Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Easter (egg) Cake April 16, 2017

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

 

Method

 

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

 

Vanilla Buttercream

 

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 😉

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Raspberries and Cream Cake July 20, 2015

Raspberries & creamThis is a really indulgent cake and would be perfect for Mother’s Day or other special occasions.

Ingredients

250g butter, softened

250g caster sugar

4 lrg eggs

200g self-raising flour, sifted

50g ground almonds

1 tsp baking powder

2 lemons, zested

For the filling

100g mascarpone

200ml whipping cream

3 Tbsp icing sugar

200g frozen raspberries, defrosted and drained

For the icing

125 g butter, softened

175g icing sugar

1 lemon, zested

2 Tbsp milk

pink food colouring

Method

Pre heat oven to 160C/gas 4. Grease and line 3 18cm cake tins.

Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).

Divide the mixture evenly between the three cake tins and bake for 25 minutes or until a skewer inserted into the cake comes out clean, Turn onto a wire rack to cool.

To make the filling, beat the mascarpone with the cream and icing sugar until stiff enough to just hold it’s shape. Fold in the raspberries and set aside.

For the icing, beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon zest, milk and few drops of pink food colouring, until the desired shade of colour is reached.

To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling mixture. Top with the third sponge. Usig a spatula, spread the frosting over the cake.

 

 
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