Are you looking forward to your Easter Long Weekend!
My girls are excited about the impending arrival of a bunny with chocolate (and I must say I do love a bunny with chocolate myself).
Today I have for you a great easter weekend recipe courtesy of Gillian from Crumbs of Comfort Cake Design.
When working on my collaboration with Royal Albert Australia I was keen to find the perfect recipe that goes with their pretty range of tea ware. This Pink Roses Cake stand looks just wonderful with these English Tea Cake Cupcakes on top which is why as well as sharing with you this lovely recipe I also have one of their very pretty cake stands to give away.
To win one of these lovely cake stands all you need to do is follow Royal Albert on Facebook here and leave a comment on this blog post letting me know who you think this cake stand would be the perfect gift for.
The give-away winner will be announced back here on the blog next Thursday 24th April (only open to Australian residents).
English Tea Cake
65g butter, softened
110g caster sugar
2 teaspoons vanilla extract
125g self-raising flour, sifted
85 mls milk
Pre-heat oven to 180°C/160°C fan-forced. Line a 12 hole pan with cupcake papers.
Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into papers.
Bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and remove from pan.
200g softened butter
2 tablespoon strawberry conserve/ jam.
1 kilogram of icing sugar
Cream butter for 1-2 min. Add milk, jam and 1/2 icing sugar, beat for 3 min or until the mix is light and fluffy. Add remaining icing sugar and beat for further 3 mins until light and fluffy and spreadable consistency. Add extra milk if to dry or icing sugar if to wet.