Happy Easter everyone!
Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂
Ingredients for the cake, which is a basic Victoria Sandwich
175g butter, room temperature
175g caster sugar
3 eggs, beaten
175g self raising flour
pinch of salt
Preheat oven to 180C/gas 4
Line 2 20cm sponge tins with parchment paper
Cream the butter and sugar together until its pale, light and fluffy
Add the egg a little at a time, beating well after each addition
Sift the flour and salt and add to the mixture, folding in carefully
Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins
Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold
110g butter, room temperature
60ml milk, room temperature
1 tsp vanilla extract
500g icing sugar, sieved
A few drops yellow food colour
Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar, beating until buttercream is smooth and creamy.
Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.
Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.
Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).
I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.
Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.
Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉