Wednesday, 18 July 2012

Chocolate & orangeade layer cake

12oz Self raising flour
12oz Butter
12oz Caster sugar
6 eggs
1oz Cocoa powder
200g Plain chocolate

Preheat oven to 180C/350F/Gas 4. line and grease three 6 inch cake tins.

Whisk the butter and sugar until light and fluffy.

Add 1 egg and a spoonful of flour and mix well, repeat with the remaining eggs.
Add the remaining flour, cocoa powder and chocolate and mix well.

Divide the mixture equally between your 3 prepared tins and bake in the oven for
30-35 mins or until a skewer inserted into the centre come out clean. when cooked
 leave to stand for 10 mins before turning out onto cooling racks to cool completely.

Orangeade icing Ingredients
8oz cream cheese
5floz Orangeade
4oz Butter (Trex)
1.9lb Icing sugar

Cream the butter and cream cheese until light and fluffy then add the orangeade
and icing sugar and whisk until of a creamy texture.

Spread some of the icing over the top of one cake.

Place another cake on top of the iced surface and ice the top of this cake then put the
 remaining cake on the top

Cover the outside and top with the remaining icing.

Decorate with grated chocolate we used Orange Aero


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