School Cake Recipes

OLD SCHOOL CAKE

Steps:

• Begin by preheating your oven to 180C
• Weigh the 3 eggs (with their shell on) and take note of their weight
• Now, weigh the sugar to the same weight as the eggs
• Weigh the margarine to the same weight as the eggs
• Weigh the flour to the same weight as the eggs
• In a large mixing bowl, combine the margarine and sugar, and mix until combined
• Then, add in the eggs, flour and vanilla extract
• Whisk together to form a smooth batter
• Then, line the cake tray with parchment paper
• Pour in the batter and smooth into an even layer using a spoon or spatula
• Put the cake in the oven to bake for 20-25 minutes (until a knife inserted comes out clean, and the touch is spongey to touch)
• Allow the cake to cool completely
• Meanwhile, make the icing by combining the milk and icing sugar in a bowl - take your time and only add 1 tbsp of milk at a time, stirring constantly and stop once it's the consistency you need
• Once the cake is completely cooled, turn it upside down in the tin (so the bottom is facing up - this creates a flat surfact
• Pour the icing on top, and smooth out using a knife so its evenly spread (do this with the cake inside the tin you baked it in)
• Then, sprinkle the top with sprinkles
• Allow to cool in the fridge for 30 mins - 1 hour, so the icing sets and isn't runny
• Then, slice into squares! Clean the knife between each slice so your slices are neat

SCHOOL CAKE

Steps:

• Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" inch baking tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy.
• Add the eggs one at time, ensuring each is mixed through before adding the next.
• Sift in the flour and gently fold to create a batter.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.

SCHOOL CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9x13" Traybake tin with parchment paper.
• Beat together your butter and sugar until light and fluffy.
• Add in the eggs, self raising flour, and vanilla extract and beat again until combined well.
• Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
• Once baked, let the cake cool fully in the tin.
• Add the icing sugar to a medium sized bowl, and gradually add the water, mixing well each time, until a thick icing paste is made.
• Carefully spread the icing over the cake evenly.
• Sprinkle over your favourite rainbow sprinkles!
• Leave the icing to set for about an hour, and enjoy.

SCHOOL-OF-FISH CUPCAKE CAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with blue paper liners. Butter and flour an 8-inch round cake pan and line the bottom with a round of parchment.
• Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with a electric mixer on medium-high speed until smooth, 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla.
• Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined.
• Spread half of the batter in the cake pan and divide the remaining half among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes for the cupcakes and 30 to 35 minutes for the cake layer. Let cool 5 minutes in the pans, then remove to a baking rack to cool completely.
• For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase the speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting. Add the food coloring, a drop at a time, to make a medium blue color.
• Frost the cupcakes with about half of the buttercream. Halve the cake layer crosswise. Cut a small "V" from the middle of the flat side of one piece to make a fish tail. Frost both layers with the remaining buttercream.
• For the decoration: Shingle the M&Ms on one half of each cupcake to make the fish scales (you will have enough for 2 cupcakes per color, with some of each leftover for the tail). Add a candy eyeball to each. Insert 2 red cinnamon candies on the opposite side from the scales to make fish lips. Halve 6 of the white gumdrops crosswise, then halve those pieces lengthwise to make half-moons. Stick 2 pieces of white gumdrop at the top and bottom of each cupcake for the fins.
• Stick a white gumdrop near the top of the cake fish head. Top with a black M&M, using a little frosting to make it adhere.
• Halve the red gumdrop crosswise. Halve one piece lengthwise to make half-moons and stick to the rounded side of the cake fish head for lips. Set the head at the left side of your serving tray. Follow the head with the cupcakes to make the fish body. Fit the tail on the tray at the end. Shingle the remaining M&Ms on the tail in stripes to make fish scales.

BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
• In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.

SCHOOL BUS CAKE

Steps:

• Prepare cake mix according to package directions. Pour batter into two greased 8x4-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , Place cakes end to end on a 22x8-in. covered board. Level if needed. From the top of one end, form the front of the bus by cutting out a section 1 in. deep and 3 in. long (Save the removed piece for another use.) , For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners' sugar until desired consistency is reached., Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus. , Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of grille. Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.