Make this cute Easter scene cake, complete with cheerful little hens, given to us by the very nice chaps over at the Happy Egg Co!
FOR THE CAKE
- 240g unsalted butter
- 270g caster sugar
- 240g self raising sponge flour
- 60g good quality cocoa powder
- 4 happy eggs
- 2 tbsp milk
- 100g fresh raspberries
1. Preheat the oven to 130°C/Gas Mark ½. Grease and line two 15cm cake tins.
2. Beat the butter and sugar together until it’s very light and fluffy. Sift in the cocoa powder.
3. Add the happy eggs, one at a time, with a spoonful of the flour, beating well between adding each egg. Add the milk and stir gently. Add the remaining flour, and gently fold in. Fold in the raspberries.
4. Place into the tins and bake in the oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cakes to cool.
FOR THE RASPBERRY MERINGUE BUTTERCREAM
225g unsalted cold butter, cut into cubes
100g happy egg white
a pinch of salt
1. Gently heat the raspberries in a saucepan until they are reduced and form a puree. Leave to cool.
2. Place the happy egg whites and sugar in a bowl over a pan of simmering water. Stir constantly until the sugar has dissolved completely and the egg whites are hot.
3. Whip this mixture with the whisk attachment of a mixer until the meringue is thick and glossy and the bowl is cool.
4. Add the salt and cubes of butter one at a time ,until each is incorporated. If the mixture curdles, keep mixing and it will come back together.
Add the raspberry puree. And mix in well.
- pale blue sugarpaste
- pale green sugarpaste
- edible glue
- royal icing
- 15cm cake board
- 25cm cake drum
1. Level the top of each cake with a sharp knife. Cut each in half so you have four layers.
2. Spread some buttercream on a 15cm cake board then place the first layer of cake on this. Spread a thin layer of buttercream, then the next layer of cake. Continue until you have four layers of cake and three layers of buttercream.
3. Trim the sides of the cake so you they are straight with no bulges. Spread a thin layer of buttercream all over the cake.
4. Cover with pale blue sugarpaste. Cover the cake drum with pale green sugarpaste.
5. Roll out some green sugarpaste and cut out the grass shapes. Attach these around the base of the cake using edible sugar glue. Leave to dry for a few hours.
6. Spread some royal icing on the green covered cake drum, then place the blue cake on top.
- 100g sugarpaste
- 1 tsp Tylo powder
- gel colourings
1. Knead the Tylo powder into the sugarpaste to make the modelling paste. Colour the modelling paste using paste or gel colours in brown, red, yellow, pink, blue and beige white.
2. Make a nest using small rolled pieces of the beige paste.
3. Make the hen bodies and wings out of brown modelling paste. To make the beak, take a tiny bit of yellow sugarpaste, roll in your fingers to make a smooth ball, then form into cone shape and cut off the smaller end, attach to the head with edible sugar glue.
4. Make the Hen comb and wattle.
Take a tiny size bit of sugarpaste, roll in your fingers to make a smooth ball, flatten slightly, then form into a teardrop shape and cut off the smaller end.
Make three of these for each hen, and two smaller ones for the wattle.
5. Attach to the head with edible sugar glue. Draw in the eyes using a black edible pen.
6. Make the chicks using yellow modelling paste. Make the beaks as above and draw in the eyes using a black edible pen.
7. Cut out tiny flowers using flower cutters and pipe a tiny dot of royal icing in the centres.
8. Attach all the decorations onto the cake using either edible sugar glue or royal icing.
That's it! For more fantastic recipes and inspiration, visit www.thehappyegg.co.uk