Briony-showstopper-cake-web

Briony May’s showstopping Easter cake

Mini eggs, macarons and gold sprinkles crown this light vanilla sponge with citrus buttercream

By , 08 March 2019

(15 votes)

Briony May’s showstopping Easter cake
  • Prep: 25 Mins
    Cook: 20 Mins
    Plus cooling time

  • Serves: 24

  • Price: 25p per serving

Nutritional Info
Each 62g serving contains
  • Energy

    1090KJ

    260KCAL

    13%
  • Fat

    13.0g

    high

    19%
  • Saturates

    5.5g

    high

    28%
  • Sugars

    25.4g

    high

    28%
  • Salt

    0.32g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1757kJ/420kcal.
Ingredients
  • 225g self-raising flour
  • 1tsp baking powder
  • 225g Asda Best for Baking Cakes, plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs, beaten
  • 2tsp vanilla extract
  • 100g unsalted butter
  • 200g icing sugar, sifted
  • 50g lemon curd
  • Asda Colouring Gel in pink
  • 65g jar Asda Gold Crunch sprinkles
  • 2 or 3 macarons from a pack of frozen Extra Special 12 Macaron Selection, thawed
  • 4 or 5 Extra Special Golden Quail Eggs
  • 30g Cadbury Mini Eggs
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease 3 x 18cm cake tins and line with baking paper.

  • Sift the flour and baking powder into a large bowl. Add the Best for Baking Cakes, sugar, eggs and vanilla extract, then beat until smooth and creamy.

  • Divide the mixture evenly between the cake tins and smooth the tops. Bake in the centre of the oven for 20-22 mins, until the tops spring back when lightly pressed.

  • Turn out the cakes onto a wire rack to cool completely.

  • Beat the butter until very soft. Stir in the icing sugar until smooth then divide the mixture between 2 bowls; add the lemon curd to one and a drop of the colouring gel to the other, mixing each until well combined.

  • Layer the 3 cooled cakes together on a stand, using the lemon curd buttercream to sandwich them together.

  • Use a palette knife or spatula to cover the cake with the pink buttercream. Press the gold crunch intothe icing around the base (see tip on p55), reserving a small amount.

  • Arrange the macarons on top of the cake, along with all the chocolate eggs. To finish, scatter over the reserved gold crunch.