Easter Cake

Easter Cake 

So I really went to town with the decoration and colour for this cake, you may even think its a little over the top, but with winter dragging its heals into my favourite month, I needed to go crazy with colour. 

If you want to make the same cake just check out the macaroons recipe from before, but this time use red food colouring , it will turn pink with the white meringue.

Vanilla sponge 

This recipe is for the bottom tear, to make all three you need double

250g butter room temperature

1 cup of sugar 

7 eggs 

3 cups of flour 

1 teaspoon of baking powder 

Vanilla essance

Step 1 

Pre heat the oven to 180 

Step 2 

Make sure your butter is soft, so it will need to have been at room temperature for a while. Cream the butter and sugar together, ion your mixer add the sugar to the butter and whisk for a while 

Step 3

Add the eggs, 1 by 1 and turn the mixer down to a slow speed otherwise you will cover yourself in egg, once all the egg is incorporated you can turn up the speed. At this point you may have to scrap the sides a little to get it mixed evenly

Step 4

Add the flour and the baking powder, again go slow for a while if you turn it on fast you will literally cover yourself and half your kitchen in a layer of flour, and its a bugger to clean up. 

Step 5

Add the vanilla essence

Step 6 

Pour into a pregreased baking tin 

Step 7

Cook for 40 minutes 

Step 8 

Decorate 

I made simple whipped cream as all my macaroon decorations and chocolate are sickly enough for this cake.