Layer Cake Mix
450g (16 oz) vegan margarine
450g (16 oz) castor sugar
450g (16 oz) self-raising gluten-free flour
2tsp vanilla essence
3tbsp baking powder
3tbsp oats milk
food colorings to suit
285g (10 oz) butter, softned
575g (20 oz) icing sugar
4 tbsp oats milk
1.Preheat your oven to 180° C, 350°F. Gas mark 4. Grease all 5.18cm (7”) layer cake tins.
2.Cut a circle 18cm in diameter from baking parchment and place in the bottom of each tin.
3.In a bowl cream margarine and sugar until light and fluffy.
4.Beat in the eggs, one at time, adding a flour with each.
5.Gently fold in remaining flour and baking powder.
6.Add the vanilla essence and milk.
7.Split the cake mix equally into 5 separate bowls, and add colouring to suit.
8.Placein prepared time and bake for 20-25 minutes.
9.Allow to stand for 5 minutes and turn out the layers onto a cooling rack to cool completely.
10.Whilst the layer are cooling prepare the butter icing.
a.Place the butter in a clean dry bowl and beat gently until softened.
b.Add the sifted icing sugar a little at time until it has all been added to the mix.
c.add themilk and best for a further 2 minutes until light and fluffy
11.When the layers are completely cooled assemble the layer cake, adding a layer of frosting between each layer.
12. Once all five-layers have been assembled take the remaining frosting and cover the top and sides of the cake to complete.