This week, for Easter, Roy wanted to create something spectacular, something tasty and something fun. So he asked his Grandma if she had any recipes which might be suitable. She flicked through her old cookbook, looking at recipes she had written up over the years until she came to a Raspberry Cake. She explained that it was not only a tasty cake, but could be made into an Easter Bonnet to celebrate the season. Roy thought this would be perfect, so this week Roy Creates A Delicious Raspberry Easter Bonnet Cake.
You Will Need:
- 1 packet of raspberry jelly crystals (half for the cake and half to decorate)
- 2 heaped tablespoons of margarine
- A small ½ cup of sugar
- ½ a cup of milk
- 2 eggs
- 1 and ½ cups of self raising flour
To Decorate:
- Vanilla icing (Roy left his white but you can tint it whichever colour you like)
- The remaining jelly crystals
- Easter eggs and lollies to decorate
- A ribbon to tie around the hat
- Roy also used the rabbit he made with the fairy button mix he made last week
Method:
- Preheat the oven to 180 degrees and grease an 8 inch round cake tin
- Cream together the margarine and sugar
- Add the eggs and beat them in one at a time
- Stir in the flour and half of the packet of jelly crystals
- Add the milk and mix until you have a good cake batter (it will be slightly pink from the jelly crystals)
- Pour into the tin and bake for 35 to 40 minutes or until it is golden and cooked (use a cake tester or skewer to test it)
- Allow the cake to completely cool.
To Decorate:
- Place the cake on an upside down plate (the plate will form the hat’s brim)
- Ice the cake AND the plate (you want them to match)
- Sprinkle the remaining jelly crystals over the cake as you like (Roy sprinkled them on the top of the cake and the ‘brim’ of the hat)
- Tie the ribbon around the outside of the cake and into a pretty bow
- Use the extra icing to add lollies and Easter eggs in whatever pattern you like.
- Enjoy!