Cricket bat cake

Ingredients

340g self-raising flour, sifted

280g castor sugar

280g butter

5 eggs

3T milk

Method

1. Preheat oven to 150˚C. Line a 20cm square cake tin.

2. Beat together the ingredients with an electric until blended. Increase the speed and beat for a further 2 minutes until smooth. It will be quite thick and stiff.

3. Pour the mixture into the prepared tin and bake for about 1 hour 15 minutes, or until a testing needle inserted in the centre comes out clean. Cool in the pan, then remove it and cool on completely on a wire rack.

4. Cut the cake in half and place the two pieces in a vertical line. If you’ve double the recipe, cut the second cake in half too, and add one of the halves to the bat, and cut the handle out of the second half.

5. Ice according to the colour scheme of your party.

Double up and make the handle from the second cake!

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