Tin Can Cakettes!




These cakes were a birthday present to one of my best friends. I was really excited about trying out this baking technique! I love it because it gives even MORE surface area for icing (yum, yuummmmm!).

Sadly, I misplaced my icing tips which make the finished product look somewhat…unprofessional. I tried to hide it behind my fondant roses! 😉


For the cake:

225g/8oz plain flour

350g/12½oz caster sugar

85g/3oz cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 free-range eggs

250ml/9fl oz milk

125ml/4½fl oz vegetable oil

2 tsp vanilla extract

250ml/9fl oz boiling water

Butter Cream Icing:

– Half a stick of butter

– 1 1/2 cups icing sugar

– tablespoon of milk

– tablespoon vanilla

– 5 drops purple coloring (optional)



1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. For the cake, place all…

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