Question ID: 4000-5454-1-2-4-6
Recipe Description
Ingredients-300g soft butter300g caster sugar6 eggs1 tbsp vanilla extract80g plain flour 300g self-raising flour100g plain full fat Greek yoghurt 3 tbsp milkJam (to sandwich cakes together) Decoration-150g soft butter300g caster sugarPacket of ready to roll white icing Ready to roll pink icingReady to roll blue icing Ready to roll green icing (alternatively, purchase extra white icing and blend it with food coloring of each color mentioned above)Chocolate icing pen (optional)
Heat the oven to 160 degrees Celsius (fan oven)Grease and line two tins; one 18cm one and one 13cm one.
Whisk the butter and sugar together until light and creamy. Add rest of ingredients (except the jam) and whisk together to form a smooth batter.
Fill the two cake tins three quarters full with batter. The 13cm cake bakes for an hour and ten minutes, while the 18cm cake bakes for an hour and a half.Be careful, when removing small cake to do it quickly so the larger cake won't sink.
Trim the tops of cake so they are flat, then cut each one in half, and sandwich back together using the jam.
Whisk the soft butter with sieved icing sugar to make butter-cream icing. Cover both cakes in it, and cover in white roll on icing.Then use the butter cream icing to sandwich the two cakes together
Now decorate your cake!I covered the top in blue roll on icing and cut out the white icing in cloud shapes. I then cut out a triangle in pink icing and used a chocolate icing pen to draw in lines and the tail of the kite. I used a caramel pen to make the bows on the kite's tail.I used small flower cutters to decorate the sides of the bottom cake, and green roll on icing to make the grass. Now cut your cake and enjoy!
Question & Answer
Question: What is the correct order of the images?
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 (A) |