3-tier Mini Sandcastle Cake

  • Makes : 1
  • Difficulty level : Easy
  • Type : Dessert

Oh, we do like to be beside the seaside, and we do like to eat cake too. For a bijou beach-themed bake that’s perfect for summer parties, just grab our 3-Tier Mini Cake Pan Set, your bucket and spade – sorry, mixing bowl and spoon – and get baking, stacking and seashell sprinkling!

Ingredients

  • For the cake
  • 115g margarine 
  • 2 eggs beaten
  • 115g self-raising flour  
  • 1 tsp vanilla extract  
  • 115g caster sugar  
  • To decorate
  • 400g vanilla frosting  
  • 10 tbsp soft brown sugar  
  • For the shells
  • A dash cornflour for dusting
  • 1 pack modelling paste  
  • A small amount food colourings of your choice

Method

  1. Preheat the oven to 170˚C/Gas 3. Grease the 3-Tier Mini Cake Pan Set with Cake Release.
  2. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time and add the vanilla extract. Sieve in the flour and stop mixing when the flour is just incorporated.
  3. Fill the tins three-quarters of the way up to the top – you may not need all of the mixture.
  4. Put all of the tins on a baking tray and place in the oven. Because the tins are different sizes, there will be a difference between baking times: the smallest cake will be ready after 15 minutes, the medium after 20 minutes and the largest after 25-30 minutes. To check that they are done, insert a cocktail stick or cake skewer into the centre of each cake – if it comes out clean with no trace of cake mixture on it then your cakes are ready to be removed from the oven.
  5. Trim away any domed tops from the cakes whilst they are still in the tins, then turn them out onto a cooling rack to cool completely.
  6. Once cool, cover each cake with frosting, using a small palette knife to apply a thin layer all over. To create the sand effect, sprinkle the brown sugar over a flat tray and roll each cake in the sugar to coat. Stack the cakes on top of each other on a cake board or plate. Sprinkle extra brown sugar around the base of the cake.
  7. To make the shells, use modelling paste and a small amount of food colouring. Shape these into your favourite seashell shapes.
  8. Tip: To get a marbled effect on the shells, knead in the colouring until only partly combined.

By | 24 April 2018