My First Three Tier Sanwich Cake


Layer Cake Mix

450g (16 oz) vegan margarine

450g (16 oz) castor sugar

8 eggs

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.

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