Why just have one regular cake when you can have many rainbow-colored, frosting-filled small ones?
250 milliliters skim milk
1 tablespoon vinegar
125 grams Butter, Softened
200 grams Sugar
1 teaspoon vanilla
450 grams Plain Flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup Sprinkles
150 grams unsalted butter, softened
250 grams icing sugar
1 teaspoon almond extract
150 grams icing sugar
Let's get Cooking...
First make a buttermilk by combining the vinegar and milk in a bowl. Stir and then set aside in the fridge.
Preheat oven to 350. Line 2 baking trays with parchment paper. In a mixing bowl, cream the butter and sugar together until pale and creamy then beat in the egg and add the vanilla Extract.
In a separate bowl add the flour, baking soda and salt, mix. Gradually add spoonfuls of the flour mixture to the butter mixture, mixing well after each addition, along with a few glugs of buttermilk to make a smooth, thick cake mixture. You may not need all the buttermilk. Stir in the sprinkles.
Place batter in a piping bag or large freezer bag and cut a one inch opening in one of the corners. Gently pipe out the batter on to the baking trays to make even mounds roughly 1 1/2 inches in diameter. Allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
For the topping, add the icing sugar into a mixing bowl and gradually add 5 to 6 teaspoons warm water to make a smooth, spreadable icing. Divide into two bowls and dye one a purple and the second green. Spread thickly over the peaked side of half the cooled cakes. Sprinkle with your favourite sprinkles and leave to set.
For the icing, whisk together the butter, almond extract and icing sugar until smooth and spreadable. Separate into two bowls. Dye one a blue and the second a pink. Carefully spread the icing onto the flat side of one of the pies. Assemble so that the glazed pies are on top.