11
Simple and Tasty Cakes
100g margarine
100g caster sugar
2 medium eggs
100g
self-
raising flour
100g icing sugar
Few table spoons of cold water
1.
Pre-heat the oven at 180˚c/356˚F. Grease a cake tin with margarine
and sugar so the cake can easily come out once it is cooked.
2.
For the best results use the flexible beater blade for mixing cakes.
Tip the margarine and the sugar into the mixing bowl and select
setting 1 for 20 seconds then select setting 2 for 30 seconds then
select setting 3 for 20 seconds. The mix should be light and fluffy, if
not select 3 for a further 30 seconds if required.
3.
After the margarine and
sugar is
creamed together, select setting 2
for 30 seconds adding one egg and a small quantity of flour, then
add the second egg, select setting 3 for 30 seconds, then add the
remaining flour to the mix, then select setting 3 for 20 seconds.
Select setting 6 for 10 seconds to make the mixture airy and
smooth.
4.
Place the cake mix using the Andrew James spatula into a cake tin
and place it into the oven for 25 minutes on 180˚c.
5.
Once baked, take the cake out of the oven and place it on a
cooling
rack
, allowing it time to cool.
6.
In a bowl
,
add the icing sugar with a table spoon of cold water and
mix it quickly to prevent any lumps. Keep adding water and stirring
quickly until it reaches a soft and runny consistency.
When the cake
has completely cooled, have fun decorating your cake.
Flexible beater blade