School Cake Recipes

SCHOOL CAKE

Steps:

• Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" inch baking tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy.
• Add the eggs one at time, ensuring each is mixed through before adding the next.
• Sift in the flour and gently fold to create a batter.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.

SCHOOL CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9x13" Traybake tin with parchment paper.
• Beat together your butter and sugar until light and fluffy.
• Add in the eggs, self raising flour, and vanilla extract and beat again until combined well.
• Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
• Once baked, let the cake cool fully in the tin.
• Add the icing sugar to a medium sized bowl, and gradually add the water, mixing well each time, until a thick icing paste is made.
• Carefully spread the icing over the cake evenly.
• Sprinkle over your favourite rainbow sprinkles!
• Leave the icing to set for about an hour, and enjoy.

SCHOOL BUS CAKE

Steps:

• Prepare cake mix according to package directions. Pour batter into two greased 8x4-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , Place cakes end to end on a 22x8-in. covered board. Level if needed. From the top of one end, form the front of the bus by cutting out a section 1 in. deep and 3 in. long (Save the removed piece for another use.) , For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners' sugar until desired consistency is reached., Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus. , Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of grille. Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.