Pink funfetti Easter cake with crème fraiche icing

8 servings Prep: 1 hr 30 mins, Cooking: 20 mins
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A fun and deliciously moist cake that is easy to throw together this Easter.

By Food24 March 23 2016
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Ingredients (12)

2 eggs — large
1 cup brown sugar
1/2 cup milk
80 ml sunflower oil
1 tsp vanilla — essence
1/4 cup flour — self-raising
1/2 cup coloured sprinkles
320 g butter — soft
2 cup icing sugar
2 cup crème fraîche
coloured sprinkles
dark chocolate — candied eggs, to garnish
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Pre heat the oven to 180°C. Grease 2 x 18cm cake tins with cooking spray or line with baking paper.

For the cake, combine the eggs and sugar. Whisk with an electric whisk for 2 minutes. Add the milk, oil and vanilla and whisk for 1 minute. Add in the flour and whisk until smooth.

Add a drop or two of food colouring and mix until incorporated. Fold in the confetti sprinkles. Divide the batter between the two cake tins. Bake for 20 minutes or until a cake tester comes out clean when inserted.

Allow it to cool in the tins for 10 minutes before transferring them to a cooling rack.

To make the icing, place the butter and sugar in a food processor and blend until smooth and pale. Blend in the crème fraiche. Do not over blend as you don’t want the mixture to become too runny. Refrigerate for 30 minutes.

Spread a layer of icing between the two cakes. Add a top layer of icing and smooth it out with a palette knife. Place the remaining icing in a piping bag fitted with a big round nozzle and pipe dots along the side of the cake.

Decorate with confetti sprinkles and candied eggs.

TIP: Edible confetti sprinkles and gel food colouring can be found at specialty baking stores.

TIP: To make your own cake bunting simply cut a few small flags or triangles from cardboard paper. Stick it on to a piece of string by using some superglue. Tie each end to a skewer and insert it on top of the cake.

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