Easter cake with sugar icing | ExpatWomanFood.com

Posted on

30 March 2014


Liz Robb

Easter cake with sugar icing

Easter cake with sugar icing


125g butter
125g golden caster sugar
2 eggs
125g self-raising flour
2 tablespoons of milk
1 tablespoon of vanilla extract
<strong>Sugar icing: for 6 cakes</strong>
200g icing sugar
2 teaspoons water
Yellow food colouring
Sugar flowers to decorate


  • 1. Preheat the oven to 180 degrees, 160 degrees fan oven.
  • 2. Soften the butter, place in a bowl with the sugar, and cream them well together.
  • 3. Crack the eggs into a small bowl and beat. Drop the beaten egg a little at a time into the sugar mixture and mix until it is all incorporated.
  • 4. Sift the flour in and stir gently until the mixture is nice and smooth.
  • 5. Drop the milk in gradually, mixing to blend it in, followed by the vanilla extract.
  • 6. Place 12 paper cases in a bun tin and spoon the mixture into the cases, dividing the mixture equally between them. Bake in the preheated oven for 15 - 20 minute until risen and cooked through. Allow to cool as you prepare the icing.
  • <strong>Sugar icing:</strong>
  • Sift the icing sugar into a bowl and drop in the water a little at a time, beating it together. Be careful not to let it get too runny. Add only a few drops of food colouring and stir it so that the icing is a pale lemon colour. Put some icing in the centre of each cake and spread out with a knife. Press a sugar butterfly into the middle of the icing and leave to harden.
Cooks Note

Makes 12 cakes

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