Ingredients
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Accessories
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3 x 7 inch cake tin creased and lined
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Wire shelf of oven in upper position
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Enamel tray of oven in lower position
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Ingredients
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For the Cake
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300 g Self raising flour
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1 ½ tsp Bicarbonate of Soda
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3/4 tsp Baking powder
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3 tbsp Cocoa Powder
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200 g Soft Brown Sugar
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2 tbsp Golden Syrup
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3 Medium Eggs
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225 ml Vegetable Oil
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225 ml Milk
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For the Filling
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200 g Popping Candy
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For the Buttercream
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500 g Icing Sugarwe like Silver Spoon
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75 g Cocoa Powder
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300 g Unsalted Butter
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2 tbsp Milk
Directions
POP and BANG this November in celebration of Guy Fawkes! Create this popping candy cake to take to your family’s grazing table and show off your culinary skills!
Steps
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1
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Preheat oven on CONVECTION 150℃. |
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2
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Put all ingredients into a bowl, mix until they are blended together and divide between the three 7” lined cake tins. |
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3
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Place the cake tins in the pre-heated oven and cook for 40 minutes. You may need to do 1 separately. Once baked, leave the cake to cool. |
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4
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Using a 2” cookie cutter carefully cut out a circle from the centre of two of the sponges, these will become the bottom and middle sponges. |
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5
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Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled). |
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6
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Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up). |
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7
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Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top. |
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8
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Fill the hole in the centre with your popping candy or smarties. |
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9
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Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets. |
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10
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With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred), then decorate as your desire! |
