Traditional Victoria Sponge

This has to be one of the prettiest cakes I have made to date, and it is traditionally British which makes it better!

Victoria Sponge Sandwich Cake with Fruits

Ingredients:
200g Butter
200g Caster Sugar
200g Self Raising Flour
1 tsp Baking Powder
1 tbsp Vanilla Extract (optional)
4 Eggs
2tbsp Milk
Filling;
140g Icing Sugar
100g Butter
1 tsp Vanilla Extract (optional)
Raspberry Jam

Method:
1. Preheat oven to 180 degrees and line two 20cm cake tins with butter.
2. Beat the butter and sugar together, then add the flour and eggs and beat until fully mixed. Add the milk if necessary and vanilla extract if desired.
3. Spread evenly between the tins and bake for 20 to 25 minutes or until an inserted knife comes out clean. Leave to cool upside down before decorating.
4. For the filling; mix the sugar and butter together. Spread over the bottom of one of the sponges. Spread the jam on the bottom of the second sponge.
5. Place the sponge with the jam on top of the butter icing sponge.
6. Decorate with berry fruits (in this example, raspberries, strawberries and blueberries were used) if desired and finish with icing sugar over the top.

Tana Ramsay's Lemon Drizzle Cake

My mother originally discovered this recipe and I made it the other day. There is no faulting the deiciousness of this cake! The ingredients and recipe have not been modified, only the way I presented the cake once cooked.

Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping:
juice 1½ lemons
85g caster sugar

Method:

Heat oven to 180C/fan 160C/gas 4.
2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy. 

3. Add 4 eggs, one at a time, slowly mixing through. 

4. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.

5. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top. 

6. Bake for 40 minutes or until a knife inserted into the centre of the cake comes out clean.

7. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

8. Leave in the tin until completely cool, then remove and serve. 

Recipe from: http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake

Halloween Cupcakes

Using a simple cupcake recipe, the decorations can be added on top for the real spooky effect. For these cupcakes I used a chocolate cupcake recipe.

Cupcake #1 - Ghosts
Ingredients:
 Chocolate Cupcakes
 White fondant icing
 Large marshmallows
 Black writing icing

Method:
1. On top of the cupcake, place a it of black writing icing in the centre and attach one marshmallow.
2. Roll out the white fondant icing and cut into a circle shape (big enough to cover the marhmallow).
3. Place on top of the marshmallow and manipulate so it falls as desired. 4. Decorate the icing with a scary ghost face!


Cupcake #2 - Pumpkin 
Ingredients:
Cupcake
Icing sugar
Orange food colouring (or red and yellow and combine)
Black writing icing

Method:
1. Create the icing with icing sugar and a small amount of water. Dye the icing sugar orange with food colouring.
2. Place on the cake and when dry (or in the process of drying) add a scary pumpkin face.


Cupcake #3 - Cobweb complete with Spider
Ingredients:
Cupcake
White writing icing
Black writing icing

Method:
1. With the white writing icing, create a cobweb across the entire cake.
2. Add a spider with the black icing for extra decoration.


Have a great Halloween!

Autumn Apple Brownies

The perfect, healthy cake for autumn time!

Ingredients:
110g butter, melted
200g white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced/chopped
60g cup chopped walnuts
120g all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon


Method:
1. Preheat oven to 175 degrees Celsius or gas mark 4, and grease a 9x9 inch baking dish.
2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy.

3. Fold in the apples and walnuts.

4. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended.

5. Spread the batter evenly in the prepared baking dish.

6. Bake 35 minutes in the preheated oven, or until an inserted knife in the center comes out clean.

Recipe adapted from: http://www.piarecipes.com/2012/11/apple-brownies.html

Pacman Cookies

These are great fun! My sister gave me some Pacman cookie cutters a couple of years ago for Christmas and they are so easy to use. I made them with leftover dough from my Raspberry Jam Almond Tartlets.

Ingredients:
2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
90g ground almonds
1/4 cup packed light-brown sugar
1 cup unsalted butter, softened
1/2 cup caster sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
Icing Sugar to decorate

**Please note other cookie recipes can of course be used!**


Method:
1. Pre-heat the oven to 350 degrees farenheight, 180 degrees celsius or gas mark 4. Whisk together flour, cinnamon, salt and baking powder, set aside. In a separate bowl, mix the brown sugar and ground almonds.
2. Mix together the butter and caster sugar. Mix in egg, then blend in vanilla and almond extract.
3. Mix in the almond mixture, then with mixer set on low speed, slowly add in the flour mixture and mix until it is all fully combined.
4. Dust the work surface with flour, and get the combined mixture (should be a dough) and roll out with a rolling pin, into 1/8 to 1/6-inch thickness.
5. Cut into the pacman shapes using the cookie cutters.
6. Carefully transfer to parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed!), spacing cookies 1-inch apart.
7. Bake in preheated oven 10 - 12 minutes until edges are lightly golden.
8. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
9. Prepare the icing sugar, it needs to be quite thick. Use various dies to achieve the right colours and use piping icing for finer details such as the eyes. 

10. Store in an airtight container.

Raspberry and Almond Weight Watcher Muffins

This is a spin-off to the Weight Watcher Blueberry muffin recipe. Instead, it is raspberries with almond essence!

Ingredients:
200 g Plain White Flour
1/2 teaspoons (level) Bicarbonate of Soda
2 teaspoons (level) Baking Powder
75 g Caster Sugar
1 pinch Salt
75 g Margarine, Soft, Polyunsaturated, melted
100 g Low Fat Natural Yogurt
100 ml Skimmed Milk
1 medium (raw) Egg, whole
80g Raspberries, fresh and cut into quarters

1 Tablespoon Almond Extract


Method:
1. Preheat the oven to Gas Mark 6/200°C/400°F. Line a muffin tray with 12 muffin or cup cake cases.
2. Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk, almond essence and egg together.
3. Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.
4. Gently stir in the raspberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.
5. Transfer to a wire rack and cool or eat warm.

Raspberry Jam Almond Tartlets

These biscuit tartlets are worth making and they look nice and smart too.

Ingredients:
2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
90g ground almonds
1/4 cup packed light-brown sugar
1 cup unsalted butter, softened
1/2 cup caster sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
Rasperry Jam

Method:

1. Pre-heat the oven to 350 degrees farenheight, 180 degrees celsius or gas mark 4. Whisk together flour, cinnamon, salt and baking powder, set aside. In a separate bowl, mix the brown sugar and ground almonds.  

2. Mix together the butter and caster sugar. Mix in egg, then blend in vanilla and almond extract.

3. Mix in the almond mixture, then with mixer set on low speed, slowly add in the flour mixture and mix until it is all fully combined.

4. Dust the work surface with flour, and get the combined mixture (should be a dough) and roll out with a rolling pin, into 1/8 to 1/6-inch thickness.

5. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts.

6. Carefully transfer to parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed!), spacing cookies 1-inch apart.

7. Bake in preheated oven 10 - 12 minutes until edges are lightly golden.

8. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

9. Spread strawberry jam over whole hearts, and place the cookies with the centres cut out over the tops. 10. Store in an airtight container.

Recipe altered from: http://www.cookingclassy.com/2014/01/linzer-cookies/

Weight Watcher Blueberry Muffins

These are only worth four pro-points per muffin. I made these this morning and they came out fantastic, I would highly recommend this recipe. I actually used a 0% fat yoghurt instead of the low-fat they mention in the recipe and they still turned out fine.

Ingredients:

200 g Plain White Flour  

1/2 teaspoons (level) Bicarbonate of Soda  

2 teaspoons (level) Baking Powder  

75 g Caster Sugar  

1 pinch Salt  

75 g Margarine, Soft, Polyunsaturated, melted  

 100 g Low Fat Natural Yogurt  

100 ml Skimmed Milk  

1 medium (raw) Egg, whole  

200 g Blueberries, fresh or dried  

Method:

1.       Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.

2.       Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.

3.       Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.

4.       Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.

5.       Transfer to a wire rack and cool or eat warm.

Recipe from http://www.weightwatchers.co.uk/food/rcp/RecipePage.aspx?recipeId=7007752

Chocolate Oreo Cupcakes

Who doesn't love oreos?!

Ingredients:
110g Butter
110g Caster Sugar
60g Self raising flour
50g Cocoa powder
2 Eggs
Chocolate Buttercream
Oreo Minis

Method:
1. Pre-heat the oven to 180 degrees or gas mark 4 and line a cupcake baking tray with cases.
2. Mix the caster sugar and butter in a bowl, then add the flour and cocoa powder and eggs and blend until fully mixed.
3. Fill the cupcake cases and bake for 20 minutes, or until an inserted knife comes out clean.
4. Take out of the oven and wait to cool.
5. Decorate the cupcakes with chocolate buttercream and a mini oreo on top. The buttercream could also have crushed oreo in it.

Raspberry filled Almond Cupcakes

These were made purely because I baked some cherry bakewell tarts and had spare cake mix. Because I also had spare jam, I filled the middle of the cupcakes and decorated them as normal. The jam keeps them wonderfully moist in the middle and the almond and raspberry compliment each other extremely well, these cupcakes really are a delicious twist to a standard vanilla sponge.

I would highly recommend these cupcakes to make! Only a few different ingredients but they have an exceptional taste.

This recipe makes 12 standard cupcakes.

Ingredients:
110g butter, softened
110g caster sugar
2 medium free-range eggs
55g ground almonds
55g self-raising flour
1/2 tsp almond extract
Raspberry jam (for filling)

Icing sugar

Dried raspberry pieces (optional)

Method:

1. Preheat the oven to 180°C (gas mark 4) and fill a cupcake tin with cupcake liners. 

2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth.

3. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. 

4. Add the flour, remaining almonds and almond extract and stir well.

5. Fill the cupcake liners and bake for 20 minutes, or until cooked (an inserted knife will come out clean). 

6. Take out of the oven and leave to cool.

7. Once cooled, using a teaspoon dig into the centre of the cupcakes and remove some of the sponge. Take care not to remove sponge such that the bottom of the cake case is being exposed. Fill the gap with raspberry jam to fill to the top.

8. Create a thick icing with the icing sugar and water and decorate on top. Add optional dried raspberry pieces.

Cherry Bakewell Tartlets

For my first ever batch of cherry bakewells, these came out wonderfully. It you want to make some delicious little tarts, then follow this recipe and you won't be disappointed. I actually had too much material for this recipe but it might have been because I used a slightly smaller baking tray. I still produced LOADS of wonderfully bitesized treats though!

Ingredients:
500g sweet shortcrust pastry
3 - 6 tbsp Raspberry jam
200g butter, softened
200g caster sugar
4 medium free-range eggs
100g ground almonds
100g self-raising flour, plus extra for dusting
1 tsp almond extract

For the topping:
300g icing sugar (approximately)
Glacé cherries to decorate

Method
1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 29cm x 21cm (or a 30cm x 20cm) baking tray. Spread the jam over the pastry base.
2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
3. Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool.
4. In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve. 

Recipe adapted from: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake

Nigella Lawson Chocolate Orange Cake

This recipe was meant to have an orange glaze on top, however I improvised with chocolate buttercream icing and decorated the top with Terry's Chocolate Orange. The cake recipe is very easy to do and worth the wait.

Ingredients:
1 large orange or 2 small, weighing approximately 375g
6 eggs
1 heaped teaspoon of baking powder
½ teaspoon of bicarbonate of soda
200g of ground almonds
250g of caster sugar
50g of good quality cocoa
Decoration; Chocolate Buttercream Icing and Terry's Chocolate Orange

Method:
1. Put the oranges whole and unpeeled in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the oranges in half and remove any large pips.
2. Grease a 20cm springform pan and preheat the oven to 180 Celsius (350 Fahrenheit, or gas mark 4).
3. Pulp the orange in a food processor before adding the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa and processing until you have a smooth batter, but still flecked with orange.
4. Pour the batter into the springform pan and bake for 1 hour. Check the cake after 45 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through.
5. Let the cake cool in the tin before removing and decorating.

6. Decorate the cake with the chocolate butterceam icing and the chocolate orange on top (aim for one orange segment per slice of cake). The cake can also be decorated with other things.

Chocolate Chip Cookie Cupcakes

These are chocolate chip fairy cakes, topped with a simple butter icing and a miniature bite-sized Maryland cookie for decoration. I made these for my mum who is feeling a little poorly. There is nothing like cookies and cake to make someone feel better!

Ingredients:
110g Butter
110g Caster Sugar
110g Self raising flower
1tbsp Vanilla extract
1tbsp Milk
2 Free range eggs
Chocolate chips
For the decoration;
50g Butter
100g Icing sugar
Maryland bite-sized cookies

Method:
1. Preheat oven to 180°C/fan 160°C/ gas 4. Line a cake tin with cupcake liners.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.
4. Sift over the remaining flour and gently fold in until just combined.

5. Add in the chocolate chips (this is optional as to how many chips you would like in your cupcakes).
6. Evenly place into the cake tins.
7. Bake for about 20 minutes or until risen and golden. Cool for 10 minutes, then place onto a wire rack and set aside to cool.

8. While the cupcakes are cooling, make the icing by creaming the butter and icing sugar together. You may want to add more icing sugar for the correct consistency.

9. Pipe the icing onto the cakes and place the cookies on top for decoration.

Mini Malteser Cupcakes

These are the same as the Rolo cupcakes I wrote about!

Ingredients:
50g Butter
50g Caster sugar
30g 70% dark cocoa powder
25g Sel-raising flour
1 egg
For the icing and decoration;
50g Icing sugar
30g butter
Chocolate Maltesers

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. Add the egg and beat the mixture.
4. Sift in the cocoa powder and flour and gently fold in until combined.
5. Pour the cake mix into the mini cupcake cases.
6. Bake for about 20 minutes or until risen; a knife should come out of the cakes clean when inserted. Leave out to cool.
7. To make the icing; cream the butter and icing sugar together. More icing sugar may need to be added.
8. Pipe onto the cakes.

9. Crush some Maltesers and sprinkle on top of the cakes. Then add a whole Malteser on top for decoration. 

Mini Rolo Cupcakes

These are simple to make and can be transformed into normal sized cupcakes, but for this recipe I made enough for approximately 18 miniature cupcakes.

Ingredients:
50g Butter
 50g Caster sugar
 30g 70% dark cocoa powder
 25g Sel-raising flour
 1 egg
 For the icing and decoration;
50g Icing sugar
30g butter
Chocolate Rolos

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. Add the egg and beat the mixture.
4. Sift in the cocoa powder and flour and gently fold in until combined.
5. Pour the cake mix into the mini cupcake cases.
6. Bake for about 20 minutes or until risen; a knife should come out of the cakes clean when inserted. Leave out to cool.

7. To make the icing; cream the butter and icing sugar together. More icing sugar may need to be added. 

8. Pipe onto the cakes and place a Rolo on top for decoration. 

Candy Crush Saga Cake

I produced this cake for my mother's birthday. I took a simple Victoria Sponge cake recipe and decorated it with fondant icing for the decoration. I even personalised the 'level' and 'score' to fit my mother's age and birthday!

For this cake, I used a deep rectangle cake tray, but any cake tin can in theory be used.

Ingredients:
150g Butter
150g Caster Sugar
150g Self Raising Flower
3 Eggs
1 tsp Vanilla extract
Fondant Icing
Food Colouring
Icing Tube

Method
1. Preheat oven to 180°C/fan 160°C/ gas 4.
2. Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.
3. In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.
4. Sift over the remaining flour and gently fold in until just combined.
5. Pour the cake mix into the cake tin.
6. Bake for about 20 minutes or until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool.

7. Meanwhile, roll out white fondant icing and apply to the cake when cool.

8. This cake was decorated with pink fondant icing (dyed with food colouring) and the shapes were made from other coloured fondant icing. The writing was done with the icing tube.

Neopolitan Cupcakes

These are a great summer treat! This recipe makes 12 cupcakes.

 Ingredients
 110g caster sugar
 110g butter
 110g self raising flower
2 large eggs
I tbsp vanilla extract
4tbsp 70% cocoa powder
Milk
For the icing
100g butter
100g icing sugar
Red food colouring
Chopped strawberries or raspberries for decoration (optional)

Method:
1. Pre-heat the oven to 180 degrees and line a cupcake tin with cupcake cases.
2. Mix together the butter and caster sugar with an electric whisk. Add in the eggs one at a time and whisk.
3. Mix in the flour slowly and mix in between adding. Add the vanilla extract and any milk that may be required so the consistency is such that it drops off the whisk or a spoon.
4. Split the mixture in two. For the first mixture, spoon this into one half of the cupcake tins only.
5. For the other mixture, add in the cocoa powder (more may be added depending on how chocolatey this part of the cake needs to be). The consistency can be returned to what it was with more milk.
6. Spoon the chocolate mixture into the other half of the cupcake cases.
7. Bake for approximately 25 minutes or until a knife comes out clean.
8. For the icing, cream together the butter and icing sugar to form a paste. Add the red food colouring.
9. Apply the icing to the cakes. Add decorations if required.

Enjoy!

Minion Cupcakes

Homemade minion cupcakes! I needed a science theme for some cupcakes and I thought minions would be ok. These are great for many generations, or those that love Despicable Me as a movie.

Ingredients
Different colours of Fondant Icing
Baked Cupcakes
Black icing tube

Method: 
1. Roll out yellow fondant icing and cut out circles with cookie cutters that are roughly the same size as your cupcakes to decorate.
2. Roll out grey and white fondant icing as well. These colours can also be made.
3. Cut out smaller grey circles and some strips for the goggles of the minions. Stick on top of the yellow layer on top of the cupcakes.
4. Make even smaller white icing circles and put these as the eye whites.
5. Decorate with hair, eye pupils and mouths with a black icing tube.

Mini Carrot Cakes

This is exactly the same recipe as from my Cheeky Rabbit Carrot Cake, only with subtle differences.

Ingredients:
200g Self Raising flour
200g Caster sugar
200g Butter
4 Eggs
170g Carrots, finely grated
100g Chopped Walnuts
1 tbsp Ground Cinnamon
1tbsp Ground Nutmeg
Butter Icing
Fondant Icing (optional)

Method
1. Pre-heat the oven to 180 degrees, and either grease silica round moulds with butter or line a cake tin with cupcake cases, or grease a normal baking tray.
2. Make the cake batter recipe with the flour, sugar, butter and eggs.
3. Peel, head/tail the carrots and grate them. Add to the cake mix along with the walnuts that are finely chopped. Add in the cinnamon and nutmeg.
4. Add the cake mixture either to your mini round moulds, the cupcake cases or the baking tray. Put in the oven for 20 to 30 minutes, or until a knife inserted into the middle of the cake comes out dry.
5. Take out and leave to cool once cooked.
6. Make the butter icing (1:1 ratio of icing sugar and butter) more may need to be added as necessary.
7. Take the cakes out of the silica moulds, or using a round cookie cutter cut out circles of the cake from the normal baking tray. Spread the butter icing on top of the cakes.
8. Optional decorating is to add a mini carrot on top of each of the small cakes. This can be done either if the carrot decorations are bought or they can be made.
9. Food colouring may be used to dye the fondant icing the relevant colours. Create the carrot pieces and put on top of the cakes. 

Cheeky Rabbit Carrot Cake

I baked this cake for my sister's birthday, the best part is that the cake itself is carrot cake so the theme worked really well!

Ingredients:
200g Self Raising flour
200g Caster sugar
200g Butter
4 Eggs
170g Carrots, finely grated
100g Chopped Walnuts
1 tbsp Ground Cinnamon
1tbsp Ground Nutmeg
Butter Icing
Fondant Icing
Cocoa powder (optional)

Method
1. Pre-heat the oven to 180 degrees, and line two 20cm diameter cake tins with greaseproof paper and grease.
2. Make the cake batter recipe with the flour, sugar, butter and eggs.
3. Peel, head/tail the carrots and grate them. Add to the cake mix along with the walnuts that are finely chopped. Add in the cinnamon and nutmeg.
4. Split the mixture in half and add to each of the round cake tins, and bake for 20 to 30 minutes (insert a knife into the middle and it should come out clean).
5. Take out and leave to cool once cooked.
6. Make the butter icing (1:1 ratio of icing sugar and butter) more may need to be added as necessary.
7. Take the cakes out of the tins and turn one upside down. Put butter icing on top of the upside-down layer and add the other on top the right way up to make a sponge sandwich.
8. With the rest of the butter icing, spread it all over the cake.
9. Roll out icing fondant and put on the cake (the butter icing helps it to stick).
10. Decorate with fondant icing, creating the rabbit and carrots etc. The cocoa powder was used for the soil effect, but other substitutes can also be used. The coloured fondant in this cake was used but food colouring can also be added to white fondant for the same effect.

Enjoy!