After seeing Becky from Milk Bubble Tea post some rather delicious looking rice krispie heart shaped cakes for Valentines I thought I’d give something similar a go. I love to make cupcakes but this time I went a little different and made a big slab of cake!
Now these are vegan cakes but to make them non vegan you need to just use normal butter and 2 eggs instead of soya milk.
100g self raising flour
100g caster sugar
100g soy butter
Splash of soya milk
Icing sugar, water and food colouring for the drizzle of icing
1. To make the cake mixture you first need to cream the caster sugar and butter together, sift in the flour and splash in some soya milk, until the mixture is really creamy! Now I literally did just splash the soya milk in until I felt I had the right consistency so I’m sorry I don’t have an exact measurement.
2. Line a shallow dish/baking tray with grease proof paper, add more soy butter to grease if you think necessary. Spoon mixture into dish evenly and back in a pre heated oven at 180 degrees for about 25 minutes or until golden brown.
3. Once cake mixture is baked, removed from oven and place the cake (still in it’s grease proof paper) onto a wire rack to cool. Once cooled, using a heart shaped cookie cutter you can cut out the cakes.
You could make the cakes thinner and stick two hearts together with jam and clotted cream inside like a scone 🙂
I instead simply drizzled mine with some icing. To do this I mixed icing sugar and water together until the mixture was a little stiff and then add 3 drops of red food colouring to make the icing runnier to be able to drizzle off a spoon over the cakes.
Simple! Will you been baking this Valentines? I think I will try Becky’s recipe too as I have some marshmallows in the cupboard, so will blog about those next week!