Easter Cake

I absolutely love Easter, it gives me the perfect excuse to indulge in chocolate, cake and hot cross buns! (not that I actually need an excuse mind you!).  

This Easter like many I'm the host of our family get-together and as a keen baker (not claiming to be an expert by any means), I thought I'd try my hand at baking a cake.

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Vanilla Easter Cake

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves : 12

Ingredients:

Sponge

- 5 tsp milk

- 250g white caster sugar

- 1 tsp vanilla extract

- 3 medium eggs (beaten)

- 250g butter (melted plus extra for greasing)

- 250g self-raising flour

Buttercream Icing

- 140g/5oz butter, softened

- 280g/10oz icing sugar

- 1-2 tbsp milk

Preparation:

- Preheat the oven to 190 C / Gas 5. Grease two (23cm) round cake tins and line with baking parchment.

- In a large mixing bowl, beat the butter and sugar together until smooth. Mix in the vanilla extract then sift in the flour and stir until well incorporated.

- In a separate bowl, beat the eggs until smooth and then gradually add to the butter mixture. Following the eggs, add the milk gradually and when the mixture is thick and creamy, divide between the two prepared cake tins.

- Bake in the preheated oven for 20-30 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave for 5 minutes to cool before removing it from the tin and placing on a cooling rack. Allow to cool completely before decorating with your icing.

- Once the cooled you can prepare your frosting.

- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

- Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.

- Place a dollop of frosting in the centre of a cake stand or serving plate (to keep the cake from sliding) and place 1 cake layer on top of frosting. Spoon about 4-5 tablespoons of frosting directly on top of the first layer; using an offset spatula, spread the frosting evenly over the top and just past the edges of the first layer. Place the second cake layer upside-down directly on top of the first layer; repeat frosting process.

- Spoon about another 4-5 tablespoons of frosting directly on top of the second layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed. Place the assembled cake in the freezer for 20 minutes to allow the icing to set.

- Decorate as desired.

My background is as a wedding & lifestyle photographer, shooting both digital and film to create authentic, soft and natural fine art photographs. Working primarily with natural light to give my work a beautiful, light and airy touch infused with soft tones. 

I have always appreciated and valued the simple things in life and finding the interesting in the ordinary.  Coco Lane was founded as I wanted to create something that is about an experience, the slower pace of life, cosiness and candlelight, cuddling up on the sofa with loved ones, being with the people you love, sharing food with close friends, a feeling of home, nurturing a chosen career, wanderlust travels, savouring the small moments in everyday life and just being you and enjoying a cup of tea.

I'm excited to bring you stories that promote all those moments in life that give us value and meaning; inspiring  us to live beautifully.

"I began to realize how important it was to be an enthusiast in life.  If you are interested in something, no matter what it is. Go at it full speed.  Embrace it with both arms, hug it, love it, and above all become passionate about it.  Lukewarm is no good" - Roald Dahl