The first thing to do is to figure out what you’re going to bake.
You’ll need a cake pan, a piping bag, a whisk and a pastry brush, and then a little bit of buttercream.
It’s important to do this in the middle of the day, as you want to keep the cake warm and the buttercream toasty in the fridge.
If you’re a little late to the party and your cake is still in the freezer, you can also make a quick cake in a glass container with a lid.
You can also store a cake in the refrigerator for up to a week and then make it ahead of time, as well as making a cake with your friends.
How to Make a London Punch Cake Recipe: 1 cup cake flour 1/4 cup cake sugar 1 tsp baking powder 1/2 tsp salt 1/3 cup unsalted butter, softened 2 eggs 1 tsp vanilla extract 1 cup sour cream 2 tsp milk 1 tsp flour 1 cup milk 2 tsp sugar 1 cup butter, melted 2 tsp butter, vanilla extract, powdered sugar, or powdered gelatin2 tsp pure vanilla extractThe first step in making a London punch cake is to combine the cake flour, sugar and baking powder in a mixing bowl and beat until the batter looks lumpy.
Add the eggs and mix until combined.
Add vanilla and mix again until it becomes a smooth batter.
The batter will be a bit thinner than a pancake, so it’s a good idea to whisk it to incorporate the vanilla.
Pour the batter into the prepared pan, which will have a top and bottom layer of the cake.
Bake for 10 minutes, or until a toothpick inserted into the middle comes out clean.
The cake will cool on the cake pan for five minutes before turning out onto a wire rack to cool completely.
Meanwhile, in a large mixing bowl, whisk the egg whites until they start to form a soft white.
Add milk, butter and vanilla and beat well.
Transfer the batter to a piping tip, and pipe the batter onto the cake, smoothing out any excess.