Ingredients
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115g butter softened
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1 1/4 cup (200g) soft brown sugar
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1 tsp Queen Vanilla Bean Paste
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1 large egg
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2 cups (300g) white plain flour
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1¼ tsp bicarbonate of soda
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Pinch salt
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225ml buttermilk
Buttercream
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80g butter
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1 tsp Queen Vanilla Bean Paste
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2 cups (300g) icing sugar
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1 tsp milk
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Sugar pearls, to decorate
Method
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1
Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.
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2
With an electric mixer, or hand-held mixer, beat the butter, sugar and Vanilla Bean Paste until thick and creamy. Add the egg and mix until combined.
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3
Using a spoon, mix through the sifted flour, salt and bicarb soda then mix in the buttermilk.
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4
Use an ice-cream scoop to spoon scoops of batter onto the baking trays making sure you leave a few centimetres between each scoop. Smooth out the tops with your finger (or use the back of a spoon) and even them out so they’re the same height all over.
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5
Bake for 10-12 minutes or until they’re firm then transfer to a wire rack to cool.
Method - Buttercream
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1
To make the filling, beat the butter until smooth, creamy and pale and then beat in the vanilla extract.
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2
Gradually add the icing sugar and slowly mix until combined. Add milk a teaspoon at a time until you reach a spreadable consistency.
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3
Spread half of the cakes with icing on the flat side and sandwich them together with an un-iced cake. Decorate with soft sugar pearls and dust with icing sugar.
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