Little Parrot Cake – Easy Desserts Recipe
For the sponge
preparation time: approx.
25 minutes (plus baking and cooling time)
Little Parrot Cake
Pre-heat the oven to 180 0C (Gas Mark. 4. Fan oven 160 0C). Grease a mini cake tin approx. 15 cm long with butter. To make the sponge. Beat the butter until smooth. Gradually and the sugar, Then the egg. And stir in. Mix the baking powder into the flour and stir, alternating with the milk.
Divide the mixture into three. Mix one with the vanilla sauce powder, the second with the cherry jelly powder and the third with the sweet woodruff jelly powder. Pour the three mixtures into the tin in layers, starting with the yellow mixture and finishing with the green one Bake on the middle shelf for approx. 40 minutes. Allow to cool briefly in the tin, then turn out and allow to cool completely.
To decorate, mix the icing sugar with a little water to create smooth paste and coat the cake with it. Sprinkle the hundreds and thousands and sugar sprinkles in the still soft icing and press down lightly. Allow the icing to set.
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