|© A cake fit for the Queen (well almost!)|
- 250g/10oz butter/dairy-free spread
- 250g/10oz sugar
- 5 medium eggs
- 250g/12oz SR flour
- 5 tbsp milk/water
- 1 level tsp baking powder
- 150g/6oz softened butter/dairy-free spread
- 1-2 tbsp boiling water, if needed
Add the vanilla and just enough boiling water, if needed, to make a soft, spreadable butter cream.
Alternatives: The 5 egg mixture I use doesn't quite fill the tin. You can make an even bigger cake in the same tin, by upping the ingredients to 300g/12oz butter/sugar, 350g/14oz flour and 6 eggs. Keep the amount of the remaining ingredients the same.
If fondant icing the base sounds too tricky (I'll admit it did take me two attempts), then just tie a ribbon around, or make a paper cupcake holder to cover the base.
You could also spread the butter icing onto the top of the cake if you aren't confident at piping.