Hey, I’m Rach, the proud owner of Harlo Bakes (formerly The Little Lion Bakery). I have two fantastic children, Arlo and Harper, and I started this sweet venture nine years ago when I first became a mama. I’m all about going EXTRA, whipping up fakeaways, and always going the extra mile. Baking is my side gig—I’m the Engagement Manager for the amazing charity Feeding Families and do marketing and branding for a local gym, Maximum Fitness. I’m obsessed with gym, fitness, and mindset… and I occasionally enjoy a cold sea dip!
Ingredients
- 200g butter, softened, plus extra for the tin
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 50ml milk
- 2 tsp vanilla extract
- 200g icing sugar
- coloured sprinkles
- hot custard, to serve (optional)
Method
- Preheat your oven to 180°C (160°C fan) or gas mark
Grease a 20 x 30cm cake tin and line it with baking
parchment. In a large bowl, cream together the butter
and sugar using an electric whisk until light and fluffy.
Add the eggs, flour, milk, and vanilla extract, then
beat until you achieve a smooth batter. - Transfer the batter into the prepared tin, ensuring it
spreads evenly to the corners and smoothing the
surface. Bake for 40-45 minutes, or until a skewer
inserted into the center comes out clean. If necessary,
check the cake’s readiness every 5 minutes beyond
the initial 45 minutes. Once baked, allow the sponge
to cool completely on a wire rack. - Prepare the icing by mixing the icing sugar with
enough water to create a thick consistency. Spread
the icing evenly over the cooled cake, then generously
sprinkle rainbow sprinkles on top until the surface is
almost fully covered. Allow the icing to set for at least
1 hour. Once set, cut the cake into squares and serve
with warm custard, if desired.
To get in touch with Rachel for more information or to simply browse her fantastic selection of cakes and treats please click HERE to visit her instagram page.
