Readers
Remember when this blog used to be about baking… all the
baking? As most of you know, I rebranded earlier this year, to focus more on
travel, lifestyle and dining out, but when I can, I still try to do the odd
recipe post.
In Florida I did a trip to Walmart to buy up all the rainbow
sprinkles because the ones in the UK are so much less jazzy. The American
version may well have some seriously strong colouring but, for creating amazing
cakes, they are so much better. The
colour doesn’t bleed during baking either. I wish I'd bought more, so if anyone is headed to Walmart... can you sort me out?
So today’s weekend bake is super simple, but looks great and
can be made into cake bars great for parties or office Friday treats. And as a Glasgow food blogger, I'm always trying to put new food content on my blog!
There’s so much nostalgia around these bars… does anyone
remember having them in school (usually square shaped) and the highlight of
school lunches? These are a bit more
modern – snack bar format, rather than full on pudding but still a big nod to my
youth!
Happy Baking guys and if you give this a go, let me know!
Rainbow Cake Bars
Ingredients (makes 10 bars)
150g self raising flour
30g plain flour
150g caster sugar
150g butter
3 medium eggs
1 tbsp milk
1 tbsp rainbow sprinkles (add last)
Icing
200g icing sugar
Warm water to mix – add slowly
Few drops blue gel colouring
1.5 tsps rainbow sprinkles
Method
- Preheat oven to 180c (fan).
- Grease a silicone 8in x 8in baking pan.
- Sieve both flours, add caster
sugar, eggs and chopped butter to a large mixing bowl. Whisk with an electric mixer to mix to a cake
batter. Add a little milk to loosen the
batter and mix some more. This is the
all in one method… total time saver!
- Add a tablespoon of rainbow
sprinkles to the batter and gently fold in, don’t overmix.
- Add the cake batter to the pan,
spread evenly and bake for around 20 minutes, or until a skewer inserted into
the mix comes out clean.
- Turn out onto a wire rack to
cool.
Icing
- Don’t start until cool!
- Add around 200g icing sugar to a bowl and slowly add in warm water, until a thick paste has formed. Add a few drops of gel icing to the mix and combine.
- Spread the icing paste over the
top of the cake and allow to set for a few moments. Then, sprinkle more rainbow sprinkles over
the top and allow to set before slicing.
- Top tip – for clean looking bars,
take a sharp knife and slice off each edge, for a neater finish, before slicing
into 10 rectangular bars.
Storage- Keep in an airtight container for a few days (if
they last that long!)
