First up preheat your oven to 180℃/160℃ fan/Gas mark 4. Grease and line a 30cm x 20cm baking tin.
2
Pop your margarine and sugar into a large bowl and cream together until light and fluffy. Add the eggs and Vanilla Extract and mix together until smooth and combined. Sieve the flour and Baking Powder on top and then fold in until just combined.
3
Pour your mixture into your prepared tray and smooth out to an even layer. Bake for 25-30 minutes until golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and thentransfer to a wire rack to cool completely.
4
To Decorate
Once your sponge it cooled, it is time to decorate; sieve your icing sugar into a large bowl and add the water in a couple of intervals mixing between each until you have a lovely smooth icing that has a thick pourable consistency (you may not need to add all the water).
5
Pour your icing over your sponge and smooth out to cover the top using the back of a spoon.
6
Mix your Candy Mix Sprinkles together in a bowl and then sprinkle over the top of your cake. Ta-dah your are now ready to slice up your creation and tuck in!
Your cake should keep for about 5 days stored in an airtight container.
Tips
Why not serve your school dinner cake the retro way with warm custard over the top!
Tips
Are you a chocolate lover? Why not try our incredible Chocolate School dinner cake. Choose your favourite one!
Tips
1:
Your cake should keep for about 5 days stored in an airtight container.
2:
Why not serve your school dinner cake the retro way with warm custard over the top!
3:
Are you a chocolate lover? Why not try our incredible <a href="https://www.oetker.co.uk/recipes/r/chocolate-school-cake">Chocolate School dinner cake</a>. Choose your favourite one!
First up preheat your oven to 180℃/160℃ fan/Gas mark 4. Grease and line a 30cm x 20cm baking tin.
2
Pop your margarine and sugar into a large bowl and cream together until light and fluffy. Add the eggs and Vanilla Extract and mix together until smooth and combined. Sieve the flour and Baking Powder on top and then fold in until just combined.
3
Pour your mixture into your prepared tray and smooth out to an even layer. Bake for 25-30 minutes until golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and thentransfer to a wire rack to cool completely.
4
To Decorate
Once your sponge it cooled, it is time to decorate; sieve your icing sugar into a large bowl and add the water in a couple of intervals mixing between each until you have a lovely smooth icing that has a thick pourable consistency (you may not need to add all the water).
5
Pour your icing over your sponge and smooth out to cover the top using the back of a spoon.
6
Mix your Candy Mix Sprinkles together in a bowl and then sprinkle over the top of your cake. Ta-dah your are now ready to slice up your creation and tuck in!
Tips
Your cake should keep for about 5 days stored in an airtight container.
Why not serve your school dinner cake the retro way with warm custard over the top!
Are you a chocolate lover? Why not try our incredible Chocolate School dinner cake. Choose your favourite one!
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Once you go above a 10 inch round cake, you'll need at least 3 bags of sprinkles or a 1 pound bulk bag of sprinkles from our shop for a more cost effective option. You can always find something to do with leftover sprinkles!
A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness. A variety of liquids can be used as a cake soak.
This all depends on the size of the cake and the size of the sprinkles. On an 8 inch cake, for example, you'll need: The top: 60g (1 pouch)To the fault line or first image above: 120g (1 jar)
You might also be able to control the color transfer by modifying your icing recipe to include less moisture, or allowing a period of time for the surface of the icing to dry before applying your sprinkles. You could easily experiment with this the next time you make a batch of cookies.
Water is the most basic and common form of liquid used in baking. Often, milk products such as whole milk, buttermilk, cream, or dried milk are used. Milk provides the baked product with flavor, nutritional value, and texture.
What do bakers squirt on cakes before icing? You're probably thinking of simple syrup! A mixture of one part sugar and one part water that has been heated until the sugar dissolves and then cooled. Lots of bakers do this to keep the cake moist.
One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.
But if you forgot the sugar in this step, all is not lost. Martina shares: “You can add the sugar in at any point during mixing. The resulting cake will still taste great but be slightly dense from the lack of air bubbles.” That may not be a bad thing, though.
What Flavor is Birthday Cake? Flavor-wise, it's basically vanilla, with added notes of sugar and butter, making it just about the sweetest flavor on the market.
Draw your number on the wax paper with a pencil and place the wax paper on a cutting board. Place the wax paper carefully on your cake. Again, make sure it covers the whole thing so it's safe from falling sprinkles. Carefully place and press sprinkles onto the icing.
For 12 cupcakes you will need 4 ounces of sprinkles or 1 bag using this full coverage decorating method. Bet you wouldn't have guessed that. We sure didn't.
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