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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

A recipe for buttercake from Jacican

I use this recipe in the Kids in the Kitchen cooking classes to make rainbow cakes, and then we cover them in meringue frosting. The recipe uses 2 x 10 cm tins to make two cakes, which seems to be an ideal size for kids to make. In the class each child makes different coloured cakes. Once the cakes have been cooked and cooled, we slice the cakes into layers and share the layers between the groups of children. That way everyone gets to use different colours, in their own order, in their own cake.

Ingredients

  • 185 grams butter
  • 185 gram caster sugar
  • 3 eggs
  • 265 grams self raising flour
  • 60ml milk
  • As many different food colours as you want, if you are to make rainbow cake. Leave them out to make a plain butter cake.

Method

  1. Pre-heat over to 180oC. Grease your two 10 cm cake tin and line their bottoms.
  2. Cream the butter and sugar, until light and fluffy. For kids we start by using a bowl and wooden spoon, then finish off with the electric mixer.
  3. Add one egg at a time and beat well after each egg is added.
  4. Add flour and milk alternately, about 1 third at a time. Mix in thoroughly.
  5. Divide the mix into small bowls – one bowl for each colour. Add the required food colouring to each bowl and mix. Leave this step out if making a plain butter cake.
  6. Spoon into the tins. If you're making a coloured cake, spoon in one colour at a time.
  7. Bake at 180oC for 20 minutes or until cooked.
  8. Cool in tin. Cover with meringue frosting.

Jaci

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