I felt the need to make a cake this morning, so I whipped up an Easter cake. Traditionally, a British Easter cake is a Simnel Cake – a rich fruit cake with marzipan on top and decorated with twelve marzipan balls to represent the twelve apostles.
I needed something quick and simple that I could make without going shopping so I just made my standard Victoria Sponge cake recipe (see Tractor Cake post). I used two 8″ cake tins and then sandwiched the two halves together with chocolate icing (left over from the wee man’s Puffle birthday cake). For the top I made some traditional butter icing. I didn’t have much icing sugar so it’s quite a thin layer!
To make butter icing, weigh your icing sugar (I had 3 ounces) and then whisk in half the weight of soft butter. I added a splash of yellow colouring and a splash of pure vanilla extract. I made my nests by mixing some chocolate icing with crushed shredded wheat and pressing into small silicon cup cake cases. You can just use melted chocolate.
I pinched a bag of Cadbury mini eggs from the Easter Bunny to put in the nests and dot about the cake and added a couple of bits of ribbon from my stash. Given that I had no plans to make a cake today, I’m pleased with the result.
The crochet teaser in the top photo is some crochet bunting I’m making to take to Australia as a gift for the family I’ll be staying with – I finished that today too and will share more when I write up the pattern.