{has_more=true, offset=220, total=402, results=[{comment_text=It is a nice cake without the icing but it takes a bit longer than 30 minutes, approved=true, user_name=Niamh, hs_createdate=1702249871731, rating_new__1_5_=4, id=11175567451}, {comment_text=Yummy the best experience ever, approved=true, user_name=Makaia, hs_createdate=1702249871674, rating_new__1_5_=1, id=11175621520}, {comment_text=Only made 1 small cake and I had to double the recipe to make a normal sized cake. Other then that it tasted pretty good., approved=true, user_name=Breanna, hs_createdate=1702249871632, rating_new__1_5_=4, id=11175572814}, {comment_text=Doesn't rise as much as it looks in the picture but tastes delicous., approved=true, user_name=Ashlyn, hs_createdate=1702249871590, rating_new__1_5_=4, id=11175566211}, {comment_text=This cake was very moist, delicate and fluffy. Would definitely recommend. I also tried to substitute the vanilla essence for lemon juice from a few lemons. This also worked and made also a moist and fluffy strong lemon cake. Although would prefer to use my buttercream recipe for the icing below.Buttercream Recipe:2 in a half cups icing sugar1 stick unsalted butter1 tbsp milk1 tsp vanilla essenceMethod:Cream butter until nice and fluffy, then add the icing sugar (small portions at a time).Then add the milk and vanilla essence. Mix until all Incorporated.Suitable for all cakes and cupcakes etc.Please enjoy;D, approved=true, user_name=Anonymous, hs_createdate=1702249871579, rating_new__1_5_=5, id=11175557709}, {comment_text=Hi Chelsea, I want to use buttercream instead. How much do I use?Chelsea Sugar:You could make one batch of our Basic Buttercream Icing recipe., approved=true, user_name=Someone, hs_createdate=1702249871361, rating_new__1_5_=5, id=11175329353}, {comment_text=Easy cake. Made it a few times now. Great for birthdays.... I often layer it. Just add food colouring.Frosting makes heaps. If you're not layering it only need half mix., approved=true, user_name=Charlotte, hs_createdate=1702249871025, rating_new__1_5_=5, id=11174084698}, {comment_text=Very nice!!, approved=true, user_name=benis, hs_createdate=1702249870947, rating_new__1_5_=5, id=11175538697}, {comment_text=Really nice small, fluffy cake with a good texture. I do suggest instead of this icing either buy some or make the one from the vanilla cupcake recipe. Otherwise amazing., approved=true, user_name=Belle, hs_createdate=1702249870939, rating_new__1_5_=4, id=11175431002}, {comment_text=Best cake ever!! It was super easy and fun to make!, approved=true, user_name=Abby, hs_createdate=1702249870861, rating_new__1_5_=5, id=11175388466}]}
Reviews
402
What did you think of this recipe?
Niamh
It is a nice cake without the icing but it takes a bit longer than 30 minutes
4
Makaia
Yummy the best experience ever
1
Breanna
Only made 1 small cake and I had to double the recipe to make a normal sized cake. Other then that it tasted pretty good.
4
Ashlyn
Doesn't rise as much as it looks in the picture but tastes delicous.
4
Anonymous
This cake was very moist, delicate and fluffy. Would definitely recommend. I also tried to substitute the vanilla essence for lemon juice from a few lemons. This also worked and made also a moist and fluffy strong lemon cake. Although would prefer to use my buttercream recipe for the icing below.Buttercream Recipe:2 in a half cups icing sugar1 stick unsalted butter1 tbsp milk1 tsp vanilla essenceMethod:Cream butter until nice and fluffy, then add the icing sugar (small portions at a time).Then add the milk and vanilla essence. Mix until all Incorporated.Suitable for all cakes and cupcakes etc.Please enjoy;D
5
Someone
Hi Chelsea, I want to use buttercream instead. How much do I use?Chelsea Sugar:You could make one batch of our Basic Buttercream Icing recipe.
5
Charlotte
Easy cake. Made it a few times now. Great for birthdays.... I often layer it. Just add food colouring.Frosting makes heaps. If you're not layering it only need half mix.
5
benis
Very nice!!
5
Belle
Really nice small, fluffy cake with a good texture. I do suggest instead of this icing either buy some or make the one from the vanilla cupcake recipe. Otherwise amazing.
4
Abby
Best cake ever!! It was super easy and fun to make!
Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line with baking paper.
In a large bowl, cream Chelsea White Sugar and Tararua Butter until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla essence.
Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well. Finally, add Meadow Fresh Original Milk and stir until smooth.
Divide mixture evenly between prepared tins and smooth the surface. Bake for 25-30 minutes, until golden brown and the top of the cake springs back when lightly pressed. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
Place one of the cooled cake layers on a serving plate. Spread with icing, then add the second cake layer. Ice the cake all over (use a cake comb to create a nice pattern around the outside, if you like) and decorate with sprinkles, if using.
Vanilla Icing Using an electric mixer, beat Tararua Butter until pale and creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes, until light and fluffy.
NOTE: This mixture can also be used to make 18 cupcakes. Bake at the same temperature but reduce cooking time to 20 minutes.
It is a nice cake without the icing but it takes a bit longer than 30 minutes
4
Makaia
Yummy the best experience ever
1
Breanna
Only made 1 small cake and I had to double the recipe to make a normal sized cake. Other then that it tasted pretty good.
4
Ashlyn
Doesn't rise as much as it looks in the picture but tastes delicous.
4
Anonymous
This cake was very moist, delicate and fluffy. Would definitely recommend. I also tried to substitute the vanilla essence for lemon juice from a few lemons. This also worked and made also a moist and fluffy strong lemon cake. Although would prefer to use my buttercream recipe for the icing below.Buttercream Recipe:2 in a half cups icing sugar1 stick unsalted butter1 tbsp milk1 tsp vanilla essenceMethod:Cream butter until nice and fluffy, then add the icing sugar (small portions at a time).Then add the milk and vanilla essence. Mix until all Incorporated.Suitable for all cakes and cupcakes etc.Please enjoy;D
5
Someone
Hi Chelsea, I want to use buttercream instead. How much do I use?Chelsea Sugar:You could make one batch of our Basic Buttercream Icing recipe.
5
Charlotte
Easy cake. Made it a few times now. Great for birthdays.... I often layer it. Just add food colouring.Frosting makes heaps. If you're not layering it only need half mix.
5
benis
Very nice!!
5
Belle
Really nice small, fluffy cake with a good texture. I do suggest instead of this icing either buy some or make the one from the vanilla cupcake recipe. Otherwise amazing.
4
Abby
Best cake ever!! It was super easy and fun to make!