Name: Birthday treasure chest
Cook time: 80 min
Total time: 80 min
Yield: 16
Ingredients: 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup milk; 250 gram butter, chopped, at room temperature; 2 teaspoon vanilla extract; 3 cup icing sugar, sifted; 1/3 cup milk; yellow food colouring; liquorice strap, assorted lollies, for treasure

Ingredients

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

1 teaspoon vanilla extract

2 eggs

2 cup self-raising flour, sifted

1/2 cup milk

250 gram butter, chopped, at room temperature

2 teaspoon vanilla extract

3 cup icing sugar, sifted

1/3 cup milk

yellow food colouring

liquorice strap, assorted lollies, for treasure

Method

1.Preheat oven to moderate, 180ºC. Lightly grease and line base of two 18 x 28cm cake pans.

2.In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in vanilla.

3.Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Divide mixture between pans, smoothing tops.

4.Bake 40-45 minutes, until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.

5.Meanwhile make the butter cream in a bowl, beat butter and vanilla together until creamy. Gradually beat in icing sugar with milk. Reserve 1/3 mixture and tint remainder with food colouring.

6.Place cakes side by side. Cut out cakes using template. Position on serving platter or board. Spread butter cream over top and side of cake, spreading inside lid with the reserved buttercream. Use thin strips of liquorice to outline cake as shown. Cut semi-circles from strap and position for clasps. Arrange lollies across the centre of the chest to create the treasure.

To make template, trace our cake and enlarge it to suit your needs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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