For a long time I've wanted to make all the cakes in the Women's Weekly Children's Birthday Cake Book. Which is a bit silly because I really don't even eat cake. We had this book as kids and had a few of the cakes from it. But we were only ever allowed to have cakes that required one packet of butter cake mix. I guess Mum didn't want to get stuck with lots of leftovers.
Anyways. Back in September I had a go at making the first cake in the book. This was actually the second attempt at making a butter cake - the first one was very very over done. I have to remember we have a very hot oven.
Butter Cake
125g butter (room temperature)
1/2 tsp vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk
Beat butter with vanilla until light and creamy.
Add sugar and beat until light and fluffy
Add eggs one at a time, beating well after each addition.
Stir in half the sifted flour and half the milk, stir until combined.
Add remaining milk and flour, stir in lightly, then beat lightly until mixture is smooth.
(honestly you could probably mix in all the flour and milk together).
Spread into a greased tin and bake as directed for your tin size.
I think this was everything all beaten up
Then into a baking tin. I have a "deep 8 inch" tin, which it says to bake for 50 minutes. Yeah nah. Much closer to 35 minutes. And I used my regular way of using the oven - fan forced with the rear element only.
It will make a big dome
Yeah whoops. Might need to cut the top off!
The finished cake before cutting the top off.
Vienna Cream
125g butter (room temperature)
1 1/2 cups icing sugar (sifted)
2 tbsp milk (room temperature)
Beat butter until it is as white as possible.
Gradually add about half the icing sugar, beating constantly.
Add milk in gradually then gradually beat in the remaining icing sugar.
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