Whip up a brilliant, no-fuss sponge cake using this recipe by baking guru, Mary Berry. Then get creative with the topping! You can drizzle masses of different coloured icing over the cake in the style of Jackson Pollock. Or dot the top with round sweets (such as Smarties or M & Ms) in homage to Damien Hirst’s famous spot paintings. You could also use coloured icing in bands which merge together to emulate the expressionist work of Mark Rothko.
Here are a few brilliant examples of edible masterpieces from the excellent Art Fund website to give you inspiration:
Ingredients for traybake base
225g butter or margarine, at room temperature
225g caster sugar
4 eggs, at room temperature
175g self-raising flour
50g ground almonds
2 level teaspoons baking powder
100g butter, at room temperature
225g icing sugar, sifted
Finely grated zest and juice of 1 lemon
Heat the oven to 180 degrees C, Gas 4. Grease a 23 x 28cm shallow traybake tin and line the base with greased baking paper. Using an electric mixer beat together the butter or margarine, caster sugar, eggs, flour, almonds and baking powder for about 2 minutes until soft and smooth.
Spoon the mixture into the tin and spread level. Bake for 35-40 minutes until well risen and the centre of the cake springs back when lightly pressed with a fingertip. Cool for 10 minutes in the tin then turn out and allow to cool completely.
To decorate, beat together the butter, icing sugar, lemon zest and juice until soft and smooth. Spread the icing over the cake and decorate using the ideas above or anything else arty you can think of! Cut into squares to serve.