Step 1: Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and add the Vanilla Extract.
Step 2: Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.
Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Baking in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Step 4: For the topping, sift the icing sugar into a mixing bowl and add a few drops of Vanilla Extract. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with your favourite sprinkles and leave to set.
Step 5: For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Pink Gel Food Colour until desired colour is achieved. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.
Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!
1 serving = 205g
|Per Serving||Per 100 g / ml|
|Fat||30.32 g||14.65 g|
|Carbohydrate||119.43 g||57.69 g|
|Protein||8.61 g||4.16 g|
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