BUG CAKE PAN RECIPES

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
• Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
• Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
• Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
• Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
• For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

Steps:

• Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• Mix well.
• Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• Bake at 300 degrees for 1 hour.
• Test for doneness with a toothpick. Allow to cool.
• Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• Gradually mix in the sugar.
• When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• Beat for at least 3 minutes for it to get good and fluffy.
• Frost cake after it has cooled completely.