Ingredients:
400g of milk choclate
400g of butter
4 squares of dark chocolate
250ml of cold water
170g of selfraisoned flour
170g of plain flour
1 tea spoon of baking powder
400g of brown sugar
400g of caster sugar
50g of cocoa powder
6 eggs
150g of butter milk
topping;
middle
100g of icing sugar
100g of butter
2 table spoons of milk
75g of cocoa powder
outside:
200g of milk choclate
50g of water
50g of condensed milk.
topping:
100g of icing sugar
100g of butter
2 table spoons of milk
75g of cocoa powder
Equitment;
1 medium sized pan
1 plate
1 jug
1 wooden spoon
1 sieve
1 teaspoon
whisk
2,20cm round tin (8cm deep)
2 round baking papers
1 large bowl
2 medium bowl
whisk
cooling rack(optional)
piping bag
time needed;
time to bake cake=1 and a half hours
time to do everything=2 and a half hours
8 medium slices.
batter;
first step;
Put the oven onto 160c/gas mark 3
Break the milk chocolate into small pieces.
In a pan put the broken pieces of chocolate and the butter cubes.Then add in the 4 squares of dark chocolate and the cold water.Put the fire onto a low heat and let it melt.
step two;
While the chocolate mix is melting,get a large bowl,sieve the self raising flour and the plain flour into it.Put the baking powder into it,the white sugar and the brown sugar and then sieve the cocoa powder.Mix it all in with your hands.check the chocolate mix,and stir it with a wooden spoon.
step three;
If the chocolate mix is nice and runny and smooth,turn the fire off, if it is still a bit lumpy,leave the fire on.
In a medium sized bowl,put in the eggs and the buttermilk and mix together with a whisk for 2 minutes.
Then take the pan off the fire and and pour it into the flour mix,then get the egg mix,and pour it into the flour mix too.Then mix it all together with a whisk for 5 minutes.
step four;
Get the two round baking trays and put baking paper into them.share the mixture between the two trays.then put them in the middle of the oven,that should have already been on before you made the cake mix.put the cakes in the oven for 1 hour and a half.
While cakes are cooking,clean up any mess,so the table is clear.
step five;
After your cakes are cooked,take them out of the oven,put them on the stove to cool,or you can use a cooling rack for 10 minutes.After 10 minues,take the cake out of the tins by turning them upside down,then put them on a plate and put in the firde for 20 minutes.
step six;
While the cakes are cooling,clean up your mess.
make the choclate butter cream by getting 2 large bowls,sieve 100g of icing sugars into both bowls. then add 100g of butter into both bowls,then cream together with a wooden spoon until smooth.then sieve the cocoa powder into both bowls and then stir with a wodden spoon.you should now have two bowls of choclate butter cream.
Then in a pan,put the milk choclate into it,then add the water and condence milk,and put it on a low heat and let it melt.
step seven:
when your cakes have cooled,take them out of the fridge,then put them on two seperae plates.with one of them,cut the top of.so you have a flat top.then with one bowl of choclate butter cream,put it all over the top of the flat cake,put all the butter cream onto it,so it's thick,then put the other other cake on top of it.then go back to the choclate on the fire.If it is smooth,turn the fire off.let it set,for 5 minutes,so it becomes thick.when it is thick,scoop in on top of the 2 choclate cakes.spread it all around so your cake is covered in choclate.
step seven:
with your other bowl of chocalte butter cream,put all of it into a piping bag.then put the piping bag to the egde of the cake.and squeze it on the spot.and then let go.so then you have a small ball.go around all the edges of the cake.
with the rest of the butter cream ,go into the centre of the choclate cake.do one big swirl in the middle,leaving a gap between the balls.
step eight:
now put your cake in the fridge to set.after 1 hour,your cake should be lovely and tasty.
I hope you enjoy!
Saturday, 28 January 2012
Friday, 20 January 2012
Fairy cakes
ingreediants;
250g of selfraisoned flour
250g of butter
5 eggs
250g of sugar
topping:
150g of icing sugar
30ml of warm(not hot)water
Pink food coloring
Blue food coloring
orange food coloring
equipment;
1 large bowls
wooden spoon
whisk
electric whisk(optional)
sieve
4 medium bowls
1 table spoons
4 tea spoons
24 fairy cake casses
two bun trays with 12 wholes in each
ice scream scooper
time
17 minutes to bake
1 hour to make altogether
makes 24 cakes,if you only want 12 half the recipe.
the batter
step one:
set the oven at 180°c/gas mark 4.
In a large bowl,put in the butter and sugar. With a wodden spoon (not a whisk) cream the butter together with the sugar. When it becomes creamy,stop creamy.
second step:
In a separate small bowl beat together the eggs with a whisk (not a wodden spoon) for two minutes.
Then add the eggs to the butter and sugar mix.
Mix with an electric whisk if you have one,or you can just use a normal whisk.With an electric whisk,whisk for two minutes.With a normal whisk , whisk for five minutes. It could be a bit lumpy, but dont worry.
step three:
Then seive in the self raisoned flour.
Mix it with a whisk for two minutes until nice and smooth.
fourth step:
In two bun tins with 12 holes in each,put in 24 cake casses.
spoon in the mixture equally.
Fill the casses 3/4 full.
Put in the oven at 180°c /gas mark 4.
Bake for 17 minutes.
fifth step:
While cakes are cooking, clean up.
After the cakes are cooked.take them out of the tin,by turning it upside down (do not take out with hands)then put them on a plate and cool in fridge for 20 minutes.
seventh step:
While cakes are cooling in the fridge,make your icing.
In a meduim bowl,seive in the icing sugar,then add in the warm water.mix it with a table spoon untill nice and thick,if it is too runny add some more icing sugar to it.If it is to thick,at a tiny bit of water to it.
share the icing into three other bowls so that you have four bowls all together.
In one bowl put a tea spoon of blue food couloring into it,and mix,then leave the spoon in the mixture.
In another bowl put a tea spoon of orange food couloring into it and mix,leave the spoon in the mixture.
In the last bowl put a tea spoon of pink food coloring into it and mix,leave the spoon in the mixture.
With the white icing in the large bowl,put it with the other icings.
Leave the four bowl on the table in front of you.clean up any mess.
By the time you have made your icing and cleaned up again,the cakes should have been cooled.
eight step
After the cakes have cooled,take them out of the fridge.put them in front of you.divide them into 4 piles,so that you have 6 at each pile.with white icing,lightly level the top of them with a tea spoon.
With the blue icing level the top of another six with a tea spoon.
with the orange icing level the top of another six with a tea spoon.
With the pink icing level the top of the final six with a tea spoon.
Then put them all in the fridge to let the icing set.
then eat and enjoy!
250g of selfraisoned flour
250g of butter
5 eggs
250g of sugar
topping:
150g of icing sugar
30ml of warm(not hot)water
Pink food coloring
Blue food coloring
orange food coloring
equipment;
1 large bowls
wooden spoon
whisk
electric whisk(optional)
sieve
4 medium bowls
1 table spoons
4 tea spoons
24 fairy cake casses
two bun trays with 12 wholes in each
ice scream scooper
time
17 minutes to bake
1 hour to make altogether
makes 24 cakes,if you only want 12 half the recipe.
the batter
step one:
set the oven at 180°c/gas mark 4.
In a large bowl,put in the butter and sugar. With a wodden spoon (not a whisk) cream the butter together with the sugar. When it becomes creamy,stop creamy.
second step:
In a separate small bowl beat together the eggs with a whisk (not a wodden spoon) for two minutes.
Then add the eggs to the butter and sugar mix.
Mix with an electric whisk if you have one,or you can just use a normal whisk.With an electric whisk,whisk for two minutes.With a normal whisk , whisk for five minutes. It could be a bit lumpy, but dont worry.
step three:
Then seive in the self raisoned flour.
Mix it with a whisk for two minutes until nice and smooth.
fourth step:
In two bun tins with 12 holes in each,put in 24 cake casses.
spoon in the mixture equally.
Fill the casses 3/4 full.
Put in the oven at 180°c /gas mark 4.
Bake for 17 minutes.
fifth step:
While cakes are cooking, clean up.
After the cakes are cooked.take them out of the tin,by turning it upside down (do not take out with hands)then put them on a plate and cool in fridge for 20 minutes.
seventh step:
While cakes are cooling in the fridge,make your icing.
In a meduim bowl,seive in the icing sugar,then add in the warm water.mix it with a table spoon untill nice and thick,if it is too runny add some more icing sugar to it.If it is to thick,at a tiny bit of water to it.
share the icing into three other bowls so that you have four bowls all together.
In one bowl put a tea spoon of blue food couloring into it,and mix,then leave the spoon in the mixture.
In another bowl put a tea spoon of orange food couloring into it and mix,leave the spoon in the mixture.
In the last bowl put a tea spoon of pink food coloring into it and mix,leave the spoon in the mixture.
With the white icing in the large bowl,put it with the other icings.
Leave the four bowl on the table in front of you.clean up any mess.
By the time you have made your icing and cleaned up again,the cakes should have been cooled.
eight step
After the cakes have cooled,take them out of the fridge.put them in front of you.divide them into 4 piles,so that you have 6 at each pile.with white icing,lightly level the top of them with a tea spoon.
With the blue icing level the top of another six with a tea spoon.
with the orange icing level the top of another six with a tea spoon.
With the pink icing level the top of the final six with a tea spoon.
Then put them all in the fridge to let the icing set.
then eat and enjoy!
Wednesday, 18 January 2012
Bannana cake
Ingreediants
500g of butter(softened)
500g of sugar(white)
10 eggs(beaton)
500g of selfraisoned flour
6 medium bannanas(mashed)
2 table spoons of vanilla essense
equitment
2 large bowls
wooden spoon
whisk
electric whisk(optoinal)
sieve
masher
medium bowl
table spoon
tray(The area of my cake tin is 140cm.)
If you have a loaf tin ingreediants are:
175g of butter
175gof sugar
3 eggs
175g of flour
2 bannanas
1 tea spoon of vannila essence
time needed:
time to bake my cake=3 hours.
loaf tin=1 hour
servings for mine=30
loaf tin serving=10 serving
time all together for mine=3 and a half hours
time all together for loaf tin=1 and a half hours.
batter
first step:
put the oven on at 160°c /gas mark3.
put the butter and sugar into a large bowl and cream together with a wooden spoon until creamy.It should take about 2 minutes.
second step:
In the medium bowl put the eggs in it.Mix it with a whisk,if you want you can whisk it with an electric whisk.Then pour the eggs into the butter and sugar mixture.mix it with a whisk.If you use a normal whisk,it might become a bit lumpy,but thats fine.Mix it for 5 minutes.If you use an electric whisk,there will not be any lumps.mix it for 3 minutes.
third step:
sieve the flour into the mixture and whisk it with a whisk.It takes about 3 minutes.Then in another large bowl,put the bannanas inside it and mash with a masher until runny.Then add the bannanas into the mixture with a whisk.Whisk it for 5 minutes.
fourth step
butter the tray you are using,then poor the mixture into it.Then put in the oven that was already hated up earlier.cook in oven for 1 hour for the loaf tin.
If you are using my size tin,cook for 3 hours.
For the first two hours,cook it in the middle of the oven,for two hours.Then take out,cover the whole thing with foil,then put back in the oven for 1 more hour to make it 3 hours.If it is not cooked,put back in the oven and keep ckecking until done.
fifth step:
once the cakes are cooked,let them cool before you cut.
500g of butter(softened)
500g of sugar(white)
10 eggs(beaton)
500g of selfraisoned flour
6 medium bannanas(mashed)
2 table spoons of vanilla essense
equitment
2 large bowls
wooden spoon
whisk
electric whisk(optoinal)
sieve
masher
medium bowl
table spoon
tray(The area of my cake tin is 140cm.)
If you have a loaf tin ingreediants are:
175g of butter
175gof sugar
3 eggs
175g of flour
2 bannanas
1 tea spoon of vannila essence
time needed:
time to bake my cake=3 hours.
loaf tin=1 hour
servings for mine=30
loaf tin serving=10 serving
time all together for mine=3 and a half hours
time all together for loaf tin=1 and a half hours.
batter
first step:
put the oven on at 160°c /gas mark3.
put the butter and sugar into a large bowl and cream together with a wooden spoon until creamy.It should take about 2 minutes.
second step:
In the medium bowl put the eggs in it.Mix it with a whisk,if you want you can whisk it with an electric whisk.Then pour the eggs into the butter and sugar mixture.mix it with a whisk.If you use a normal whisk,it might become a bit lumpy,but thats fine.Mix it for 5 minutes.If you use an electric whisk,there will not be any lumps.mix it for 3 minutes.
third step:
sieve the flour into the mixture and whisk it with a whisk.It takes about 3 minutes.Then in another large bowl,put the bannanas inside it and mash with a masher until runny.Then add the bannanas into the mixture with a whisk.Whisk it for 5 minutes.
fourth step
butter the tray you are using,then poor the mixture into it.Then put in the oven that was already hated up earlier.cook in oven for 1 hour for the loaf tin.
If you are using my size tin,cook for 3 hours.
For the first two hours,cook it in the middle of the oven,for two hours.Then take out,cover the whole thing with foil,then put back in the oven for 1 more hour to make it 3 hours.If it is not cooked,put back in the oven and keep ckecking until done.
fifth step:
once the cakes are cooked,let them cool before you cut.
how to make carrot cupcakes
Ingreediants: topping:
300g of butter (softened) 150g of icing sugar(sieved)
300g of sugar (white) 150g of butter(softened)
6 eggs (beaton) 2 table spoons of carrot juice
300g of sef raisoned flour (sieved) Orange food colouring
200g of carrots (grated finely) 1 medium carrot(grated and boiled)
equitment: time needed:
making everything=1hour and 30 minutes
2 big bowls cooking time=20-25 minutes
a wodden spoon It makes 24 cup cakes,if you only want 12
half the recipe.
whisk
3 medium bowls
sieve
grater
table spoon
pan
electric whisk(optional)
ice cream scooper(optoinal)
24 cupcake casses
2 muffin trays with 12 holes in each
piping bag
The batter
first step
put the oven on.180°c/gas mark 4.
In a large bowl,put the butter and sugar into it.cream it together with a wodden spoon until it is creamy.It should take about 2 minutes.
second step:
In a medium bowl crack the eggs.beat them with a whisk.if you want you can also use an electric whisk.beat the eggs for 3 minutes.Then add the eggs to the butter and sugar mixure.Mix with a whisk,if you use a normal whisk,it could go a bit lumpy,but thats ok,mix it for 5 minutes.If you use
an electric whisk,there will be no lumps.whisk it for 3 minutes.
third step:
Then get a sieve and sieve the flour into the mixture.then mix with a whisk for 2 minutes.Wash ,peel and grate the carrots.peel them into a fine strips or peices.Then add the carrots to the mixture and whisk for 1 minute.
fourth step:
Then put 24 cupcake casses into the two muffin trays.then with an ice cream scooper,equally spoon the mixture out.If you havn`t got an ice cream scoooper,you can use an ordinary spoon.
Once the mixture is in the trays,put them in the oven.The oven should have already been on from before you made your mixture.Put the cakes in the oven for 20-25 minutes.
fifth step
While the cakes are cooking make your icing.
In a pan,fill it half full with water and put it on the fire on a high heat.while the water is heating up,wash,peel and great the carrot,save a little bit of carrot in a bowl.Then add the greated carrot to the hot water on the fire.then put the fire down to a low heat.leave it to soften for 5 minutes.
In a large bowl,sieve the icing sugar into it.then add the butter.Then cream them together with a wodden spoon for 2 minutes.Then add the two table spoons of carrot juice.mix it with a whisk for 1 minute,then add 1 table spoon of orange food colouring,strir until the colour has blended in.
Then go back to your carrots,turn the fire off,and drain the water,put the carrots in a bowl,and let it cool in the fridge.It should take 5 minutes to cool. After 5 minutes take them out,and put them into the icing mixture.then stir with a wodden spoon for 3 minutes.
put the icing ito a piping bag.
step six
Once your cakes are cooked,take them out of the oven.Turn the tray upside down to get the cakes out.Do not use your hands to take them out or you will burn your self.once the cakes are out of the tin,put them on a plate and put them in the fridge for 20 minutes.Put the piping bag in the fridge too.
While your cakes are cooling,clean up.
step seven
once your cakes are cooled,take them out,and take out your icing bag too.Swirl on the icing nice and evnly.Then sprinkle on some of the carrot that you put in the bowl earlier.
300g of butter (softened) 150g of icing sugar(sieved)
300g of sugar (white) 150g of butter(softened)
6 eggs (beaton) 2 table spoons of carrot juice
300g of sef raisoned flour (sieved) Orange food colouring
200g of carrots (grated finely) 1 medium carrot(grated and boiled)
equitment: time needed:
making everything=1hour and 30 minutes
2 big bowls cooking time=20-25 minutes
a wodden spoon It makes 24 cup cakes,if you only want 12
half the recipe.
whisk
3 medium bowls
sieve
grater
table spoon
pan
electric whisk(optional)
ice cream scooper(optoinal)
24 cupcake casses
2 muffin trays with 12 holes in each
piping bag
The batter
first step
put the oven on.180°c/gas mark 4.
In a large bowl,put the butter and sugar into it.cream it together with a wodden spoon until it is creamy.It should take about 2 minutes.
second step:
In a medium bowl crack the eggs.beat them with a whisk.if you want you can also use an electric whisk.beat the eggs for 3 minutes.Then add the eggs to the butter and sugar mixure.Mix with a whisk,if you use a normal whisk,it could go a bit lumpy,but thats ok,mix it for 5 minutes.If you use
an electric whisk,there will be no lumps.whisk it for 3 minutes.
third step:
Then get a sieve and sieve the flour into the mixture.then mix with a whisk for 2 minutes.Wash ,peel and grate the carrots.peel them into a fine strips or peices.Then add the carrots to the mixture and whisk for 1 minute.
fourth step:
Then put 24 cupcake casses into the two muffin trays.then with an ice cream scooper,equally spoon the mixture out.If you havn`t got an ice cream scoooper,you can use an ordinary spoon.
Once the mixture is in the trays,put them in the oven.The oven should have already been on from before you made your mixture.Put the cakes in the oven for 20-25 minutes.
fifth step
While the cakes are cooking make your icing.
In a pan,fill it half full with water and put it on the fire on a high heat.while the water is heating up,wash,peel and great the carrot,save a little bit of carrot in a bowl.Then add the greated carrot to the hot water on the fire.then put the fire down to a low heat.leave it to soften for 5 minutes.
In a large bowl,sieve the icing sugar into it.then add the butter.Then cream them together with a wodden spoon for 2 minutes.Then add the two table spoons of carrot juice.mix it with a whisk for 1 minute,then add 1 table spoon of orange food colouring,strir until the colour has blended in.
Then go back to your carrots,turn the fire off,and drain the water,put the carrots in a bowl,and let it cool in the fridge.It should take 5 minutes to cool. After 5 minutes take them out,and put them into the icing mixture.then stir with a wodden spoon for 3 minutes.
put the icing ito a piping bag.
step six
Once your cakes are cooked,take them out of the oven.Turn the tray upside down to get the cakes out.Do not use your hands to take them out or you will burn your self.once the cakes are out of the tin,put them on a plate and put them in the fridge for 20 minutes.Put the piping bag in the fridge too.
While your cakes are cooling,clean up.
step seven
once your cakes are cooled,take them out,and take out your icing bag too.Swirl on the icing nice and evnly.Then sprinkle on some of the carrot that you put in the bowl earlier.
Monday, 16 January 2012
vanilla cupcakes with rainbow icing
ingredients: topping:
300g of Butter.(soft is best) 225g of icing sugar
300g of Sugar (White) 3 table spoons of milk
6 eggs (beat with a whisk) 225g of butter (softened)
2 table spoons of milk 1 table spoon of pink food colouring
300g of flour(self raisoned) 1 table spoon of orange food colouring
a few drops of vanilla extract (optional) 1 table spoon of green food colouring
1 table spoon of blue food colouring
1 table spoon of red foof colouring
spinkle toppings
3 table spoons of tropical juice.
equitement needed:
time needed:
Two large bowls
a wodden spoon It makes 24 cup cakes
a whisk it takes 20 minutes to cook
an electric whisk(optoinal) It takes 1 hour and 20 mintes to make the cakes.
a small bowl If you only want to make twelve cupcakes then half the
a sieve ingrediants.
24 cupcake casses
2 muffin trays with 12 holes in each
Ice cream scooper(optoinal)
piping bag
method:
cake batter
first step:
set the oven at 180°c/gas mark 4.
In a large bowl,put in the butter and sugar. With a wodden spoon (not a whisk) cream the butter together with the sugar. When it becomes creamy,stop creamy.
second step:
In a separate small bowl beat together the eggs with a whisk (not a wodden spoon) for two minutes.
Then add the eggs to the butter and sugar mix.
Mix with an electric whisk if you have one,or you can just use a normal whisk.With an electric whisk,whisk for two minutes.With a normal whisk , whisk for five minutes. It could be a bit lumpy, but dont worry.
third step:
Add the table spoons of milk to the mixture.Mix it with a whisk.
Then seive in the self raisoned flour.
Mix it with a whisk for two minutes.
Then add in the vanilla extract and stir into mixture.
fourth step:
In two muffin tins with 12 holes in each,put in 24 cupcake casses.
spoon in the mixture equally.
Fill the casses 3/4 full.
Put in the oven at 180°c /gas mark 4.
Bake for 20 minutes.
fifth step:
after the cakes are cooked.take them out of the tin,by turning it upside down (do not take out with hands)then put them on a plate and cool in fridge for 20 minutes.
rainbow icing
sixth step;:
while the cakes are cooling,make the icing.
sieve the icing sugar into a large bowl,put in the butter and cream together for two minutes.Then add the milk and stir with a wooden spoon,then add the 3 table spoons of tropical drink.Then get six cups,share the icing into them evenly.
In one cup mix one teaspoon of pink food coluring into it.
In another cup ,mix one teaspoon of orange food colouring into it.
In another cup ,mix one teaspoon of green food colouring into it.
In another cup ,mix one teaspoon of blue food colouring into it.
In another cup ,mix one teaspoon of red food collouring into it.
In another cup ,mix half a teaspoon of blue and red food colouring into it to make it purple.
Make sure that all your colours are mixes in well. Then get a piping bag to put your icing into. put one table spoon of pink,orange,green,blue, red and purple into the piping bag.put the colours in differnt orders.eg;blue,pink;red,orange,then blue again then purple.put them all in until all the icing from the cups are all gone.
step six
once the cakes have cooles,take them out of the fridge.then one by one,swirl the icing on.Then sprinkle the sprinkles on and your done.
300g of Butter.(soft is best) 225g of icing sugar
300g of Sugar (White) 3 table spoons of milk
6 eggs (beat with a whisk) 225g of butter (softened)
2 table spoons of milk 1 table spoon of pink food colouring
300g of flour(self raisoned) 1 table spoon of orange food colouring
a few drops of vanilla extract (optional) 1 table spoon of green food colouring
1 table spoon of blue food colouring
1 table spoon of red foof colouring
spinkle toppings
3 table spoons of tropical juice.
equitement needed:
time needed:
Two large bowls
a wodden spoon It makes 24 cup cakes
a whisk it takes 20 minutes to cook
an electric whisk(optoinal) It takes 1 hour and 20 mintes to make the cakes.
a small bowl If you only want to make twelve cupcakes then half the
a sieve ingrediants.
24 cupcake casses
2 muffin trays with 12 holes in each
Ice cream scooper(optoinal)
piping bag
method:
cake batter
first step:
set the oven at 180°c/gas mark 4.
In a large bowl,put in the butter and sugar. With a wodden spoon (not a whisk) cream the butter together with the sugar. When it becomes creamy,stop creamy.
second step:
In a separate small bowl beat together the eggs with a whisk (not a wodden spoon) for two minutes.
Then add the eggs to the butter and sugar mix.
Mix with an electric whisk if you have one,or you can just use a normal whisk.With an electric whisk,whisk for two minutes.With a normal whisk , whisk for five minutes. It could be a bit lumpy, but dont worry.
third step:
Add the table spoons of milk to the mixture.Mix it with a whisk.
Then seive in the self raisoned flour.
Mix it with a whisk for two minutes.
Then add in the vanilla extract and stir into mixture.
fourth step:
In two muffin tins with 12 holes in each,put in 24 cupcake casses.
spoon in the mixture equally.
Fill the casses 3/4 full.
Put in the oven at 180°c /gas mark 4.
Bake for 20 minutes.
fifth step:
after the cakes are cooked.take them out of the tin,by turning it upside down (do not take out with hands)then put them on a plate and cool in fridge for 20 minutes.
rainbow icing
sixth step;:
while the cakes are cooling,make the icing.
sieve the icing sugar into a large bowl,put in the butter and cream together for two minutes.Then add the milk and stir with a wooden spoon,then add the 3 table spoons of tropical drink.Then get six cups,share the icing into them evenly.
In one cup mix one teaspoon of pink food coluring into it.
In another cup ,mix one teaspoon of orange food colouring into it.
In another cup ,mix one teaspoon of green food colouring into it.
In another cup ,mix one teaspoon of blue food colouring into it.
In another cup ,mix one teaspoon of red food collouring into it.
In another cup ,mix half a teaspoon of blue and red food colouring into it to make it purple.
Make sure that all your colours are mixes in well. Then get a piping bag to put your icing into. put one table spoon of pink,orange,green,blue, red and purple into the piping bag.put the colours in differnt orders.eg;blue,pink;red,orange,then blue again then purple.put them all in until all the icing from the cups are all gone.
step six
once the cakes have cooles,take them out of the fridge.then one by one,swirl the icing on.Then sprinkle the sprinkles on and your done.
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