Easter Basket Cakes

Easter Basket Cakes

18 March 2019

Make fabulous Easter basket cakes with this easy to follow recipe. You can get the kids involved with this one too. Thanks to Harriet from Liverpool John Moores University. Note before starting: the basket handles need to be made at least 12 hours in advance to allow for them to set.
  • Recipe

Serves

12

Preperation Time

12 hrs

Cooking Time

15 - 18 minutes

Ingredients

125g margarine

125g caster sugar

1 tsp vanilla extract/essence

2 eggs

125g self-raising flour

60g unsalted butter

120 g icing sugar

1 tsp full fat milk

2 drops green food colouring

Fondant icing

Instructions

1**Note before starting: the basket handles need to be made at least 12 hours in advance to allow for them to set. ** To make the basket handles, twist together 2 strands of fondant and leave to dry over a curved edge (I tend to use a rolling pin) for at least 12 hours to allow for the fondant to harden (Tip – using strawberry liquorice sticks work just as well!),Preheat the oven to 180°C/160°C fan/Gas mark 4

2Place the margarine and sugar into a bowl and cream together using a wooden spoon or an electric hand-held whisk until well combined and lighter in colour

3Stir in the eggs, vanilla extract and flour a small amount at a time, until the mixture turns pale and has a fluffy consistency

4Divide the cake mixture equally into each cup of the Prestige Inspire 12 Cup Muffin Tin (each cup should be around ¾ full)

5Bake in the preheated oven for 15-18 minutes until risen and golden in colour. A skewer inserted into the centre of the cakes should come out clean. The cakes will have risen over the top of the tin – but don’t worry, this is crucial in creating the sides of the basket!,Leave the cakes to cool for 10 minutes before transferring to a wire cooling rack. When cool, cut the risen peaks off the top of the cakes using a sharp knife (these trimmings could be used to make cake pops)

6For the basket, roll out a coloured fondant icing to around 1mm thick. Cut into long strands and weave together crossing the icing over and under each other until it is long enough to go around the side of each of the cakes

7For the buttercream, using a hand-held electric whisk, whisk the unsalted butter until it turns paler in colour

8Add the icing sugar a small amount at a time, whisking until it begins to come together. Add the milk and whisk for a few minutes until the buttercream is almost white in colour

9Using a knife, cover the outside edge of the cakes with buttercream, and stick the fondant weave to the side

10Add a couple of drops of green food colouring to the rest of the buttercream, and using the Prestige Cotton Piping Bag attached with the writing nozzle, pipe the green buttercream on top of the cakes using short sharp motions

11To finish, pop on the handle and add some mini chocolate eggs!

Make fabulous Easter basket cakes with this easy to follow recipe. You can get the kids involved with this one too. Thanks to Harriet from Liverpool John Moores University. Note before starting: the basket handles need to be made at least 12 hours in advance to allow for them to set.