As a cake lover I always find a bake for most occasions! Last year's Easter creation was very yummy so I thought it was only right for another new one, and here it is!
Fancy a piece for yourself? You will need.......
For the sponge
125g butter or baking spread
125g caster sugar
175g self-raising flour
1 teaspoon of baking powder
2 beaten eggs
1/2 teaspoon of vanilla essence
2 tablespoons of milk
For the icing
400g icing sugar
3 teaspoons of cocoa powder
125g butter or spread
Mini eggs
Chick sweets
Baking tin (mine is a square 20cm tin from Home Bargains)
Greaseproof paper
Mixing bowl
Wooden spoon or whisk
Sieve
Teaspoon
Tablespoon
Wire rack
Preheat the oven to 180c and grease and line the baking tin.
Start the cake by creaming together the sugar and butter.
Add in the beaten egg and vanilla essence and mix again.
Add in the milk and mix again.
Allow to cool for a couple of minutes in the tray and then transfer on to wire rack.
When cooled, make the buttercream icing by whisking the butter until soft and sieving in the icing sugar and coco powder and mixing well.
Spoon on to the cake and spread over evenly. Decorate with mini eggs and chick squashies sweets.
Sit back and enjoy with a cuppa or a milkshake!
Mummy Snowy Owl
xx
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