FUN CAKES RECIPES

Steps:

• Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
• Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
• Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
• Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
• Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
• Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Steps:

• Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.In a medium bowl, combine the flour, baking powder, and baking soda; set aside.Add the coffee, butter, and cocoa to the Classic Batter Bowl. Microwave on HIGH for 2–3 minutes, or until the butter melts.Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.Add the egg and whisk until fully combined. Add the vanilla and Greek yogurt, and whisk until smooth.Add the flour mixture; whisk until the ingredients are just combined and there are no lumps.Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.