vanilla Archives - Twins And A Blog

Eggless Vanilla Cake

This is my eggless vanilla cake recipe based on my Crunchy Lemon Muffin & Doughnut Muffin recipes (which can be made eggless too!) They are super light and fluffy, great by itself or iced with my Perfect Buttercream Icing. I made these for the girls’ 1st birthday smash cakes as they showed signs of an egg allergy & I didn’t want to risk any flare ups during their cake smash session!

3 layers of Eggless Vanilla Cake iced with Perfect Buttercream Icing

Cake Smash with Cherry On Top Photography

Eggless Vanilla Cake

Print Recipe

Cooking Time: 35 minutes

Ingredients

300 grams self raising flour
150 grams white sugar
75 grams butter
230 grams milk
1 teaspoon vanilla bean paste/extract

Instructions

METHOD (Thermomix):

Preheat oven to 160 degrees.

Add all ingredients into the bowl - mix 20 seconds/Speed 5.

Spoon batter into lined cake tin(s).

Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).

METHOD (Non Thermomix):

Preheat oven to 160 degrees.

Melt butter.

Add all ingredients into a bowl and mix until well combined.

Spoon batter into lined cake tin(s).

Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).

Notes

The mixture makes 1 x 22cm+ cakes, 2 x 12cm cakes or 12 x muffin sized cakes.

September 30, 2018 By Sophia Brown

Baking/ Cake/ Dessert/ Thermomix

Flower Power Cake

This was the cake that I made for my grandma’s 87th birthday!

This was a really easy and simple cake to make and includes:

1. 30 Second Vanilla Buttercake (x 2 cakes in 20cm cake tins) with toasted coconut in-between cake layers

2. Perfect Buttercream Icing (x 4 batches) piped with a Wilton 2D piping tip

3. Candy Melt Flowers (Red and Pink Candy Melts melted in ziplock bags and piped into flower shapes) with edible gold leaf.

I don’t speak/read/write in Chinese, however I copied some Chinese writing which says ‘Happy Birthday’ for my Chinese speaking grandma – and lucky she knew what it said! I was worried I copied the characters poorly lol!!

Assembly of the cake is illustrated in the photos below:

October 11, 2016 By Sophia Brown

Baking/ Cake/ Thermomix

30 Second Vanilla Butter Cake

This is a great basic cake recipe for decorating! A base for drip cakes, naked cakes, rainbow/ombre layer cakes, buttercream, fondant, or even dusted with icing sugar!! This is quick, easy, and is a super light and fluffy butter cake which is nice and firm for decorating. I have also made this into an Easy Watermelon Cake!

The cornflour in the recipe adds to a fluffier, lighter texture. In comparison to previous butter cake recipes I used in the past, the crumbs are much bigger and it can taste quite heavy. This is a lot lighter with finer crumbs which makes it taste (and is quick to make) like a ‘packet mix’ kind of cake!

Add ingredients to bowl.

Mix – 30 seconds/Speed 6.

Pour and spread into lined baking tin.

Bake for 35 minutes or until skewer comes out crumb free.

Cool before taking out of tin and decorating.

This cake is decorated with 1 1/2 batches of my Perfect Buttercream Icing using a Russian rose piping tip.

30 Second Vanilla Butter Cake

Print Recipe

Cooking Time: 30 minutes

Ingredients

210 grams self raising flour
190 grams butter
170 grams sugar
80 grams milk
40 grams corn flour
3 x eggs
2 teaspoons vanilla bean paste/extract

Instructions

METHOD (Thermomix):

Preheat oven to 160 degrees.

Add ingredients to bowl. Mix - 30 seconds/Speed 6.

Pour and spread into lined baking tin.

Bake for 35 minutes or until skewer comes out crumb free.

Cool before taking out of tin and decorating.

METHOD (Non Thermomix):

Preheat oven to 160 degrees.

Melt butter.

Add ingredients into large bowl and mix until ingredients well combined.

Pour and spread into lined baking tin.

Bake for 35 minutes or until skewer comes out crumb free.

Cool before taking out of tin and decorating.

Notes

This cake is decorated with 1 1/2 batches of my Perfect Buttercream Icing using a Russian rose piping tip. Note: You can also use this for cupcakes - cooking time will be around 15 to 20 minutes or until a skewer comes out crumb free.

July 24, 2016 By Sophia Brown