American style cake in the UK??

Mixing a cake mix by hand (without an electric mixer) is much easer than mixing cookies by hand. The batter will be much smoother then a chunky cookie batter. Also, with the icing in the tub, stir it up a bit before you ice the cake and that will help to fluff it up some. Make sure the cake is completely cool before you ice it or it will all go to pits!!!

From the sounds of your last post, box cake is the best bet. In fact, I recommend it highly. When I got married, I made the caterer use Betty Crocker mix. She looked at me like I had two heads but the reason I did it was because I love the taste of it. Everyone at the wedding commented the same. Trust me you'll love it too.

As for making it. It could not be easier. Oil and eggs and just stir. The stirring you can do at your pace or if you have trouble, get anyone else to help After that, whop it into a greased pan....doesn't matter which, and a little while later, you're done. That simple. After it's cooled, use one of the tubs of icing and you have a perfect American style cake.

Good luck!! Can't wait to hear your experience

When my mom makes frosting she just dumps a load of butter in a bowl, mixes it until it's soft, dumps in a box of icing sugar, and adds vanilla to taste. 

That's more or less what I do, with some dribbles of milk added in -- hence the simple recipe I posted earlier (in case she wanted more precise measurements).

Frosting out of a can will be easiest, yes -- but may not have the taste you are looking for.  The Betty Crocker tubs of frosting will be the same as the Betty Crocker tubs of frosting in the US to be sure -- so yummy spread between graham crackers which I wish we could buy here!

If you want something fresher tasting & less preservative-laden, then I'd mix my own frosting.

The box mix for the cake will have all the directions on the side of the box -- these usually call for adding (to the mix) egg(s), oil, and maybe water or milk.  It will tell you how long & how hard (what setting) to mix it with an electric mixer.

I would like a photo too or at least a report of how you come out with it.  Mmmmmm - I like cake!

Is your mother's mixer a thing like this?

http://www.comet.co.uk/cometbrowse/product.do?sku=110809

Eggs are eggs are eggs and they all come with yolks. Break it into a cup, scoop out the yolk with a spoon and set it aside or throw it away. 

There's another method for this-that doesn't involve washing another dish!    Break your egg carefully in the middle over the mixiing bowl.   As soon as you pull it apart tip the egg halves so that they're little cups.  Some of the egg white should have run into the mix and the yolk should be in your shell. Now, tip the yolk from one shell half to the other.  Egg white should tip out into the bowl.  The goal is to end up with only yolk in your shell and all the white in your bowl.  

And you can pick up a mixer at Tesco or Argos for about a fiver. 

Frosting out of a can will be easiest, yes -- but may not have the taste you are looking for.  The Betty Crocker tubs of frosting will be the same as the Betty Crocker tubs of frosting in the US to be sure -- so yummy spread between graham crackers which I wish we could buy here!

you dont need graham crackers!  Digestives are even better!  

There's another method for this-that doesn't involve washing another dish!    Break your egg carefully in the middle over the mixiing bowl.   As soon as you pull it apart tip the egg halves so that they're little cups.  Some of the egg white should have run into the mix and the yolk should be in your shell. Now, tip the yolk from one shell half to the other.  Egg white should tip out into the bowl.  The goal is to end up with only yolk in your shell and all the white in your bowl. 

Oh I know but that is impossible!

you dont need graham crackers!  Digestives are even better!  

I will now have to try that!

But I do so love graham crackers.

Try it with HobNobs, too! 

There's another method for this-that doesn't involve washing another dish! 

The easiest way to separate an egg is to use your hand.  Crack an egg into an open, up-turned hand (fingers opened just the teeniest bit, sort of like a claw).  The white will gloop into the bowl, the yolk will remain in your palm.

I've never mastered the egg shell thing; I always puncture the yolk and have to start over again.

HobNobs and Digestives are definitely NOT the same. They work but there is a bite that's missing with them. I am surprised they don't have those here.

I haven't read all the posts so forgive me if someone posted this before...but have you got a Costco near by? Costco do amazing American style sheet cakes with delish buttercream icing, soft sponge and jam inside! I got one for my little boys first birthday party and it fed the 70 or so people that came along! And best part, it was only £10!!!

Is your mother's mixer a thing like this?

http://www.comet.co.uk/cometbrowse/product.do?sku=110809

Yes, it looks basically almost the same as that one! I don't know if that would do the trick or if it's the same thing as an electric mixer/electric handheld mixer. I was able to work that thing ok for a little bit 

And I don't think there's a Costco right near by. I live in SouthWest London.... And I don't have a car, boo! I really miss having a car

When I do get around to making the cake, I will post pics for you all

Thanks for the suggestions on how to separate the egg whites! I kind of thought that I'd have to do it any of the ways mentioned, but I wasn't quite sure, so that's why I asked 

OK, well you can buy mixers like that all over the place. Like Mindy said Tesco probably has one for a fiver. Or try places like Argos or Woolworths or Wilkinsons.  Some of them come with whisk attachments as well.

Oh, also, it appears yolkless eggs may be avilable in Albania. 

http://in.news.yahoo.com/040304/137/2btl6.html