Jammy Doughnut Muffins ~ Sweet & Simple Bakes Monthly Bake!

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. For this month’s bake, I presented Jammy Doughnut Muffin’s, which just happens to be one of my favourite recipes. These muffins not only take minutes to make and bake but also they are such a sweet and simple bake! There are variations of fillings that maybe used to fill the muffin centres, please view my notes below. These little beauties are definitely superb to add to your repertoire if family or friends happen to call by unannounced for afternoon tea!

Jammy Doughnut Muffins

Makes 12

Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

Note: Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Lastly slip into the sublime world of Jammy Doughnut Muffins and eat your heart out on a muffin or two....mmmmmmm....

The posting date for the round-up of all our S&SB Bakers is 2nd September on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers

The Good, The Bad, The Ugly!

I bet you are wondering if Rosie has lost her marbles. Fear not my friends, my marbles still are chinking around in my brain, well I hope so, *giggle*.

I will first start with the word ugly; this is just how I looked last Saturday. My ongoing back condition had raised its ugly head once again, and here was I walking like the hunchback of Notre Dame. I definitely had that distinctive hunch, lent over walking and it wasn’t a pretty sight, it did verge on the ugly! I am taking things slowly and each day as it comes with my back once again.

Bad, well this word came into play because Mr. R. (hubby) had promised me a treat with his - YES HIS – credit card, to a kitchen and home ware store last weekend! You see, because of the Notre Dame experience above, I did not have the pleasure of hammering his credit card; who me, no, not I, how could do such a thing – my lips are sealed *cough*....... Let’s see what this weekend brings *wink* *wink*.

Now for the GOOD, the lovely Katie over at Katiecakes had her first Blog Giveaway, I am SO thrilled and SO excited to tell you that I won!! I was totally shocked and taken back to learn this news; I had to pinch myself to see if it was true! The Giveaway is a gorgeous baking book from Harry Eastwood, Red Velvet and Chocolate Heartache. I have been yearning to own this book since it first came out! Katie asked which unusual ingredient you have, or would like to bake with and how you would use it. This is my answer; my ingredient would have to be beetroot because I have been pondering on making a red velvet cake without all the red colouring. Hopefully the beetroot would stain the sponge enough and with veggies included it’s got to be healthy don’t you think ???

Thank you Katie SO much, I am extremely honoured and thrilled to be receiving this awesome book! If you have not visited Katie’s Blog yet, I fully recommend a visit as you are definitely missing out on such a treat of fantastic baked goodies.

*Phew*, now let us catch our breaths after all this news!!

I thought I would offer you a simple but delicious little bake today. This cake would be ideal to serve as a pudding with vanilla ice cream or whipped cream or even my favourite, lashings of custard. It has a seam of squidgy cherry conserve running through, (much akin to a jam-filled doughnut), the light fluffy almond sponge, with a little crunch from the flaked almonds scattered over the top. In my opinion, it has much of the distinctive flavours of a Cherry Bakewell cake and just as every bit as scrumptious.

Cherry and Almond Cake

Makes a 900g (2 lb) Loaf cake

Ingredients
175g (3 oz) softened butter
150g (5 oz) caster (superfine) sugar
2 eggs, beaten
1 tsp vanilla extract
4 – 6 tbsp milk
150g (5 oz) self -raising (self- rising) flour
100g (4 oz) ground (almond meal) almonds
6 tbsp cherry conserve
20g (¾ oz) flaked almonds
Icing sugar to dust

You will need a 900g (2lb) loaf tin – greased with a little butter and lined with baking parchment.

Method

Preheat the oven to 160°C/fan oven 140°C/325°F/Gas mark 3. In a large bowl beat the butter and sugar together until light and fluffy. Add a little at a time of the beaten egg to the mixture until fully incorporated. Beat in the vanilla extract and 4 tablespoons of the milk. Fold in the flour and ground almonds with a spatula. If the mixture appears a little too thick, add the remaining 2 tablespoons of milk and incorporate it into the mixture until well combined. Spoon half the mixture into the loaf tin and level off with a spatula. Spoon over the cherry conserve leaving a gap all around the edges. Spoon the remaining mixture of the cherry conserve to cover and level off with a spatula. Scatter the flaked almonds over the top. Place in the preheated oven to bake for 1 hr - 1 hr 15 minutes or until golden and a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Remove the baking parchment and dust with icing sugar.

Lastly, cut yourself a slice of this magnificent cake, and then sit back, relax and enjoy.

We’re Jamming, Jamming, I hope You Like Jamming Too!

A nice cup of tea and a biscuit, now we all like to hear those few words I’m sure. I know I do and I must confess to being a serious dunker of biscuits, do you have a passion for dunking biscuits too? Now come on be truthful here, *giggle*. You just have to get this method right by taking the biscuit between thumb and index finger, and dunking the biscuit in a hot cup of tea just long enough not to break apart and go slosh into the bottom of the cup. However, this activity is supposedly kept to close family members only as it’s rather frowned upon in public – oh well.

These biscuits I have made today are a take on “Jammie Dodgers”, which are a classical biscuit here in the U.K. They are two circles of shortbread sandwiched together by a buttery cream and a good splodge of jam in the centre, the top circle having a small heart shaped cut out in the centre that shows the jam oozing through.

Jammie Bodgers

Makes 12 or more depending on size of cutter used

Ingredients
225g (8 oz) unsalted (sweet) butter, softened
150g (5 oz) caster (superfine) sugar
1 egg yolk, lightly beaten
1 tsp vanilla extract
275g (10 oz) plain (all-purpose) flour, extra for dusting
Pinch of salt
Filling
50g (2 oz) unsalted (sweet) butter, softened
100g (4 oz) icing (confectioners) sugar
5 tbsp strawberry or raspberry jam, warmed

You will require 6cm (2½ in) cookie cutter – fluted or plain, 2cm (¾ in) cookie cutter, heart shaped or shape of choice. *If you haven’t a small 2cm (¾ in) cookie cutter, you could use the end of a piping tip or use a sharp knife to cut out squares or triangles* , 2 baking trays lined with non-stick baking paper.

Method

In a large bowl beat the butter and sugar together until light and fluffy. Beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and mix until combined. Wrap the dough in cling film and chill in the fridge for 30 – 60 minutes.

Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

Unwrap the dough from the fridge after chilling and sprinkle a work surface lightly with a little flour. Roll out dough thinly and cut out cookies with the 6cm (2½ in) cookie cutter, place half of them on one of the prepared baking trays, spaced well apart. Using 2cm (¾ in) cookie cutter or the end of a piping tip or sharp knife, stamp out the centres of the remaining cookies and remove the centre leaving a ring cookie. Put the ring cookies on the remaining baking tray, spaced well apart. Bake in the oven for 12 - 15 minutes until golden brown. Leave to cool on the baking tray for 5 – 10 minutes before removing onto a wire rack to cool completely.

Make The Filling: in a bowl, beat the butter and icing (confectioners) sugar until smooth and fully combined.

To Assemble: spread the filling over the base of each cookie and top with a little jam. Place the cookie rings on top and press gently together so the jam fills the hole. You can dust the tops with a little icing (confectioners) sugar (optional).

Lastly, sit back with a hot cup of tea and one of these jammie bodgers and start dunking!!!

I also wanted to let you know that we are on holiday for two weeks. We’ve decided to take day trips out due to my back condition and it’s a suck it and see how I go. Unfortunately, I won’t be around the blogosphere as much as normal. However, I am sure I’ll be rustling around in my kitchen baking during these two weeks. I will keep you posted with any new bakes and updates as they arise within these two weeks. Best wishes Rosie xx

S Is For Summer But Also For Strawberry Shortcakes.

I just adore a traditional Sunday afternoon tea taken with my family on a pleasant warm afternoon. This is one classic British tradition that still when possible, is extremely satisfyingly good. The ultimate bake in my family for this occasion of afternoon tea would have to be shortcakes filled with good strawberry jam, a good dollop of clotted cream, and sat like a bejewelled crown of triumph on top, lush red sweet ripe strawberries! Shortcakes are much akin to a sweetened scone, a gorgeous creation from our friends across the pond in America.

Strawberry Shortcakes

Makes 6

Ingredients
325g (11½ oz) plain flour, plus extra for dusting
Pinch of salt
1 tbsp baking powder
75g (3 oz) caster sugar
125g (4½ oz) chilled butter, chopped into small cubes
1 egg, lightly beaten
125ml (approx 3¾ fl oz) single cream
1 egg, lightly beaten for egg wash
For The Filling
Jar of good strawberry jam
100g (4 oz) clotted cream
4 large strawberries per shortcake, halved
Icing sugar for dusting

You will need a large baking tray lined with non-stick baking paper. A round cutter 9 cm (3½ inch) wide.

Method

Preheat the oven to 220°C/fan oven 200°C/425°F/gas mark7.

In a large mixing bowl, sift in the flour, salt, baking powder and 45g (1¾ oz) of the sugar. Place the butter into the bowl and rub through with fingertips until the mixture resembles breadcrumbs. In a large jug add one egg into the single cream and add the wet ingredients to the dry bringing the dough together with a fork. Turn the dough out onto a lightly floured surface and roll out to 2.5cm (1 inch) cut out six rounds, re-rolling the dough if necessary. Place each cut out round onto the prepared baking tray, leaving a gap around each one for them to expand when baking. Brush each top with a little egg wash and sprinkle each top with caster sugar from the remaining sugar that was left over. Bake in the oven for 12 – 15 minutes until risen and golden brown. Remove and place onto a wire rack to completely cool. When cold, split open place a good tablespoon of strawberry jam on the bottom followed by a good dollop of clotted cream and finishing off with halved ripened sweet strawberries, place the lid on. Dust each shortcake with icing sugar and serve.

These shortcakes are best eaten on the day of baking.

Lastly, take that first bite, which will transport you all the way into paradise!

I am sending my strawberry shortcakes into H.C. @ My Kitchen Treasures who is hosting a great event called Strawberry Feast! For more information on how to partake, do call by her blog.

Let’s Go A Strawberry Feasting!

Strawberries awaken fond memories of red stained hands, balmy sunny days, playing carefree with friends and my mother watching Wimbledon tennis on the television. Even holiday times spent in Devon/Cornwall, taking cream teas of sweet scones, clotted cream, strawberry jam, and a huge pot of tea. This is reminiscing of my childhood and I smile fondly of good times gone by.

In my part of England we are still waiting for our own strawberries but I could not resist buying out of season and bringing a little of summer into my home.

Don’t be fooled by the simplicity of this cake, it certainly is irresistible on taste. Now who could resist strawberries, jam and cream engulfed in a light sponge, oh boy not I that is for sure!

Strawberry Cream Sponge Cake

Ingredients
175g (6 oz) self-raising flour
1½ tsp baking powder
175g (6 oz) softened butter
3 large eggs, at room temperature
175g (6 oz) caster sugar (super fine)
1 tbsp milk
1 tsp vanilla extract
For The Filling and Decoration
120ml (4 fl oz) double cream (heavy cream)
4 large tbsp good quality strawberry jam
300g (11 oz) ripe strawberries, hulled
1 tbsp icing sugar (confectioner’s sugar)

You will require 2 x20cm (2 x 8in) round cake tins. Grease with a little butter and line the base with non-stick baking paper.

Method

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared round cake tins. Bake in the preheated oven on a middle shelf for about 25 -30 minutes or until the tops spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn them out to completely cool on a wire rack.

Whisk the cream to a firm consistency for the filling. Place one sponge cake onto a serving plate and spread with the strawberry jam, followed by the whipped cream and a few of the strawberries sliced. Place the second sponge on top. Arrange a few strawberries over the top and dust with icing sugar. Serve on the day you bake this due to the fresh cream.

Lastly, cut into the cake, arm yourself with a slice, and enjoy that summer feeling of red ripe strawberries!

I am sending my Strawberry Cream Sponge Cake to a ‘dear’ fellow blogger Happy Cook- whom I affectionately call H.C. You can find H.C. @ My Kitchen Treasures who is hosting a great event called Strawberry Feasts! Now if you would like to partake in this event do call by H.C.’s blog to find out more details.

Raspberry Jam Coconut Slice

How time has flown since my last post and it only seems like yesterday. I have been neglecting Mr. R. (my hubby) with baked treats, let alone all my ‘dear’ followers here at Baking Cakes Galore! I feel akin to a child stood in a corner with a dunce hat on saying, ‘you must try harder’. To be perfectly honest, I have been somewhat lazy in the baking department of late and Mrs R. must try harder!

Therefore, to put me on the road to baking recovery, I thought I would bake up a little treat that is an old-fashioned favourite within my family. The base to this bake is a light shortcake/pastry with a seam of sweet raspberry jam and finally a wonderful crispy coconut topping. My local bakery still bakes and sells out of this baked good daily. It is amazing how a few simple ingredients brought together and baked from scratch can bring such joy to recipients!

Raspberry Jam Coconut Slice

I cut mine into 14 slices.

Ingredients
90g butter
110g caster sugar
1 large egg
35g self-raising flower
100g plain flour
4 tsp custard powder
220g raspberry jam
Coconut Topping
160g desiccated coconut
55g caster sugar
2 large eggs, beaten lightly

You will need a baking tin 20cm x 30cm (8in x 12 in) – greased with a little softened butter and fully lined with baking paper, extending it 5cm over the sides.

Method

Preheat the oven to 180°C/160°C/350°F/Gas mark 4. Sift the flours and custard powder together into a bowl and set aside. Beat the butter, sugar and egg until light and fluffy. Fold in the sifted flours and custard powder until fully combined. Spread the dough evenly into the prepared baking tin. (The dough does look sparse but it will fully coat the base completely.) Spread the jam carefully over dough base. Make the coconut topping by incorporating all the topping ingredients together then sprinkle the topping over the jam. Place into the preheated oven on a middle shelf to bake for approximately 40 minutes or until fully baked. The coconut will take on a lovely golden brown colour when ready. Leave to cool in the baking tin, then lift out with the baking paper edges and carefully peel away the baking paper. Cut into slices and make them as small or large as you wish. Store in an airtight container.

Notes: If your jam appears a little thick to spread, warm it slightly in a saucepan over a gentle heat on the stove.

Lastly, relax sit back and enjoy a slice of a gorgeous sweet creation you have made from starch! Oh boy, now doesn’t that taste SO good.........

Cherry Bakewell Cake ~ Sweet & Simple Bakes.

My apologies that it has been a while since my last post. It wasn’t my intention to leave such a huge gap in blogging but regrettably I have been ill with gastric influenza. I’m still not on top form but I didn’t want to disappoint S&SB bakers with this month’s bake and round-up at Sweet and Simple Bakes.

Many thanks to everyone for all your kind words on my new blog and it really is lovely to *see* you here! ♥♥

Now without further ado let’s go onto this month’s bake for Sweet and Simple Bakes --------->

Time has come again to show case our monthly bake over at Sweet and Simple Bakes. This month it was my turn to post a recipe and I thought a Poll again would be a good fun way of choosing this month’s bake of Cherry Bakewell Cake. If you adore Bakewell Tart then you’re really going to love this cake with its moist and feather-light sponge and almond/ morello cherry flavour running through. It’s an easy all-in-one recipe for the sponge cake and a topping of icing with scattered flaked toasted almonds. I couldn’t resist myself and added a few glacé cherries to finish the decoration off.

Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us!

Cherry Bakewell Cake

Serves 8

Ingredients
For The Cake
200g (8oz butter), well softened, + extra for greasing
200g (8oz) caster sugar
100g (4 oz) ground almonds
100g (4 oz) self-raising flour
1 teaspoon baking powder
½ teaspoon almond extract or essence
4 large eggs
Pinch of salt
For The Filling & Top
½ a 340g (approx 12 oz) jar of morello cherry conserve/jam
175g (6 oz) icing sugar
5-6 teaspoons water or lemon juice
1 tablespoon flaked almonds, lightly toasted

2 x 20cm (8 in) round sandwich tins, greased with butter and base lined with baking paper.

Method

Pre-heat the oven to 190°C/fan160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with toasted flaked almonds on the icing and leave to set for a few minutes before cutting.

*Notes*

*This is an easy all in one method for making a sponge cake*. *Please make sure your butter is fully softened before you start*.

*If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as delicious*!

*To toast flaked almonds ~ place a single layer in a dry for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for 3 to 5 minutes or until they start to turn golden. Remove them from the cooking pan as soon as they're done*.


* A few glacé cherries placed on top of the icing additionally with the flaked toasted almonds would also be a lovely *.


Lastly enjoy a slice with a steaming cuppa!

Homemade Seville Orange Marmalade!

It has been a few days since my last post and I am glad to say we did manage to get food shopping last Saturday *see previous post*. Oh but besides foodie items I must tell you, a gorgeous stack of three cake tins in various sizes with little cupcake designs on them magically appeared in my trolley, does this ever happen to you when shopping or is it just me?!?! Sunday night was a white wash of snow again and all I have wanted to do in the last few days is snuggle up in a fluffy warm blanket and hibernate and be a couch potato!

Today felt appropriate for making a huge batch of marmalade – now Paddington Bear *a marmalade sandwich-eating bear from darkest Peru* would have been extremely pleased had he come calling at my door after potting-up my golden preserves! Seville oranges are short in season from January to February in the U.K. and such a treasured import from Spain. There are many combinations of different fruits you can use to make marmalade but in my opinion Seville oranges are, “the” royalty of oranges to create the best homemade marmalade! Their sharp juices blend magnificently to the sweetness of the added sugar in marmalade. I also like to stir through a very small quantity of Scotch whisky when the preserve has cooled enough - it isn’t a dominate flavour but enhances the flavour of the marmalade.

Seville Orange Marmalade close-up

Of course this delectable marmalade can be added in cakes, puddings etc but my favourite is spreading thickly onto warm buttered toast, oh such joy - long live homemade marmalade

The Golden Preserve

Homemade Seville Orange Marmalade

Makes approx 6kg – I used 7 small kilner jars when potting up.

Ingredients

2kg (approx 4 lbs) of Seville oranges

4 lemons4 litres (approx 8 pints) of water

4kg (approx 8 lbs) granulated sugar or preserving sugar

12tsp Scotch whisky (optional)

Method

Put all the fruit into bowl of warm water and give them a gentle scrub to remove any impurities from the skin. Place the fruit into a large saucepan/ preserving pan with a lid and add the water and a lid and simmer for about 1½ -2 hours until the skins are soft and can be effortlessly pierced with a skewer. Remove the fruit from the water and place into a large dish/plate, to cool. Keep the cooking water – you will need this later on.Place all the sugar in a large roasting tin and place in a low oven to warm through; this helps the sugar to dissolve quicker.When the fruit is cool enough to handle cut them in half scoop out the pulp and pips and place with any remaining juice and water from the dish back into cooking water. Cut the orange halves very finely into shreds, *I shred about halve the peel to use – its personnel choice how much*.

Bring the pan up to a boil for 15 minutes. Strain out the pulp, pips and put all the liquid back into the pan. Add the warmed sugar and the shredded peel to the pan then heat the mixture slowly, stirring until it has fully dissolved.Bring to the boil and continue to boil rapidly without stirring for approx 30 minutes. This should take the marmalade to setting point, *see below for setting point*, if not keep boiling.

Leave the marmalade in the hot pan to cool at little it will show signs of the peel suspended in the mixture. Add the whisky if using and stir though.

Carefully ladle the marmalade into warm sterilised jars, seal the finished jars.

*To sterilise jars* – either by putting through the dish washer or washing the jars and lids and drying thoroughly before placing the jars in a roasting tin in a low oven for at least 30 minutes.

*Testing for setting point* - put a small spoonful of marmalade onto a very cold plate – I like to put two plates in the freezer for this. Allow to cool a little and then push it with your finger. The marmalade will wrinkle up when ready.

Marmalade Cake

I adore citrus flavours as much as chocolate *oh the words citrus and chocolate send my taste buds into salivating ecstasy*. Peeking out at me from my kitchen shelf was a jar of wonderful homemade marmalade just waiting to be used! So here I present you a moist sponge cake with orange flavours running through each bite, which take you on a journey of tantalisation for your taste buds. Enjoy!

Marmalade Cake

Ingredients

Cake

175g (6 oz) self-raising flour, sifted

175g (6 oz) softened butter

175g (6 oz) soft brown sugar

3 eggs, lightly beaten

Grated zest of 1 orange

Juice ½ orange

2 tbsp thin-cut marmalade

Icing

200g (7 oz) icing sugar, sifted

Juice of 1 orange

Orange edible food colouring (optional)

A few sprinkles (optional)

Method

Grease and line with baking parchment a 900g (2 lb) loaf tin.

Preheat the oven to 180°C/fan160°C/350°F/Gas Mark 4.

In a mixing bowl cream the butter and sugar together until light and fluffy. Add a little of the egg at a time until all incorporated and beaten well in at each addition. Beat in the orange zest then add the orange juice and marmalade and stir through thoroughly. Fold in the sifted flour gently folding through to combine thoroughly.

Spoon the mixture into the prepared loaf tin and level the surface off with a spatula. Place into the preheated oven to bake for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 5 – 10 minutes in the tin before removing to completely cool on a wire rack.

To make the icing: add the sifted icing sugar a little edible orange food colour (optional), and enough orange juice to make a spreadable icing for coating the top of the cake. Spread over the top of the cake and add sprinkles if using.Lastly enjoy!