This Easter cake recipe looks so impressive that your family and friends will be really impressed – so there’s no need to tell them how easy it actually is to make!
This cake will keep for 2-3 days in a cool place.
- 250g /9oz butter, at room temperature
- 250g /9ozgolden caster sugar
- 5 medium eggs
- 250g /9oz self raising flour
- 1/2 tsp baking powder
- for filling and decoration
- 3 tbsp raspberry jam
- 250g /9oz butter at room temperature
- 750g /1lb10oz icing sugar
- pink food colouring
- 2 roses
- you will need
- 2 or 3 x 6 inch round cake tins base lined with baking parchment, a piping bag and large star nozzle
Pre-heat the oven to 180C, 160C fan, gas 4.
Place the butter and sugar in a mixing bowl and beat until really light and creamy. Gradually beat in the eggs, then fold in the flour and baking powder. Weigh the mixture and divide equally between the cake tins (if you only have 2 tins, reserve one portion of cake mix and bake it when the other two are cooked).
Bake the cakes for 20-25 mins until just firm to the touch and beginning to shrink from the sides. Turn out and leave to cool on a wire rack.
To make the butter cream, beat the butter and sugar together with a teaspoon or two of boiling water until smooth and creamy. Add a little food colouring to give a pale colour, then remove a third from the bowl and set aside, covered with cling film. Add a little more food colour to give a deeper shade, remove half and reserve as before. Then add more food colouring to give a deeper shade to the last portion.
Trim the cakes level if necessary. Spread the top of 2 cakes with jam then layer them up on a cake board or stand. Spread a little butter cream over the top and sides and chill if necessary until firm.
Place the deepest coloured icing in a piping bag with a large star nozzle and pipe roses all around the base. Repeat with the slightly deep shade then the lighter shade of icing.
Place the rose in the centre of the cake, and a few petals around it.