Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

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.


  • 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.


  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.


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