Cakes a go-go

We got a order last night to make 30 mixed cupcakes for today so we had get our bake on today! We pulled it off with a mix of Vanilla, Chocolate, Lemon, Gingerbread, Carrot, Mint Choc, Bakewell and a new addition - Mini Victoria Sponges! They're so adorable and yummy! So we'll give you the recipe...

Mini Victoria Sponges

Makes 10

150g Stork
150g Caster Sugar
2 Free Range Eggs
150g Self Raising Flour
1tsp Vanilla Essence

And to decorate...
½tsp Jam
150ml Double Cream
A bit of Icing Sugar to dust

Preheat oven to 180°c and put your muffin cases in the muffin tin

1. Cream your Stork and sugar together.

2. Add 2 eggs and mix in well.

3. Put in the flour and vanilla essence, stir until mixed well.

4. Fill the cases equally and pop in the oven for 15-18mins.

5. Let them cool down on wire rack for a bit, then tip the cream
into a bowl and use a whisk to whip it, this will probably take a while,
you'll know when its done.

6. Take the cakes out of the cases and cut sideways, its easiest with
a serrated (wavy) knife, put a blob of cream on top and a blob of jam
on the bottom and sandwich together.

7. Get a sieve or shaker and sprinkle some icing sugar over the tops.

8. Put into new muffin cases and wah lah!