Happy Easter x
Much love from D @ Shivaay Delights!
Tag Archives: Easter
My Not So Funfetti Cake For Easter
It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fettiβ effect π¦ But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy π *Lesson for next time…buy really good quality coloured sprinkle balls!
I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x
INGREDIENTS
For the cake
130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk
Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar
METHOD
β Preheat oven to 180Β°c, grease and line a long loaf tin
β Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well
β Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix
β Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked
β Leave to cool in the tin. Meanwhile get your butter cream ready
β In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake
β Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect
β Carefully place pearl ice balls onto the butter cream for the added finish
Entering into the Pink Whisk and Two little fleas baking competition