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INGREDIENTS

Metric
Imperial
Icing:
  • 200g Butter
  • 400g Icing sugar
  • 2-4tbsp Cream/milk
  • 1tsp Vanilla essence
To decorate:
  • 350g Mini marshmallows
Icing:
  • 7.05 oz Butter
  • 14.1 oz Icing sugar
  • 2-4tbsp Cream/milk
  • 1tsp Vanilla essence
To decorate:
  • 12.35 oz Mini marshmallows

METHOD

  1. Preheat the oven to 180°C
  2. Grease 2 x 22cm cake tins and line the bottoms with baking paper.
  3. Put the butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
  4. Add the vanilla essence then add the eggs, one at a time, beating until well combined.
  5. Sift the SASKO Cake Wheat Flour and, using a spatula or a metal spoon, delicately fold the SASKO Cake Wheat Flour into the egg/butter mixture until you have a smooth cake batter.
  6. Pour equal amounts of batter into each cake tin and bake for 20 mins.
  7. Allow to cool for 5 mins in the cake tins before removing and placing on a cooling wrack.
  8. They must cool completely before icing.
For the icing:
  1. Beat the butter in bowl for a minute until softened, then add the icing sugar and beat until well combined.
  2. Add essence and 2Tbsp cream/milk and beat for a further minute or two until you have a smooth, soft, silky icing.
  3. If the icing is too thick, add the other 2Tbsp milk/cream.
To assemble:
  1. Remove the baking paper from the bottoms of the cakes and place the first cake onto a plate/cake stand.
  2. Top with a little icing and place the second cake on top.
  3. Use the remaining icing to cover the cake.
  4. Whilst the icing is still soft: Starting on the bottom edge, place the marshmallows one at a time around the cake in rows.
  5. Repeat until you have covered the cake completely.

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