Bake this easy White Chocolate and Candy Traybake decorated with tiny Smarties and Mini Maltesers. Serve in bite size slices for lunch boxes or bake sales. If you are taking a staycation holiday, pack the whole cake in the tin and wrap to keep it fresh, to take with you.
I find sheet cakes and tray bake cake recipes are some of the easiest things to make. Using a simple sponge cake recipe you can decorate with any topping that you like. For the festive season try these Christmas Cake Bars or this Easy Chocolate Tray Bake Topped with a Chocolate Glaze
Make the Tray Bake Cake Step by Step.
You will find a full list of ingredients and quantities for this White chocolate traybake in the printable recipe card at the bottom of this post. Or click the Jump to Recipe Button at the top of this post.
Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar, at least 2cm/1ins deep, with baking parchment.
Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time, adding a little flour to help prevent curdling. Mix until well combined. If needed, scrape down the sides of the bowl as you go along.
Add the Vanilla Extract and remaining flour. Mix together until well combined. Pour the cake mixture evenly into the prepared tin. Bake for 25 -30 mins or until baked, testing the centre of the cake, in different areas, with a skewer until it comes out clean. All ovens are different, it helps to have an oven thermometer to make sure your oven is at the correct temperature.
Leave the cake in the tin to cool a little before turning it out onto a wire wrack to cool completely. The sponge may have risen a little, but don't worry it will settle down a little when cooled.
Make the White Chocolate Topping
Melt the chocolate in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little and thicken but not set.
Once the traybake has cooled completely, pour the chocolate over the top of the cake. If you return the cake to the baking tin before you add the chocolate, this will help prevent the chocolate from dripping over the sides of your cake.
Decorate with a Candy Topping
Before the chocolate sets firmly, decorate with candy such as Smarties or Maltesers, or whatever you happen to have in your cupboards.
TIP: To help prevent the chocolate from breaking when you cut into it, score the topping into individual sections to make it easier to slice when ready to eat. If you forget to do this, use a knife dipped in hot water, then wiped dry, to help soften the chocolate as you slice through it.
This cake will last for 3 - 4 days if wrapped well. You could also freeze the sponge and decorate it later.
White Chocolate and Candy Traybake
Equipment
- Tray Bake Tin 29 cm x 19 cm oblong tin or similar. At least 2cm/1ins deep.
- Baking Parchment
INGREDIENTS
For the Tray Bake
- 200 g Butter softened
- 200 g caster sugar
- 4 medium eggs lightly beaten
- 200 g Self Raising flour sieved
- 1 teaspoons Vanilla Extract
Topping
- 200 g white chocolate roughly chopped
- 100 g chocolate toppings such as maltersers and smarties
Instructions
Make the Cake
- Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar, at least 2cm/1ins deep, with baking parchment.
- Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time, adding a little flour to help prevent curdling. Mix until well combined. If needed, scrape down the sides of the bowl as you go along.
- Add the Vanilla Extract and remaining flour. Mix together until well combined.
- Pour the cake mixture evenly into the prepared tin. Bake for 25 -30 mins in the centre of the oven or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
- Leave the cake in the tin to cool a little before turning it out onto a wire wrack to cool completely. The sponge may have risen a little, but don't worry it will settle down a little when cooled.
Make the White Chocolate Topping
- Melt the chocolate in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little and thicken but not set.
- Once the traybake has cooled completely, pour the chocolate over the top of the cake. If you return the cake to the baking tin before you add the chocolate, this will help prevent the chocolate from dripping over the sides of your cake.
- Before the chocolate sets firmly, decorate with candy such as Smarties or Maltesers, or whatever you happen to have in your cupboards.
- To help prevent the chocolate from breaking when you cut into it, score the topping into individual sections to make it easier to slice when ready to eat. If you forget to do this, use a knife dipped in hot water, then wiped dry, to help soften the chocolate as you slice through it.
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