Saturday, 19 April 2014

Aimee Bakes: Easter cake

Good morning!

Today I bring you my entry for the Easter Make & Bake competition being held by The Pink Whisk and Two Little Fleas. I created a little Easter garden. The cake inside is a lovely lemon and coconut cake. 


  1. 250g unsalted butter, softened, plus extra for greasing
  2. 450g golden caster sugar
  3. Zest and juice of 2 lemons
  4. 200ml coconut cream
  5. 8 eggs
  6. 450g of self raising flour

For the filling and decoration

  1. Lemon curd
  2. A large box of regal icing
  3. Buttercream
  4. Icing for decorations
  5. Malteasers bunny
  6. Chocolate nest 
  7. Mini eggs


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line 2 cake tins.
  2. 2. Cream the butter, sugar and lemon zest/juice together with an electric whisk. Then whisk in the coconut cream and eggs. Fold in the flour until combined.
  3. 3. Split the mixture into the 2 cake tins. Bake for 30 minutes. Stick a skewer into the middle of the cake and if it comes out clean then they are done. Cool slightly on the tins and them out them on a cooling each to cool completely.
  4. 4. Spread the lemon curd onto the bottom cake. Add the other cake on top. Using a spatula, cover the cake in buttercream and pop in the fridge. 
  5. 5. Roll out the regal icing. Lay the icing on top of the cake and smooth over until covered.
  6. 6. Roll out some icing to create the path, making sure is long enough to cover the length of the cake. Dab a tiny bit of water on the cake to secure the path in place. Add green colouring to buttercream to create the grass, them pipe onto the cake.
  7. 7. Add the chocolate nest, chocolate bunny and the flowers.
  8. 8. Enjoy.

The competition is being ran by and

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