NUMBER 4 CAKE FOR GIRL RECIPES

Steps:

• Cream the margarine & sugar together. Add the eggs, beating well. Add the sifted flour and baking powder, then the milk.
• Beat all together until well mixed & pour into a greased 20 cm x 30 cm square cake tin.
• Bake at 190 C/375 F/Gas Mark 5 for 30 to 40 minutes until a knife inserted in the centre of the cake comes out clean.
• To Assemble The Cake: - Using a serrated knife, level the cake top. Place the cake cut-side down. Cut it into 3 even strips (of approximately 6,5 cm each) as shown below. - Leave the centre strip whole, and cut the remaining strips into 3 segments each, as shown below. - Now assemble the cake pieces, as shown below, to form a number 4 (discard the off cuts). During both my trial runand the time made the actual cake, had to trim the one section (middle section far left pictured in the photo above) slightly so that it fitted properly, but you can only do this once you've laid the no 4 out and can see for yourself exactly where it needs to be adjusted. - Now you can ice the cake any way you like. use a simple icing made by mixing icing sugar and water together, which coloure pale lilac with food colouring powder and then covered the cake with flowers made from cutting pink and white marshmallows into slices (with scissors dusted in icing sugar) and pinching the ends to form petals. Use purple coloured sweets (candy) to make the flower centres, and dusted the spaces with glittery lilac sugar.

Steps:

• Preheat oven to 350°. Coat 2 (8x8) baking pans with baking spray and dust with a thin layer of flour. 
• In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture. 
• In separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract. 
• Divide the batter evenly between 2 (8x8-inch) square baking pans and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool 20 minutes before serving.