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No 99 Flake Cakes

No 99 Flake Cakes

My recipe for this latest edition of Wolds Scene is for No 99 Flake Cakes, they definitely have the wow factor, but are deceptively easy to make.  With the two May Bank Holidays and many exciting events planned for the Queens 90th Birthday Celebrations, a party bake is perfect.  I’ve been making these Ice Cream “lookalikes” for PTA Bake Sales and Birthday Parties for years and they are always a big hit with kids. I hope you have fun making them and enjoy the long weekends and Queens 90th Birthday Celebrations.

No 99 Flake Cakes

Ingredients

  • 3 Eggs lightly beaten.

  • 200g Caster Sugar.

  • 200g Stork Margarine in a tub.

  • 200g Self Raising Flour.

  • 2 tsp Vanilla Bean Paste.

  • 8 tsp Seedless Raspberry or Strawberry Jam.

  • Box 16 Ice cream Flakes or 8 normal size flakes cut in half.

  • Punnet of Strawberries for decoration.

  • Butter Cream Icing

  • 300g Stork Margarine in a tub.

  • 600g Icing Sugar Sieved.

  • 1 generous tsp of Vanilla Bean Paste.

Method

  • Line 2 fairy cake tins with 16 cases

  • Preheat fan oven 170c

  • Lightly beat 3 eggs with vanilla

  • Cream together the margarine and caster sugar until pale and fluffy

  • Slowly whisk in the egg and vanilla mixture

  • Sift in the Self Raising Flour

  • Fill the cases to just under half way, make a little hollow and put a ½ tsp of jam

  • Cover with more cake mixture to cover the jam up.

  • Fill your cases to ¾ full and smooth the surface

  • Bake 25-30min until golden and springy to the touch

  • Cool completely before icing

Method for Buttercream Icing

  • Whilst cakes are baking beat the margarine until pale and fluffy

  • Slowly add sieved icing sugar whilst continuing to beat.

  • Add in the vanilla

  • Put Icing in large icing bag fitted with a star nozzle (I used disposable icing bag)

  • The easiest way to fill the bag is to put it in a measuring jug with the top folded down over the edge. Pop it in the fridge until ready to ice your cakes.

  • Pipe icing to replicate a No 99 Ice cream, insert a flake and top with half a strawberry

  • Keep stored in the fridge as Butter Cream Icing needs to be chilled

 
Sadie Hirst is a member of the British Society of Baking and Select Lincolnshire. With her Husband Russell they own multi award winning Butchers shop – RJ Hirst High Class Family Butchers in Woodhall Spa. Voted by Select Lincolnshire 2016 Business of the Year and 2016 Finalists for Best Producer and Best Retailer. If you would like to contact Sadie you can email her sadiehirst@btinternet.com or telephone the shop on 01526 352321 Follow on Twitter Sadie Hirst@RJHirstfamilybutchers

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