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Friday, 5 April 2019

Easter Tray Bake


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!


Tray bake sliced and on Easter paper plates and napkins

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


Ingredients and utensils listed

Preheat the oven to 180c and grease and line the baking tin. 


Lined baking tray

Start the cake by creaming together the sugar and butter.


Sugar and spread in a bowl

Sugar and butter creamed together

Add in the beaten egg and vanilla essence and mix again.


Beaten eggs added to the mix

Mixture so far

Sieve in the flour and baking powder and mix well.


Flour and baking powder sieved into mixture

Add in the milk and mix again. 


Mixture with milk added

End mixture

Transfer to the baking tin and bake for 25 to 30 minutes, until golden brown.


Baked sponge

Allow to cool for a couple of minutes in the tray and then transfer on to wire rack.


Sponge on a wire tray

When cooled, make the buttercream icing by whisking the butter until soft and sieving in the icing sugar and coco powder and mixing well.


Softened and whisked butter

Icing sugar and coco powder sieved in

Buttercream icing

Spoon on to the cake and spread over evenly. Decorate with mini eggs and chick squashies sweets.


Sponge covered in mixture and chocolate mini eggs and chick sweets

Sit back and enjoy with a cuppa or a milkshake!

Mummy Snowy Owl
xx





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