp (250ml) oil
2 tsp (10ml) vanilla essence
½ tsp (2ml) salt
¾ cup (200ml) milk
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 tsp (10ml) caramel essence
For the Decorations:
100g dark chocolate
Black chocolate powder colour
50g black fondant
Edible image – Sneaker
Method
- Preheat the oven to 180°C.
- Grease two 20cm round cake pans.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and salt.
- Beat the eggs and castor sugar for 5 minutes.
- Add the oil and vanilla essence.
- Mix in the sifted dry ingredients alternately with the milk.
- Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
- Beat the softened butter until creamy.
- Gradually add the sifted icing sugar and beat until combined.
- Mix in the caramel essence and continue to beat for 5 minutes until light and fluffy.
- Level and sandwich the cooled cakes with layers of buttercream.
- Coat the outside of the cakes with a layer of buttercream.
- Melt the dark chocolate. Stir in the black chocolate powder colour until the desired black colour is achieved.
- Pour the black chocolate over the sides of the cake to create drips.
- Fill the centre of the cake with the remaining black chocolate.
- Allow to set for a few minutes.
- Roll out the black fondant, cut into an even strip, and place it around the base of the cake. Pipe a shell border around the bottom and top edge of the cake.
For the Vanilla Cake:
For the Buttercream Frosting:
Decorate:
Preparation Time: 15 minutes | Cook Time: 10 minutes
Ingredients
For the Chocolate Cake:
1 cup Snowflake Cake Wheat Flour
1 tbsp Snowflake Baking Powder
1 cup castor sugar
½ cup cocoa powder
½ tsp bicarbonate of soda
½ cup buttermilk
1 egg
⅓ cup oil
½ cup hot water
2 tsp vanilla essence
50g cream cheese
For the Decoration:
1 slab white baking chocolate
Black food colouring
Method
- Preheat oven to 180°C.
- Line a swiss roll tin with baking paper.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, cocoa powder, and bicarbonate of soda.
- In a jug, combine the egg, buttermilk, oil, and vanilla essence.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth. Beat well.
- Pour the batter into the lined tin.
- Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Add the chocolate-flavoured icing mix to the cream cheese and mix well.
- Break up the chocolate cake into small pieces, combine with the icing and with clean hands, roll into balls.
- Insert a stick in the middle and place them in the fridge to harden.
- In batches, melt your chocolate in a bowl over a pot of simmering water or in the microwave then colour to your desired shades with food colouring.
- Dip the cake pops into one colour chocolate for the first coating and let them dry and harden.
- Dip in a second chocolate colour and add your decoration with a piping bag.
- Allow to set in the fridge overnight.
For the Chocolate Cake:
Decorate:
