Makes: 1 cake
Ingredients:
Cake:
4 eggs
100g caster sugar
100g flour
50g melted butter
Dash of vanilla essence
150g raspberry jam
Butter icing:
250g butter
500g icing sugar
Dash of vanilla essence
Decoration:
500g fondant icing
100g chocolate Mini Eggs
Food colouring – green, yellow and brown
Method:
1. To make the cake, whisk the eggs and sugar to ribbon stage. Sift in the flour and slowly fold into the eggs. Add the melted butter and vanilla essence. Split between two greased cake tins (6″) and bake at 170’C for 10-12 minutes, or until the knife comes out clean. Leave to cool.
2. To make the butter icing, cream the butter and add the icing sugar and vanilla essence.
3. To assemble the cake, spread jam onto one of the sponge layers and then one third of the butter icing. Place the remaining sponge on top, flat side up. Cover the cake with the remaining butter icing.
4. To decorate, roll out the fondant icing, making sure it’s large enough to cover the whole cake. Place over the cake and smooth.
4. To make the flowers, nest and leaves, colour small amounts of the remaining fondant icing and using cutters, cut out the flowers and leaves. Roll out brown icing for the nest and shape. Leave to dry before arranging on the cake.
