Ball In A Bowl
You Will Need:
• two one litre over proof bowls
• 250g butter
• 250g caster sugar
• 250g self raising flour
• five eggs
• bakeing powder
• vanilla essence
• strawberry jam
• white ready made iceing
• black ready made iceing
• In a bigger mixing bowl, mix 250g of butter with 250g of caster sugar. Add to this 250g of self raising flour, five eggs and two and half teaspoons of baking powder. Drop in a dash of vanilla essence too, then mix thoroughly.
• Lightly grease your oven-proof bowl(s) and lightly cover the inside with flour.
• Divide the mixture evenly between the two bowls. If you haven't got two bowls, the mixture will keep perfectly well in the fridge whilst the first cake cooks.
• Cook for 45 minutes on 150 degrees celsius (gas mask 3) until they're well risen and firm to the touch.
• Strawberry jam makes a great filling. Just add a generous amount to the flat part of one cake, then spread it out to the edges using a back of the spoon.
• When done, add the second cake on the top, like this.
• Next comes the icing. You need some white, ready-made icing for this. Roll it out into a circle.
• The easiest way to pick it up is to lay it over a rolling pin, Lay it over the cake.
• Tuck in the icing, all the way round the base, as neatly as you can. If there's any excess, just trim it off.
• The hexagon shapes for the icing are made from black ready-made icing.
• Stick on the hexagons by dabbing on water with a pastry brush. That completes the cake!
