Two free cake recipes that really work for me ;-)

Please note the height of this cake is 6cm and its 30cm wide

Recipe Top Deck Cake

One Large Chocolate Cake

Ingredients

125 ml of Oil
250 ml Castor Sugar
3 large eggs (divided egg yellow separated from egg whites)
250 ml boiling water
2 teaspoons of coffee
30 ml of apricot jam
500 ml self-raising flour (all purpose)
1 teaspoon of bicarb
45 ml cocoa
2ml teaspoon of salt

Method:

1. Pre-heat the oven at 180⁰C or 170⁰F
2. Beat the egg whites until stiff and set aside.
3. Beat the egg yellows with the castor sugar until light and fluffy, add oil and the smooth apricot jam and mix well.
4. Add the coffee to the cup of boiling water let it rest.
5. Sift the flour, cocoa and bicarb and salt three times, makes it fluffy, this is the flower mixture.
6. Mix the flour mixture a little at a time into the egg yellow-castor sugar bowl adding a little coffee to the mixture until all the dry ingredients are mixed.  Now fold the egg white into the mixture, divide the mixture into two 20cm baking tins. 
7. Place in the middle of your oven and bake for approximately 30 to 35 minutes.  Let the cakes cool down before you flip them over.

Icing

100g of soft margarine
500 ml of icing sugar sifted
45 ml of cocoa
1 teaspoon of vanilla essence
20 ml of milk

Method

1. Beat the margarine and sifted icing sugar and cocoa until light and creamy, adding the vanilla essence and milk if necessary.
2. Split the mixture in half using half for the inside of the cake and the other half to cover the cake.

Second Cake Vanilla

Ingredients

½ cup of plain flour
1 ½ cups of self-raising flour (all purpose)
1 cup of castor sugar
150 ml of oil
150 ml of milk mixed with a tablespoon of vinegar
3 large eggs (divided egg yellow separated from egg whites)
30 ml of apricot jam
2ml teaspoon of salt

Method:

1. Pre-heat the oven at 180⁰C or 170⁰F
2. Beat the egg whites until stiff and set aside.
3. Beat the egg yellows with the castor sugar until light and fluffy, add oil and the smooth apricot jam and mix well.
4. Sift the flour and salt (three times), this makes it fluffy, this is the flower mixture.
5. Mix the flour mixture a little at a time into the egg yellow-castor sugar bowl and add the warm milk mixture.
6. Now fold the egg white into the mixture, divide the mixture into two 20cm baking tins. 
7. Place in the middle of your oven and bake for approximately 35 to 45 minutes or until the cake turns a light brown.  Let the cakes cool down before you flip them over.

Icing

100g of soft margarine
500 ml of icing sugar sifted
1 teaspoon of vanilla essence
20 ml of milk

Method

1. Beat the margarine and sifted icing sugar until light and creamy, adding the vanilla essence and milk if necessary.
2. Split the mixture in half using half for the inside of the cake and the other half to cover the cake.
3. Now you are ready to start with the decoration of your cake.  You will need 1kg of white fondant, and buy some cake toppers of your choice.  Placing the fondant onto your cake and making sure it is smooth.