It's been a while
since I turned on my oven to bake.
(Unless you count
last weekend when I 'baked' then demolished a packet of frozen curly
Which were pretty
awesome, but don't technically fall into the official 'baking' category...)
Yeah... so it's been
But as I prepare to
dust off the cake tins and create a dinosaur birthday cake for
my favourite mini human and (self-appointed) God-Son, I realised I never posted
the recipe for the cake I baked his Mama months ago for her special day.
So (through the magic of the blogesphere) Here's a little
somethin' I prepared earlier....
T H E F U N F
E T T I C A K E
(For one of my
favourite adult humans - xx)
T H E C A K E
1 and 2/3 cup plain flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/4 cup greek yogurt
3/4 cup milk
1 Tablespoon vanilla extract
2/3 cup sprinkles
Preheat oven to 180C degrees. Spray cake tin generously with
nonstick spray. Set aside.
In a medium bowl, mix together flour, baking powder, baking
soda, and salt. Set aside.
In a large microwave-safe bowl, melt butter in the
Whisk in the sugars vigorously getting out any brown sugar
lumps - mixture will be gritty.
Whisk in egg, yogurt, milk, and vanilla extract until
Slowly mix in dry ingredients until no lumps remain.
Batter will be thick. Slowly stir in sprinkles, but do not
overmix because the sprinkles will bleed their colour.
Pour batter into prepared cake tin.
Bake for approx. 35 minutes.
Allow to cool.
T H E I C I N G :
W H I T E C H O C O L A T E B U T T E R C R E A M
300g unsalted butter, softened at room temperature
1 tsp vanilla extract
750g icing sugar
150g white chocolate,
butter, vanilla and icing sugar together in a bowl until light and fluffy.
in the melted chocolate.
Cake stays fresh covered at room temperature or in the
refrigerator for 5 days.
H O T T I P This cake was dense. Best served warm. With icecream. For breakfast. (because why not?!)