Birthday Cake!!!

Of course there are lots of different flavours, shapes, colours and a billion other things that can differ in a birthday cake, but they all have one thing in common and that's that they involve cake (hopefully anyway!) so here is how i made my brothers birthday cake, which was cricket themed!

You Will Need:

150g of Self-Raising Flour

150g of Caster Sugar

150g of Stork

3 Eggs

 4 tsp of Vanilla Extract

Beat the sugar and eggs together in a large bowl

 Sieve the flour into the bowl

 Add the stork into the bowl

 Add the vanilla extract and mix all the ingredients until smooth

 Cook for 30 minutes at about 180c

 Take out the oven when golden brown

 Leave to cool

 Spread jam over the top of one of the sponges and level the other one out using a serrated knife

Mix icing sugar, water and green icing sugar to make the icing and then spread it evenly over the top of the cake. To make it smooth on the top dip a knife into a bowl of hot water and spread it over the top of the icing to make it shiny and smooth 

Now this is where you can do what you want really, but i made a cricket pitch, i used white candy sticks for wickets and a gobstopper for the cricket ball!

Easy ZESTY Cake

This zesty orange and lemon drizzle cake will tingle your tastebuds and it doesn't take long to make either! Here's how:

You Will Need:

150g of Self-Raising Flour

150g of Caster Sugar

150g of Stork

3 Eggs

1 Lemon

3 tbsp of Orange Juice

1 tsp of Lemon Flavouring

1 tbsp of Icing Sugar

Some lemon and orange peel

Put the flour, sugar, stork, eggs, orange juice, lemon flavouring, the zest of the lemon and half of the juice in a big bowl and whisk.

Line a tin and put the mixture in.

Place the tin in the oven and cook at 170c for roughly 45mins.

After you take it out the oven, take it out of the tin and put the orange and lemon peel on the top, the rest of the lemon juice and the icing sugar.

Pineapple and Cherry Upside Down Cake

Here is how to make this old classic:

You Will Need:

150g of Stork

50g of Dark Brown Sugar

A Tin of Pineapple Rings

Glacé Cherries

100g of Caster Sugar

100g of Self-Raising Flour

1 tsp of Baking Powder

1 tsp of Vanilla Extract

2 Eggs

Firstly, mix 50gs of the stork and the brown sugar together.

 Spread over the base and a quarter of the way up the sides of a cake tin.

Arrange the pineapple rings and cherries on top of this base.

Now mix the rest of the stork, the self-raising flour, caster sugar, baking powder, eggs and vanilla extract in a large bowl.

Pour this mixture over the pineapple and cherries base and flatten the top.

Put the oven for roughly 35 minutes at 170c.

Once cooked thoroughly take out of the tin and serve warm!