Quick & Easy

Abc chart

abc chart
9
30M

Ingredients

Buttercream (1 quantity)

Method

1.Preheat oven to 180°C (160°C fan-forced). Line three holes of the texas muffin pan with texas paper cases. Line three holes of the standard muffin pan with standard paper cases. Line three holes of the patty pan with standard paper cases.
2.Make cake according to directions on packet. Drop ¹/³ cup of the mixture into each texas paper case. Bake about 25 minutes. Drop 2½ level tablespoons of the mixture into each paper case in the standard muffin pan. Drop 2 level tablespoons of the mixture into each paper case in the patty pan. Bake cakes about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
3.To make buttercream. Beat the butter in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating. Divide butter cream equally into two small bowls tint one light blue and the other white.
4.Using picture as a guide, spread blue and white butter cream over the tops of the cakes. Position on board, secure with a little butter cream.
5.On a surface dusted with sifted icing sugar, knead the ready-made icing until smooth. Divide icing into two equal portions, tint one portion blue, leave the other portion white. Roll each portion out to 3mm thickness. Using paper pattern, from pattern sheet provided, cut out shapes and letters for the cakes from the icings (see basic know-how number 17, pages 162-163). Using picture as a guide, position shapes and letters on cakes.

6-hole (¾-cup/180ml) texas muffin pan 12-hole (¹/³-cup/80ml) standard muffin pan 12-hole (2-tablespoons/40ml) deep flat-based patty pan 3 texas muffin paper cases (blue) 6 standard paper cases (blue) 35cm-square prepared cake board (see basic know-how number 2, pages 160-161) decorations ¼ cup (40g) icing sugar 100g ready-made white icing (page 180) You’ll have about 1 cup of the cake mixture left over to make more patty cakes. We positioned each of the cakes in the chart on squares of paper and felt. This makes the cakes look like a proper chart, but it’s not really necessary.

Note

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