I thought for a second, I need a new post on my blog. What could I do? Hmmm? I know! I will bake a chocolate cake and then make some candy floss and stick the candy floss on top of the cake. I thought for another second. Where could I find some candy floss. I don’t have a candy floss machine and they don’t have it in Tesco and why do a chocolate cake when I could do a vanilla cake? So the next day I went to Tesco to get some marsh mallows (and you need to make this cake with marsh mallows) and some ingredients for a vanilla cake, oh and some raspberry jam.
Here is the boring bit that you normally have to do first pre heat the oven to 180 degrees. Then the next boring bit I got an 8 inch round cake pan and greased it and lined it.
Then I got the butter and I almost got round to cutting it but it was too hard so I asked mum to do it for me. Then we put the butter in a big mixing bowl and mixed it till it was very, very, very, very soft.
Then we put in 3 large eggs …
… and my hands got so greasy that I couldn’t do the next bit, so mum helped put the caster sugar in. Then we got some self raising flour and I think that means that it grows up by itself. After that we did the most exiting thing ever! We got wait for it, wait for it 1 1/2 teaspoons of baking powder! How exciting!
We put every ingredient down the drain, no sorry in the mixer until everything is smooth.
Then we put it in a cake pan and the left overs into some cupcakes.
Then we stuffed it into the oven for 25-30 mins until it was stuffed (Sometimes I say stuffed when I am hot). Then we got the jam and spread it on top of the cake and put the flump …
… star on top of the cake and the jam and that is how you make a Flumpie.
6 oz butter
3 large eggs
6 oz castor sugar
6 oz self raising flour
1 1/2 teaspoons of baking powder
Preheat the oven to 180 degrees C.
Grease and line an 8 inch round cake pan (and also line 6 to 8 cupcake holders with cases. This recipe makes 2 x 7″ round cakes, so there’s a bit left over for cupcakes if you just make one 8″ round Flumpie cake).
Make sure that the butter is very soft – beat it for a bit first in the mixer.
Scrape down the sides of the bowl.
Add all the other ingredients.
Beat on medium speed for a minute until everything is smooth and mixed together.
Fill the cake pan no more than 2/3 full and divide the rest of the batter between the cupcake cases.
Bake in the centre of the oven for 25 to 30 minutes.
Remove and leave to cool on a wire rack.
Spread raspberry jam on top of the cake.
Cut up some marshmallow flumps and make a star with them on top of the cake.