It's Easter week and I'm sure we are all looking forward to the lovely 4 day long weekend! If I ever need an excuse to bake, Easter would be a pretty good one. Last year I made some really cute cupcakes where I melted chocolate and kind of swirled it in to little bunny ears (which were VERY fragile and I had a lot of casualties!) and ended up with about 4 which actually looked like they were suppose to. But I guess that's part of the fun/frustration! Anyway, this year I chose to make a cake and went a little mini egg mad!
I use the same basic cake mix every time which consists of..
300g Self Raising Flour
400g Icing Sugar
Now, if you follow me on snapchat --> EmilyR.Harding you will have had a sneak preview of me baking my cake! I hadn't realised how hard it would be to film while pouring (I went way over board with the milk!) but I got a little carried away pretending I had my own cooking channel. But here is how to do it properly!
Firstly, put the butter in the mixer and whizz away until light and creamy. Then add the sugar and again let it mix for a minute or so to get light and fluffy. Next add the eggs one by mixing mixing all the time to stop the mixture from curdling. I then add the flour, make sure not to over mix once the flour is in as this will make the sponge a lot less light and fluffy... which is what we are trying to avoid! I then add a splash of milk and a little bit of vanilla essence.
Then separate in to 3 tins, or if you only have 2 that's fine too! Bake in the oven at 180 degrees celius for between 20 - 30 minutes... I swear no cake is the same!
Now for the fun part! Leave to cool completely and decorate however you wish. I went for a chocolate and mini egg over load!
A perfectly colour Easter cake ready to dish out to the family! Obviously you can decorate is all sorts of different ways, I got some ideas off Pinterest and went from there. You can also follow my Pinterest board here for all sorts of inspo!
Wishing you all a wonderful Easter weekend!