Cake

Because we can’t share our fabulous 50th Edition Celebration Cake with all of our lovely readers, Quench’s official cake-maker, Amy Harrison, shares her secret recipe so that you can join in with the festivities and make your own...

You will need:

Weighing scales – Mixing bowl – Wooden Spoon – Cake tins – Glass

Fork/Whisk – Sieve (optional) – An oven

For the sponge:

Butter (6oz)

Caster sugar (6oz) (granulated sugar can work but isn’t up to scratch for the more sophisticated palate)

Eggs (3)

Self Raising Flour (6oz)

Vanilla Essence (just a little bit)

For the decoration:

Jam

Butter (3oz)

Icing Sugar (6oz)

Food colouring (just a tad)

Hundreds and thousands (millions)

Jelly Diamonds

Candy letters

- Preheat oven to 180 degrees. Grease cake tins with butter

- Cream butter and sugar together in mixing bowl

- Beat eggs in a separate glass with a fork or whisk

- Fold the beaten eggs to the cake mix until smooth

- Gradually sift in the self raising flour a little at a time

- Mix well with the wooden spoon and add a wee bit of vanilla essence

- Add food colouring to create an extra-special Quench-tastic sponge

- Pour mix into the pre-greased cake tins

- Bake for about 20 minutes

- While the cake is cooking make the butter cream

- Mix butter and icing sugar

- Add a little food colouring to the butter cream if you fancy

- Ensure the cake is cool before you decorate or else face certain disaster

- Spread jam between the layers

- Smother butter cream over cake

- Decorate with hundreds and thousands, jelly diamonds, candy letters and whatever else you can get your hands on