"An absolute winner!"
08 February 2017
I made the "Kevin" version of this cake at the weekend and my Grandson's aged 7 and 5 were thrilled with the result. The instructions were comprehensive and easy to follow which made making the cake a pleasure. I used four of the five 6 inch Lakeland layer tins and a 6 inch hemisphere tin for the top. The sponge mixture was 225g softened butter, 225g self-raising flour, 225g caster sugar, 4 large eggs, 2 level teaspoons of baking powder. The "bottom" was made with 40g of Rice Crispies mixed with 100g white chocolate and 1 tablespoon of golden syrup. Thank you Lakeland for a great product.