School Cake

Ingredients:

• 400g Butter (or Margerine)

• 400g Caster Sugar

• 400g Self Raising Flour

• 1tsp Vanilla

• 7-8 medium eggs (400g in shells)

• 500g Icing Sugar

• Sprinkles

Basic Cost to make: Approx £TBC

Equipment:

• Stand mixer with beater attachment or a hand whisk

• Scales

• Lined 9"x13" Baking tray

• Cooling racks

• Bowl and whisk

Method:

• Line baking tray with Baking paper and set aside

• Preheat oven to 160c (fan)

• Cream butter and sugar until fluffy

• Add eggs slowly, mixing well after each addition

• Add vanilla and mix

• Fold in the flour (make sure not to overmix)

• Bake for 45-50min until a skewer comes out clean

• Cool in the tin.

• Mix the icing sugar with water slowly until thick and spreadable (not runny)

• Pour over the cake and add LOTS of sprinkles

• Leave to set and then cut to serve

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Notes:

• For the icing add water 1 small spoon at a time until desired consistency is reached. if it becomes too runny you will need to add more icing sugar to thicken it up again.