Ingredients

Cake/Sponge

  • 4OZ Self Raising Flour
  • 4OZ Butter
  • 4OZ Sugar
  • 2 Eggs
  • Vanilla Essence
Buttercream

  • Butter
  • Icing Sugar
  • Peppermint Essence
  • Blue food colouring.
Weight out the butter and the sugar and put them in a bowl. Mix them until whiteish in colour, fluffy and until it's easy to move the spoon in the mixture. Add one egg and a small amount of the flour and mix. Add more flour so it doesn't curdle. Then ad the next egg and another small amount of flour, adding the rest of the flour when mixed in. Add cocoa powder and the vanilla essence to taste. (The stronger, the better.) If the mixture becomes too dry, ad a small drop of milk to soften it up.

Place the mixture into a pre-greased (Get some butter on a small piece of paper and smear it on the inside of the tin.) baking/cake tin and place in a pre-heated oven and bake until risen. (Use a knife to test to see if it is done.)

To make the buttercream, add butter (As much, or as little. Whatever is needed. )to a bowl and keep adding icing sugar, mixing until firm. (There should be more icing sugar than butter.) Add the peppermint essence to taste. Then add the blue food colouring and a small amount of cocoa powder to create the 'cement look'.

After your cake is ready, slice it in half and spread the buttercream generously.

NOTE: Make sure that the cake is cold before you add the buttercream to the middle.

 





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