A friend told me about these and I had to give them a go. Although they are a bit fiddly and time consuming to make they are well worth it – not just for the wow factor, but because they taste delicious. I use Margaret Fulton’s basic butter cake recipe but you can of course use any cake recipe you like. The icing recipe is from Taste online. The icing will look very runny but it is supposed to be a thin consistency. Make sure you drain each cake really well before dipping in the hundreds and thousands, or else the icing and hundreds and thousands will run off. As with most baking, I think you can’t beat doughnut jam for the filling, but if you don’t have any then any raspberry jam will be delicious.
160 grams softened butter
¾ cup (165 grams) sugar
1 teaspoon vanilla essence
1 2/3 cups (250 grams) self raising flour
½ cup (120 grams) milk
3 cups (450 grams) icing sugar
50 grams butter, softened
½ cup (125 mls) boiling water
1 tsp vanilla extract
Hundreds and Thousands
- Heat oven to 180 degrees C and line and grease a lamington tin. Using an electric mixer cream together the butter, sugar and essence until light and fluffy. Add the eggs one at a time, followed by the flour and milk.
- Pour onto prepared tin and bake for about 30 minutes or until golden and cooked through. Allow to cool in tin for about 10 minutes then turn out onto a wire rack.
- Split cake in half horizontally and spread with jam, then sandwich back together. Using a serrated knife cut the cake into even cubes. Place hundreds and thousands into a bowl.
- To prepare the icing, combine butter and boiling water in a bowl, allowing the water to melt the butter. Add remaining icing ingredients and mix well. Dip each cake cube into the icing and cover thoroughly. Drain with a fork, ensuring most of the icing runs off. Dip into the hundreds and thousands and coat then place on rack to set the icing.