This stunningly beautiful yet simple biscuit recipe can be easily whipped up using ingredients kept in your larder, and the end result is impressive and yummy Makes between 25-30 Required: 2 greased baking trays, food processor or large mixing bowl and … Continue reading
I am so over the moon with how my first attempt at both a layer cake, and a buttercream icing cake turned out! I found this great recipe over on pinterest, courtesy of the lovely Sarah at Taming Twins. It caught my eye thanks to the gorgeous pastel colours and because IT WAS FILLED WITH MINI EGGS!!!!
I love Easter, but have long since passed the tradition of giving and receiving Easter Eggs with my family (much to my husbands chagrin). I still enjoy the opportunity to stuff my face with chocolate at this time of year, and had been thinking of a baking idea involving mini eggs anyway. As I said earlier, I’ve never made a layer cake before, and I have to say that element didn’t faze me, but the ombre buttercream icing did! I don’t yet have a full array of baking equipment, like a revolving cake stand or an icing smoother so I had to improvise somewhat.
I baked my cakes on Saturday afternoon, ready for icing them on Sunday. Per the recipe on Sarah’s blog, I took her advice on decorating the cake on the day we were going to eat it as the mini eggs do lose their crunch a little when stuck to the icing. I didn’t trim the top and bottom layer of each individual cake as I didn’t quite get the rise I was expecting. Sarah’s recipe didn’t state an oven temperature, and I think I didn’t have mine quite high enough, as my oven is usually very quick. I did however trim round the edge of each cake so you couldn’t see the brown bake. I also cut a hole in my top layer as I wanted the mini eggs on the inside to be right to the top of the cake.
I was a little disappointed with the cake colouring for the violet cake, I used Dr Oetker and I’m aware I really ought to swap to a better quality colouring as this is not the first time I’ve had issues. But anyway the texture and moistness was lovely so I was really pleased with that. I didn’t get chance to take any photos during the bake as my hand mixer decided to give up the ghost, so I ended up finishing the cake batter mixing by hand, oooooowwwwwwww. I’d probably say if you only have a hand mixer then prepare the cake batter in stages rather than in one go as it is a lot of cake mix. I also did all the buttercream mixing by hand which was slightly stressful, so I did this little by little, colouring it as I went.
When it came to finishing the icing on the outside of the cake, I followed Sarah’s tips and placed the cake on baking paper on the cake board I’d got, so I could make a mess on there and slide the cake off easily once finished. I was not happy with the icing as I was doing the bottom colour layers, but as soon as I started working on the top layer my confidence grew a little as it was starting to look how I expected. As for smoothing the edges once all the icing was on, I used a CD case. It worked pretty well! I like the textured look on the icing and the imperfections in smoothing, and I was chuffed with how the colours worked. And it tasted fantastic, which is the most important thing of all!
I hope you enjoy me sharing this with you, and would love to hear your thoughts!
These mini chocolate love hearts are the perfect handmade gift for Valentine’s Day! I bought these super cute mini moulds in Aldi a while ago knowing that they would be useful in the future. I’m fairly sure they only cost … Continue reading