THIS is the most fool-proof easiest cake you can make for any occasion,
we ( I and a friend who is a a new baker) made this cake for s friends party as a token of gift.
AS we were short of the time we used most of the products readymade.
Step 1: You Need
FOR the cake
10 free-range eggs
562.5grams caster sugar
562.5 self-raising flour
5 tsp baking powder
562.5 grams baking spread, margarine or soft butter at room temperature, plus a little extra to grease the pans
good-quality strawberry or raspberry jam (we used raspberry)
double cream to make whipped cream
butter cream for icing the cake ( buttercream was readymade too as our one was toooo sweet.
fondant ( ready made)
for eyes of teddyy
for nose of teddy
buttercream ( also readymade)
we used this
food colours ( black voilet)
piping tip ( no idea what its called)
Step 2: Making Cake
the first thing you need to do is to Preheat the oven to 180C/350F/Gas 4.
Grease and line 3 grey pans (6 inch wide and 4 inch height) pans for body and legs.
2 pyrex bowls for head of teddy.
(Use a piece of baking paper to rub a little baking spread or butter around the inside of the pans until the sides and base are lightly coated then line the bottom of the pans with a circle of baking paper. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
Divide the mixture evenly in thepans, but you can weigh the filled pans if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the pans on the middle shelf of the oven and bake for 25 minutes.
Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them. The cakes are done when they’re golden-brown and coming away from the edge of the pans. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in theirpans and bowls for five minutes.
Then run a palette or rounded butter knife around the inside edge of the pan and carefully turn the cakes out onto a cooling rack.
To take your cakes out of the pans without leaving a wire rack mark on the top, put the clean tea towel over the pan, put your hand onto the tea towel and turn the pan upside-down.
The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
Step 3: Cutting and Assembling
use 2 pyrex bowls cakes for head ( apply them mirror like to make head ( as in pic)
2 grey pans cake for body and one grey pan cake for legs
1.cream cheese frosting
2.whipping cream ( ready made)
3. raspberry jam evenly. (sorry we forgot to make pictures)