Four Layer Lemon Easter Cake

Hello everyone, The other day I decided to do a little bit of Easter baking and was inspired as always by Peggy Porschen Cakes. I decided to make a four layer lemon cake as when I took a trip to Peggy's, I had the nicest lemon cake with pink icing so wanted to try and re create this at home. The recipe/ method Is the creaming method which I find always makes a really light and fluffy cake. It was so simple to make and tastes so good so I thought I would share with you the recipe and how I made it, I hope you enjoy...

Ingredients

4 Eggs

250g Butter 

250g Caster Sugar

250g Self Raising Flour

1 Lemon

For The Icing

Icing Sugar 

Butter 

Lemon Juice 

For the Decoration

Easter sugar decorations 

'Mini' mini eggs 

Piping Bag

Method 

1. Preheat the oven to Gas mark 6/ 200c .Begin by adding the butter and sugar into a mixing bowl and beat with a wooden spoon, or electric mixer, until the mixture is creamy and lighter in colour.
2. Next, add your eggs one by one to ensure the mixture does not curdle. However, it doesn't matter if the mixture does curdle, you can just add a little flour to prevent this. 
3. Now sift the flour into the mixture and fold the flour in until it is all combined.
4. Next, add the rind of one lemon, and squeeze half of a lemon into the mixture and give it a little stir. 
5. Pop the mixture evenly into 4 circular lined tins and then pop into the oven for 20 minutes.

For the Icing/ Decoration

1. Add around a tablespoon of butter to a bowl and using an electric mixer, mix the butter until light and fluffy. 
2. Add as much icing sugar needed until you get a light, fluffy whipped cream texture. Add a couple of drops of pink food colouring to create the light pink colour.
3. Once the cake has finished baking in the oven, take them out of the tins and then onto a cooling rack until they are cool.
4. Now its time for decorating! Place one cake onto a cake board and add a little butter cream and do this for all 4 cakes.
5. Now take some more butter cream and spread this around the outside of the cake to cover all of the cake.
6. Add another layer until the cake is covered and you can not see any cake peeping through.
7. I then added the butter cream on the top. 
8. After this, I took a piping bag with a star nozzle and added the remaining butter cream to this and piped 7 stars around the perimeter of the cake and placed a little sugar bunny up against the icing.
9. I then added a little more icing to stick the mini mini eggs to and placed these all around the chicks and bunnies and then you are done. 

I really hope you enjoy my baking posts, see you next time! xx