A simple vanilla cake shape dipped in runny icing and covered in a light dusting of sprinkles. This bite sized sweet bake is the perfect treat for someone special. It’s super simple to make, can be completely customised and tastes delicious!
The basis of this cake is a simple vanilla cake. To make this, you can use the all-in-one method in which all of the cake ingredients are added to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs, milk and vanilla essence. Mix everything together until completely combined. With vanilla I always recommended using a vanilla paste over a runny extract. This is because I’ve found a more ‘natural’ flavour and creates a better over all flavour compared to a cheaper runny vanilla essence.
Vanilla
This is where the baking is a little bit different. Pour the batter into a pre prepared square tin. This will give you a bigger, flatter sheet of cake, which is exactly what we want. Once the cake is baked, cooled and turned out onto a flat surface, you can start to make the shapes. I chose to use heart and flower, but you can use any shape of choice. Using a cookie cutter, cut out as many shapes as you can from your sheet cake. I had a little bit extra so made some small little circles using a different cookie cutter. If you have any extra cake, set this aside (or eat it!) as you won’t be needing this anymore.
Next, make the icing. This is a really simple icing and only requires two ingredients, icing sugar and water! Simply add the icing sugar to a bowl or cup and add a tiny bit of water at a time, stirring and adding any extra water that you need. Remember to go slow here. You want the mixture to be runny but still slightly thick so that you have a nice thick layer on top of the cake. If you accidentally add too much water, you can thicken it up by adding a little bit more icing sugar. Keep going until you have a consistency that you’re happy with. If using, here is where you add the food colouring. Again, just a little at a time and give it a good stir. Adding any more until you have a colour that you are happy with.
Vanilla
Now is time to pour the icing over the cakes. Add a nice thick layer of icing on top of the cakes, and allow it to drip down the sides of the cake. If you would like it to be be covered on the side, you can also use a butter knife to help cover the sides of the cakes. Whilst the icing is still wet, add sprinkles (if using), and allow the icing to dry.
Although it may seem complicated, this is really such a simple and pretty recipe. I love how customisable it is. You can change the shapes, icing colour and sprinkles. It’s quick, easy, pretty and super delicious!
Once the icing is dry, the cakes are ready to eat! Any leftovers can be stored in an airtight container in a cool, dry place for 2-3 days.
Ingredients
- CAKE:
- 115 g / 4 oz Self Raising Flour
- 115 g / 4 oz Margarine (I always use Stork), plus extra for greasing
- 85 g / 3 oz Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 1/2 Teaspoon Vanilla Bean Paste
- Cookie Cutter Shapes
- ICING:
- 175 g / 6 oz Icing Sugar
- ~3 teaspoons Water
- Food Colouring - Optional
- Sprinkles, for decorating - Optional
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease a square cake tin with some extra margarine and set aside
- Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the vanilla paste and spoon in the mixture into your prepared tin.
- Cook for 25 to 30 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack and allow it to cool completely.
- Once the cake is completely cooled, lay it onto a flat surface. Using your cookie cutters, start to cut shapes out of your cake, as close together as possible to use up as much mixture as possible. You can change shapes, or use smaller ones to try and use as much cake up as possible. Any leftover cakes can be set aside and discarded (or eaten!).
- Now start to make the icing. Do this by adding the icing sugar to a bowl. Add the water a tiny bit of water at a time, stirring and adding any extra water that you need. Remember to go slow here. You want the mixture to be runny but still slightly thick so that you have a nice thick layer on top of the cake. If you accidentally add too much water, you can thicken it up by adding a little bit more icing sugar.
- Keep going until you have a consistency that you're happy with. If using, here is where you add the food colouring. Again, just a little at a time and give it a good stir. Adding any more until you have a colour that you are happy with.
- Add a nice thick layer of icing on top of the cakes, and allow it to drip down the sides of the cake. If you would like it to be be covered on the side, you can also use a butter knife to help cover the sides of the cakes. Whilst the icing is still wet, add sprinkles (if using), and allow the icing to dry.
- Store any leftovers in an airtight container, and keep in a cool, dry place for up to 4 days.
Notes
Store any leftovers in an airtight container, and keep in a cool, dry place for up to 4 days.
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