It's time to get your apron on and your baking hat because we are going to make a 3 tier surprise Easter cake. Don't worry, you don't have to be a professional baker, I am going to give easy instructions on how to make this delicious cake. If I can do it, then you can too.
Ready...set...BAKE!
Method for the sponge cakes:
- Preheat the oven to 180℃, fan 160℃, gas 4. Grease and line 3 sandwich tins (If you don't have 3 you can bake 1/2 cakes at a time)
- Cream together the butter, sugar and vanilla extract, until pale and fluffy. Add the eggs one at a time, beating well in between.
- Fold through the flour and baking powder.
- Add the mixture to your 3 sandwich tins, and bake for 25-30 minutes. Insert a cocktail stick in the middle, if it comes out clean it is beautifully baked.
- Allow your cakes to cool for 10 minutes before removing them to a cooling rack to cool completely.
Decorating Time
- Put the icing sugar and butter into a mixing bowl and gently mix.
- (Optional) Add your food coloring and vanilla extract and combine together.
- Place your bottom layer onto a plate or turntable and cut out the middle, not too big, spread some icing on top of the cake then place your second layer on top and do the same. (You can use a clean plastic cup and place on top to cut around)
- Fill the middle with mini eggs, making sure that you don't over fill and it flat on top, spread some icing on to the cake and place your last layer on top.
- Your icing is then ready to put over your cake and decorate how you desire. I did mine with piping a 'nest' on top and filling with the rest of the mini eggs.
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