Sweetie cake

Sweetie cake

Decorate with sweets of your choice.

By , 21 September 2015

(1 vote)

Sweetie cake

  • 2 Hours

  • Serves: 24

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Nutritional Info
Each 93g serving contains

  • Energy

    1612KJ

    385KCAL

    19%

  • Fat

    21.2g

    high

    30%

  • Saturates

    12.6g

    high

    63%

  • Sugars

    33.4g

    high

    37%

  • Salt

    0.4g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1733kJ/414kcal.
Ingredients
  • 525g unsalted butter, soft, plus extra for greasing
  • 350g self raising flour
  • 3 level tsp baking powder
  • 350g caster sugar
  • 6 large free-range eggs
  • 350g icing sugar, sifted
  • 1/4 tsp Asda Extra Special Vanilla Extract
  • 2-3 tbsp milk
  • 6 tbsp Asda Raspberry Jam
  • Selection of sweets, to decorate
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 3 x 20cm shallow round cake tins and line the bases with baking paper. Beat 350g butter in a large bowl until softened.

  • Sift in the flour and baking powder, then add the caster sugar and eggs. Beat until creamy and evenly mixed.

  • Put in the tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Turn out onto wire racks to cool.

  • Put the remaining 175g butter in a bowl and stir in the icing sugar and vanilla until roughly mixed. Add the milk and beat with an electric mixer until light and creamy.

  • Sandwich the cakes with buttercream and jam and then spread the rest of the buttercream over the top and sides. Decorate with sweets.