Now is the perfect time to get creative in the kitchen, so what better way to celebrate the flowers and longer days than with a sweet treat that looks as good as it tastes? This bouquet traybake is bright and easy to make.
What do you need?
For the sponge, you will need 225g softened unsalted butter, 225g caster sugar, four large eggs, 225g self-raising flour, one tsp of vanilla extract, and a splash of milk. For the decoration, choose ready-made buttercream or icing sugar to make your own. You will also need food colouring, such as pastel pinks, yellows, greens, and blues; piping bags and nozzles; sprinkles; and edible flowers or sugar pearls.
How do you make it?
Preheat your oven to 180°C, or 160°C for a fan oven, and line a rectangular traybake tin. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour, vanilla, and a little milk to loosen the mixture. Pour into the tin and bake for 25 to 30 minutes or until golden and springy to the touch. Cool before decorating.
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Decorating your bouquet traybake
Divide your buttercream into bowls and colour each with your chosen shades. Using piping bags with different nozzles, pipe rosettes, tulip shapes, and ruffles to resemble a bed of flowers. Cooking and baking are among the top ten hobbies enjoyed by British people
How do you serve the traybake?
You can serve it on a pretty plate or wrap it in cellophane as a gift. This traybake is perfect for special occasions or simply to brighten a rainy afternoon. It is a sweet slice of heaven.