Instructables

How to bake perfect cakes. 10 Easy steps how.

Picture of How to bake perfect cakes. 10 Easy steps how.
Hi this is my first cooking instructable but it has a great result of happy people who eat these cakes . Become a fairy cake king or queen! With this foolproof, easy recipe for fairy cakes and buttercream icing you can't go wrong.. Please vote and follow me and if you have a 3ds or 3ds xl , Please ask to trade friend codes .
 
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Step 1: Ingredients.

Picture of Ingredients.
You will need:
  • 100g / 3.5 oz unsalted butter, softened 100g

  • 100g /3.5 oz caster sugar

  • 2 free-range eggs,  at room temperature, lightly beaten

  • 100g / 3.5 oz self-raising flour

  • 1 tsp vanilla extract

  • 1/4 tsp fine salt

  • 200g / 7oz icing sugar, sifted

  • 1 tbsp milk

Step 2: First step.

Picture of First step.
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Preheat the oven to 180C/350F/Gas 4 . line a 12-hole bun tin with 12 paper fairy cake cases , (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)

Step 3: Second step.

Picture of Second step.
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Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.

Step 4: Third step.

Picture of Third step.
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Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.

Step 5: Fourth step.

Picture of Fourth step.
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Sift the flour into the bowl. Using a large metal spoon or spatula , pour the flour into the cake mix.

Step 6: Fifth step.

Picture of Fifth step.
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Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.

Step 7: Sixth step.

Picture of Sixth step.
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Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the cake cases half full with the mix , filling them equally.