Royal cake maker Fiona Cairns turns her hand to deliciously cute cakes, cookies and chocolate eggs...
Alternative chocolate fudge simnel cake
Serves 12
Alternative chocolate simnel cake
For the cake
100g (3½oz) chocolate, 50-60% solids, chopped
200g (7oz) self-raising flour
200g (7oz) light muscovado sugar
1tsp baking powder
200g (7oz) unsalted butter, diced and very soft
3 eggs, lightly beaten
2tsp vanilla extract
150ml (¼pt) full-fat milk
For the icing
200g (7oz) chocolate, 50-60% solids
100g (3½oz) unsalted butter, cubed
2tbsp golden syrup
250ml (9fl oz) sour cream
For the decorations and curls
250g (9oz) white sugarpaste
Food colour pastes (yellow, green, pink, blue)
Butterfly cutter and blossom cutters
100g (3½oz) chocolate, 50-60% solids, chopped
Preheat the oven to 180°C/fan 160°C/gas 4. Butter 2 x 20cm (8in) round tins and line the bases with baking parchment. Melt the chocolate in a bowl over gently simmering water, cool slightly. Add the other cake ingredients and mix.
Divide between the tins and bake for 25-30 minutes. Leave to cool, then turn out onto a wire rack. To make the icing, melt the chocolate as before with the butter. Cool then stir in the syrup and sour cream. If the icing separates, stir in 1-2tsp boiling water.
Spread the icing on one cake, sandwich them together and ice. Divide the sugarpaste into four and colour. Make 11 eggs then cut out butterflies and blossoms. To make curls, melt the chocolate, pour onto a board and spread with a palette knife. Chill slightly then run the knife through at a 45-degree angle. Decorate the cake.