Darling JW turned 4 last week and we had a dinner with Oma to celebrate on the day and a big party on Sunday afternoon. Cake with Oma was a chocolate layer cake with strawberry jam, whipped cream and blueberries. Naturally we served this with vanilla ice-cream and shaved chocolate.
JW is still crushing on orange so we did red, orange, yellow and pink layers glued together with jam. At the last minute I realised that I am all out of pink food colouring (how did that happen?) so the pink layer is more modest than we'd intended. I doubled mum's cupcake batter recipe to make enough batter for 4 layers. Easy and delicious!
Breathe in, breathe out. Heart full.
***********************Robin's Chocolate Cake
1 cup self-raising flour
1 cup sugar
1/2 cup of milk
3 tablespoons melted butter
2 heaped tablespoons of good quality cocoa
Put all ingredients together and beat for 3 minutes.
Bake at 180C for 45mins of until a wooden skewer inserted in the centre comes out clean.
This is enough mixture for 1 loaf tin or 2 20cm round tins.
2 cups self-raising flour
3/4 cup sugar
1/2 cup margarine or butter
1/2 cup of milk
1 tsp vanilla
Combine all ingredients and beat for 3 minutes.
Bake at 180C for 15-20mins.
Makes 20 cupcakes.
Italian Meringue Frosting
5 egg whites
1/4 tsp cream of tartar
1 cup of sugar
1/3 cup of water
Whip the eggs whites and cream of tartar together until stiff beaks form.
Combine the sugar and water in a small saucepan and bring to the boil.
Bring the sugar syrup to 245F and then remove from the heat.
Slowly combine the sugar syrup into the egg whites and then beat (moderately fast) for 5 minutes until the mixture has cooled and is glossy.
Use straight away.