IngredientsMakes: 12 minty cakes
- 200g self-raising flour
- 200g caster sugar
- 200g margarine, melted
- 3 eggs, beaten
- 100g unsweetened cocoa powder
- milk as needed
- Vanilla Buttercream icing
- Candy canes
- Mini marshmallows (optional)
Preparation methodPreheat oven to 150 C / Gas 2. Line tin with paper cases.
Mix together margarine and sugar in a large bowl. Stir in eggs. Sift in flour and cocoa and fold to combine. Stir in a few drops of milk.
Pour into prepared cases and bake in preheated oven for 20-25 minutes. The cakes are ready when a skewer inserted in the middle comes out clean. Allow to cool on wire rack.
Spread an even layer of buttercream on to the cakes – you could stir in some Vanilla essence first for extra flavour. Place candy canes in a plastic bag and use a rolling pin to crush them to small pieces. Sprinkle the pieces and mini marshmallows on to the iced cakes.
NOTE: Always ask an adult for help in the kitchen!