Thursday, 1 May 2014

Sweetie Spectacular cake

I love sweets, I love cake and I love chocolate. You see, I'm a big child at heart and have such a sweet tooth, regularly devouring a packet of haribos, refreshers, and jelly babies. So after having a flick through Jo Wheatley's second book Home Baking, under the chapter "Baking with Kids" is this sugar filled, sweetie spectacular cake perfect for little ones and grown ups alike. I decided I must bake this straight away.  Jo states "Cake, sweets, icing - what more can I say? You'll be the greatest". I agree, this cake is a combination of three favourite sweet treats and what's even better is that the cake is very easy and simple to make. The cake is a simple sponge cake topped with a buttery buttericing and topped with whatever sweets you like.
Here is how my sweetie spectacular cake turned out:

340g unsalted butter, softened
340g caster sugar
5 large eggs
340g self-raising flout
50ml milk
1tbsp vanilla essence

400g icing sugar
200g unsalted butter, softened
2tbsp water
400g old-fashioned sweets such as flying saucers, foam shrimps, Jelly Tots, jelly babies, jelly snakes, Smarties, lolly pops

You will also need a 30 x 23 cm sandwich tin, greased and lined with baking parchment.

Preheat the oven to 180C/350F/ Gas Mark 4
Cream the butter and caster sugar together until pale, light and fluffy in a free-standing mixer or with an electric hand-held whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the milk and vanilla, and mix again until smooth.
Spoon the mixture into the prepared tin and spread level using palette knife.
Bake on the middle shelf of the preheated oven for 60-70 minutes until well risen golden and springy to touch, or when skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin.
Make the butter icing by whipping the butter, icing sugar and water together in a free-standing machine or with an electric hand whisk until light and fluffy. Use a palette knife to spread the buttercream, over the cooled cake. Pile on a mixture of the sweets and slice into small squares.

I'm sharing this recipe to two blogging challenges this month. The first is The Spice Trail hosted by and by, this months theme is vanilla my cake is suitable to enter.

Also to Calendar Cakes hosted by the lovely Rachel from This months theme is Bank Holiday Bakes, bakes that we share with our family or friends. I shared this bake with family munchkins who thoroughly enjoyed this cake.



  1. Oooh yummy. Me too. Such a sweety fan. The cake looks gorgeous. I especially like the icing colour!

  2. It was lovely thanks, I'll be making a chocolate version soon x

  3. Thank you so much for reminding us that food is fun.


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