Patty Cakes
1/4 cup Margarine
1/4 cup Castor Sugar
1 Egg
3 drops Vanilla Essence
3 Tbs Milk
3/4 cup Self Raising Flour
Method:
1/2 cup Icing Sugar
1/2 tsp Milk Powder
Water
Method:
Mix together in a bowl, adding sufficient water (1/2 teaspoon at a time) to make a thick paste. Spread on cakes.
1/4 cup Castor Sugar
1 Egg
3 drops Vanilla Essence
3 Tbs Milk
3/4 cup Self Raising Flour
Method:
- Collect all ingredients.
- Set oven to 200°C. If it is not a fan- forced oven place oven shelf on second top rung.
- Place patty papers in tin.
- In a large bowl cream margarine and sugar together with the back of the wooden spoon until the mixture changes colour and is the consistency of whipped cream.
- Very gradually add the beaten egg, beating well after each addition. If the mixture looks like it will curdle add a little of the flour you have measured out (not extra flour).
- Stir in the vanilla.
- Using a metal spoon, fold in the flour and milk alternatively, 1/3rd at a time (3 times)
- Ensure all dry ingredients are properly mixed in.
- Place mixture in patty pans 3/4 filling each one.
- Bake 10 - 15 minutes. The cakes should be risen, browning and spring back when gently touched in the middle with your finger.
- Lift onto cake cooler. Ice when cold.
1/2 cup Icing Sugar
1/2 tsp Milk Powder
Water
Method:
Mix together in a bowl, adding sufficient water (1/2 teaspoon at a time) to make a thick paste. Spread on cakes.