Search

Spooky School sprinkle cake

A Halloween mix up to the classic school sprinkle cake!





Ingredients


Sponge Cake:
  • 200g self-raising

  • 200g caster sugar

  • 200g butter (plus extra for tin)

  • 2 teaspoons of vanilla extract

  • 2 eggs

Icing:
  • 200g caster sugar

  • Coloured Sprinkles

  • Any extras you like - we used little halloween bits this time round


recipe



STEP 1

Heat the oven to 180 degrees (160 fan). Butter a cake tin and then line with parchment paper. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy.



STEP 2

Add the eggs, flour and vanilla extract and then beat again until you have a smooth batter.


STEP 3

Scrape the batter into the prepared tin and smooth the surface. Bake for 40-45 mins, until a skewer inserted into the centre comes out clean. If it isn't ready, check at 5 minute intervals if not ready after 45 minutes. Leave the sponge to cool on a wire rack.



STEP 4

Gradually mix some water with the icing sugar until it reaches the desired thickness - you won't need much.



STEP 5

Spread the icing over the cooled cake, then top with lots of sprinkles and your choice of decorations. Leave for at least 1 hour to set. Cut into squares!


Here's our video with our little helper, Morgan...



7 views0 comments

Recent Posts

See All