For this cake, I used a deep rectangle cake tray, but any cake tin can in theory be used.
Ingredients:
150g Butter
150g Caster Sugar
150g Self Raising Flower
3 Eggs
1 tsp Vanilla extract
Fondant Icing
Food Colouring
Icing Tube
Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.
4. Sift over the remaining flour and gently fold in until just combined.
5. Pour the cake mix into the cake tin.
6. Bake for about 20 minutes or until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool.
7. Meanwhile, roll out white fondant icing and apply to the cake when cool.
8. This cake was decorated with pink fondant icing (dyed with food colouring) and the shapes were made from other coloured fondant icing. The writing was done with the icing tube.
