Ingredients
350 gr plain flour
150 gr caster sugar 1 ½ tsp bicarbonate of soda 100 ml rapeseed oil (or any nut free oil) 2 tbsp vanilla bean paste 450 ml milk 1 pack of M&Ms One pack of Ready to Roll Icing, yellow
Instructions
Preheat the oven to 180°C.
Sieve the flour, caster sugar and bicarbonate of soda into the Thermomix bowl. In a separate bowl, mix the oil, the milk and the vanilla bean paste. Pour into the TM bowl and mix Speed 4, 30 seconds or until everything is well mix. Grease a tin (I had a 28 cm) but you can use 2x20 cm sandwich tins if you prefer. Bake in the preheated oven until risen and firm to the touch (about 40 min) Let it cool down in the tin for 10 minutes before turning it onto a wire rack.
Roll out the Ready to Roll icing. Cover the cake and cut around the base of the cake.
Tuck the icing under the cake and then, get some of the icing left and spread it into a rubbon. Wrap around the base of the cake. Add decorations of choice.
I had cut a cercle in the center of the cake to fill with a bag of M&Ms. I slice horizontally the top of the cake that was cut to cover the M&Ms so the sweets were hidden under the icing.