Name: Jelly bean cake
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12
Ingredients: 2 340 g packets golden butter cake mix; 4 eggs; 120 gram margarine, at room temperature; 1 1/2 cup milk; butter cream icing; 2 190 g packets jelly beans; Butter cream icing; 180 gram butter, at room temperature; 2 teaspoon vanilla essence; 2 tablespoon milk, at room temperature; 2 1/4 cup icing sugar; few drops yellow food colouring

Ingredients

2 340 g packets golden butter cake mix

4 eggs

120 gram margarine, at room temperature

1 1/2 cup milk

butter cream icing

2 190 g packets jelly beans

Butter cream icing

180 gram butter, at room temperature

2 teaspoon vanilla essence

2 tablespoon milk, at room temperature

2 1/4 cup icing sugar

few drops yellow food colouring

Method

Jelly bean cake

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a deep, 22cm (base measurement) square cake pan. Prepare cake mix as directed on packet, using eggs, margarine and milk. Spoon into prepared pan; smooth surface. Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.

2.Meanwhile, make Butter Cream as recipe directs.

3.Using a serrated knife, trim top of cake to level. lnvert cake onto a large serving plate or cake board. Spread icing evenly over top and sides of cake to cover completely. Arrange jelly beans over icing.

Butter cream icing

4.Using an electric mixer, beat butter and essence in a medium bowl until light and creamy. Add milk and sifted icing sugar, beating until combined. Add food colouring, mix well.

For best results, bake cake a day before you decorate it. Store in an airtight container or freeze. Instead of jelly beans, try other sweets, such as chocolate buttons. Butter Cream Icing: Makes 2 cups
Note

Women's Weekly Food