Ingredients:
2oz butter
2oz caster sugar
1tsp vanilla extract/paste
1 egg
2oz self raising flour
Extra butter for greasing
Vanilla buttercream
Decorations (Sprinkles)
Method:
1) Pre-heat oven to 180°c
2) Mix together the butter and sugar until combined and is a light/fluffy texture
2) Add the vanilla and mix
3) Add the egg and flour and mix again until combined
4) Add into your small greased tins (lined with greaseproof paper)
6) Bake for 15-20 mins until you can poke a cocktail stick and it comes out with nothing on it
7) Allow cakes to cool then remove from tins
8) Level the cakes so they're nice and flat.
9) Pipe little blobs of buttercream on top of one of the layers until the top is covered then add the other cake with the bottom side facing up.
10) Pipe more blobs on top then add sprinkles for a finishing touch.
Tips:
To grease the tins use a small amount of butter and rub against the inside of the tin, place a circle with the same diameter as the cake tin to the bottom then grease again on top of the greaseproof paper.
Equipment for this recipe I recommend:
Cake tin - https://www.amazon.co.uk/Wilton-Round-Baking-Aluminium-Piece/dp/B00AE6PXXE (I used the 4 inch small tin)
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