Double Vanilla Sprinkle Cake Kit Bundle

Cake Kit:
Unbleached Wheat Flour, Caster Sugar, Icing Sugar (sugar, tapioca starch), Blanched Ground Almonds, Rainbow Sprinkles (sugar, maize starch, vegetable fat [palm kernel], glucose emulsifier [322, soy lecithin], colours 100,110, 122, 124 & 133), Baking Powder (sodium bicarbonate, sodium acid pyrophosphate, corn starch), Pure Vanilla Paste (vanilla extract [water, alcohol, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Alcohol Free Vanilla Paste (vanilla extract [glycerine, water, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]), Salt.

Wheat, Gluten, Almonds, Soy, less than 1% alcohol by volume

Pure Vanilla Paste: vanilla extract [water, alcohol, vanilla extractives], vanilla seeds, sugar, thickener [xantham gum]

For the cake you will need:
1 cup of milk
½ cup of oil or melted butter
8" = 20cm cake pan

For the icing:
150g room temperature butter

Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
In a bowl, combine the Cake Mix with 1 cup of milk, ½ cup of oil or melted butter, both Pure Vanilla Paste sachets and roughly ½ of the Sprinkles. Mix until everything is incorporated and the batter is smooth but don’t overmix.
Pour the batter into the prepared cake pan and spread it out to the sides.
Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife inserted in the middle comes out clean.
Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
Now make a buttercream icing: using an electric mixer, beat the Icing Mix with 150g = 1 ⅓ sticks of butter and the Alcohol Free Vanilla Paste on high speed until smooth and fluffy.
Once the cake is completely cool, spread the icing onto the cake and adorn with the remaining Sprinkles. Top with fresh edible flowers if desired."
Best served at room temperature.

Keep the goodness fresh by storing in a cool, dry place. Our vanilla is a treasure; treat it like one!