The Birthday Book Cake

INGREDIENTS

Self rising flour                          - 6 ozs

Eggs                                         - 4

Butter                                       - ¼ lb

Milk                                         - 4 tbls

Castor sugar                             - 6 ozs

Vanilla                                      - 1 tsp

Baking powder                         - ½ tsp

A pinch of salt

METHOD

Beat butter and sugar to a cream. Add eggs one at a time, beating well. Add sifted flour and baking powder alternately with milk and vanilla. Bake in two 8 inch round, greased and floured sandwich pans, or one oblong 10” x 6 ½” in a moderate oven for half an hour. 15 min at first temperature, 10 min at 2^nd temperature and 5 min for 3^rd temperature.

 When cold, cover it with butter icing and decorate.

Icing

Icing sugar                    - 13 ozs

Butter & vanilla             - 4 ½ ozs

Shape the oblong cake to resemble an open book, cutting a V-shaped wedge down the centre and shaping the sides to form the sloping pages. Cover the top smoothly with butter icing (no.8 tube). Pipe in the pages with the no.5 tube. Pipe a colored border around the base with a no.3 tube to suggest the binding. Now write your birthday wish with a no.3 tube and decorate the open pages with flowers no.13 and leaves (small leaf tube) no.1 for stems. No.30 for ribbon marker.