200g White Chocolate
300g Butter (softened)
300g Golden Caster Sugar
350g Plain Flour
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoon Bicarbonate of Soda
1/2 Teaspoon Salt
For The Icing –
300g Butter, softened
600g Icing Sugar
1 Teaspoon Vanilla Essence
Yellow Food Colouring
To Decorate –
Chocolate Mini Eggs & a Chocolate Bunny
Preheat the oven to 180°C. Grease and line the cake tins. Melt the white chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
Cream together the butter and sugar until pale and fluffy. Mix in the eggs, followed by the flour, bicarbonate of soda, baking powder and salt. Add the buttermilk and melted white chocolate, and mix to form a smooth, silky batter.
Divide between the cake tins and spread the batter out slightly with a spatula. Bake for twenty minutes, or until the cakes are golden and risen. Leave to cool.
Make the icing by creaming the butter, and slowing adding the icing sugar until smooth and light. Add the vanilla essence. Then add a few drops of yellow food colouring at a time until you have a shade of yellow to your liking.
Sandwich the cakes together with the icing, then spread a very thin layer around the top and outside to catch the crumbs. Chill in the fridge for thirty minutes to set the icing slightly, then use the remaining icing to fully cover the cake. Decorate with mini eggs and a chocolate bunny.
Please do tag me in any photos you post of your white chocolate Easter cakes and I would love to see how you get on! This recipe was taken from Tanya Burr’s ‘Tanya Bakes’ book my favourite recipe book to follow. As always please do let me know your thoughts in the comments below and I hope you all have a fantastic week xx