Name: Silver anniversary
Cook time: 70 min
Total time: 70 min
Ingredients: 1 cup (250ml) vegetable oil; 1 1/3 cup (300g) firmly packed light brown sugar; 3 eggs; 3 cup firmly packed, coarsely grated carrot; 1 cup (110g) walnuts, coarsely chopped; 2 1/2 cup (375g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 2 teaspoon mixed spice; white food colouring; silver cachous; 18 x 20cm (8 inch) lengths pale pink ribbon; Butter cream (1 quantity); 125 gram butter, softened; 1 1/2 cup (240g) icing (confectioners') sugar; 2 tablespoon milk

Ingredients

1 cup (250ml) vegetable oil

1 1/3 cup (300g) firmly packed light brown sugar

3 eggs

3 cup firmly packed, coarsely grated carrot

1 cup (110g) walnuts, coarsely chopped

2 1/2 cup (375g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

2 teaspoon mixed spice

white food colouring

silver cachous

18 x 20cm (8 inch) lengths pale pink ribbon

Butter cream (1 quantity)

125 gram butter, softened

1 1/2 cup (240g) icing (confectioners') sugar

2 tablespoon milk

Method

1.Preheat oven to 180°C (160°C fan forced). Line 18 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.

2.Beat oil, sugar and eggs in small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot, nuts, then sifted dry ingredients. Drop ¼ cups of mixture into paper cases.

3.Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

4.To make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream white with food colouring.

5.Spread cold cakes with butter cream. Position cachous on each cake to form the number ’25’, gently push cachous into butter cream. Tie ribbons in bows around each cake.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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