Easter Bonnet Cakes

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This easter recipe for kids look fabulous. You can colour the icing using edible food colouring to make different coloured bonnets.  If you don’t want to make your own sponge you could buy a ready-made flan base and use that to cut out the circles for the hats.

 

Easter Bonnet Cakes

Easter Bonnet Cakes

Complete Party Planner

Annabel’s movie about this book

  

Ingredients

  • 175g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 3 eggs
  • 175g (6 oz) self-raising flour
  • 1 tbsp milk
  • ½ tsp grated lemon rind
  • 1 tsp vanilla essence
  • 4 tbsp apricot jam
  • 12 marshmallows
  • 600g (1 lb 5 oz) ready-to-roll white icing
  • edible food colouring

Decoration

  • Red and green liquorice laces
  • Sugar flowers

Method

Preheat the oven to 180C/350F/Gas 4.  Cream together the butter and sugar until light and fluffy.  Add an egg at a time with 1 tablespoon of flour.  Fold in the remaining flour together with the milk, lemon rind and vanilla essence.

Grease and flour two 27 X 18cm (11 X 7in) shallow baking tins.  Spread the mixture evenly over the base of the tins and bake for 20 minutes (a skewer inserted in the centre of the cake will come out clean when the cake is ready).

 

Making the bonnets

To make the bonnets, cut each sponge into 6 circles using a 7.5cm (3 in) round cutter.

Stick a marshmallow in the centre of each circle using warmed apricot jam.  Roll out 50g (2 oz) of icing at a time and cut into circles about 2.5-4cm (1-1 1/2in) wider all the way round than the cake. 

Brush the marshmallows and cake bases with warmed apricot jam and lay the circles of icing over the centres. 

Mould to the shapes of the cakes and trim away any excess icing.  Tie liquorice laces in a bow around the base of the marshmallows and decorate with sugar flowers attached to the icing with a little of the warmed apricot jam.

 

Information

From one year
Biscuits suitable for freezing before decorating
Makes approx 12 Easter Bonnets