METHOD:
Please note that cooking appliances may vary. These instructions are given only as a guide.
Preheat oven to 180°C (160°C for fan assisted ovens) / 350°F / Gas Mark 4.
- To make the plain beanie cake sponge:
Empty into a large mixing bowl the Vanilla sponge mix, 1 egg, 60ml (4 tablespoons) of cold water and 50g (2oz) softened butter.
Mix on high speed with an electric whisk or mixer for 1 ½ minutes and then spoon the cake mix into the Baking container provided.
- To make the green colour beanie cake sponge:
Empty into a large mixing bowl the Vanilla sponge mix, 1 egg, 60ml (4 tablespoons) of cold water and 50g (2oz) softened butter.
Mix on high speed for 1 ½ minutes, then gradually add 2ml of green food colouring and mix for a further 30 seconds. Spoon the green cake mix in the Baking container.
- To make the red colour beanie cake sponge:
Empty into a large mixing bowl the Vanilla sponge mix, 1 egg, 60ml (4 tablespoons) of cold water and 50g (2oz) softened butter.
Mix on high speed for 1 ½ minutes, then gradually add 1-2ml of the red food colouring and mix for a further 30 seconds. Spoon the red cake mix in the Baking container.
- Place on a baking tray and bake on the middle shelf of the oven for 25-30 minutes.
- Allow the cake to cool in its container for approximately 45 minutes, and then gradually remove from the container.
- Beat 150g (6oz) of softened butter with a wooden spoon until soft. Gradually beat in the 3x of Topping mix to form a light butter cream – use an electric whisk to get it really light or add a few drops of water if necessary to soften.
- Spread a thin layer of topping on top of the green coloured sponge, and then place the plain beanie cake sponge on top. Spread another thin layer of topping on the plain beanie cake sponge then place the red coloured sponge on top. With the remaining topping, spread it over the top of the cake and down the sides.
- To decorate the cake use the Chocolate Beans to place over and around the cake.
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