Food

Hop to it! Rose and Elderflower buttercream cake


Hop to it! Rose and Elderflower buttercream cake

If you haven’t made an Easter treat yet, get cracking on one of these simple yet stunning bakes from Fiona Cairns. 

This irresistible rose and elderflower buttercream cake is a showstopping treat for impressing guests this Easter

This irresistible rose and elderflower buttercream cake is a showstopping treat for impressing guests this Easter 

I couldn’t resist adding this pretty buttercream cake. 

The piping is really very easy but you might want to practise on a work surface before you start. 

I’ve used several different-sized star nozzles but you can use just one size if you prefer.

Serves 8

  • 375g (13oz) butter, softened
  • 375g (13oz) golden caster sugar
  • 8 large eggs, beaten
  • 375g (13oz) self-raising flour, sifted
  • 8tbsp rose and elderflower cordial (I used Belvoir brand)
  • Finely grated zest of 1 lemon
  • 9tbsp strawberry jam

For the icing

  • 300g (10½oz) unsalted butter, softened
  • 800g (1lb 12oz) icing sugar
  • 3-4tbsp rose and elderflower cordial
  • Pink and green concentrated food colourings
  • Sugar-coated mini Easter eggs (from supermarkets)

Heat the oven to 180°C/fan 160°C/ gas 4. Butter and base line 3 x 18cm round sponge tins. In a bowl, cream the butter and sugar. 

Add the eggs a little at a time, beating well until smooth. Using a metal spoon, fold in the flour, then the cordial and the lemon zest. 

Divide the mixture equally between the tins and bake for 25 minutes, until a skewer inserted in the middle comes out clean, or the tops spring back when touched.

Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. Sandwich the cakes together using the jam and place on a cake plate. 

To make the icing, in a bowl beat the butter until smooth, then gradually beat in the icing sugar and cordial until smooth. 

Spread a third of the icing all over the top and sides of the cake. Divide the remaining icing between 3 bowls: colour one pale pink and one pale green. 

Place the pink icing in a piping bag with a large 16-pointed star nozzle, place the green icing in a piping bag with a large 6-pointed star nozzle and the uncoloured icing in a bag with a smaller 8-pointed star nozzle (see tip on pages 72-73). 

To pipe, squeeze the icing out to the size you require. Stop the pressure and lift the nozzle away. 

Repeat with the colours all over the cake until covered. Push the eggs in between the flowers. The cake will keep for up to 2-3 days in a cake tin.

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