The Thread

Find stories to inspire you, ideas from people we admire and our expertise for a home well curated, a wardrobe well put together, a life well lived.

3 Easter bakes to try

The inviting aromas of freshly baked delights, chocolate-egg-filled baskets dotted around, helping yourself to a piece (or two…). Easter is a chance to come together and enjoy irresistible sweet treats. These recipes are great for sharing.

SHOP KITCHEN & DINing

Frosted round Madeira cake

Serves: 20

Ingredients: for the cake
(alternatively, you can use a store-bought, plain, two-tier sponge cake)

1 ½ cups softened, unsalted butter
1 ¾ cups superfine sugar
6 medium eggs, beaten
2 ¾ all-purpose flour
2 ¾ tsp baking powder
Juice and grated zest of 1 ½ lemons

To decorate
1 cup butter, at room temperature
2 cups confectioners’ sugar
1 tsp vanilla extract
Splash of milk (optional)
Flowers and physalis berries, to decorate

You will need
2 x 9.5" round cake pans
Angled palette knife
Cake side scraper (find them in kitchenware stores)

Method:

Preheat the oven to 320°F. Grease and line the cake pans with parchment paper.
Whisk the butter and sugar together in a bowl until it reaches a fluffy, light texture and gradually add the beaten eggs.
Sieve both the all-purpose flour and baking powder into the mixture and gently fold using a spatula, then add and fold in the lemon juice and grated zest, too.
Pour the mixture into the pans and bake for one hour, or until golden brown. Let them cool in the pans for 10 minutes, then turn out to cool completely on a wire tray. Finally, chill the sponges in the fridge for at least two hours. Don’t skip this stage – it will ensure the frosting sticks to the cake.
Use a long knife to level off the top of one of the sponges, if necessary, for an even finish. This will be your top layer.
Prepare the frosting: using an electric whisk or stand mixer, beat the butter until pale and fluffy. Gradually add the confectioners’ sugar, scraping the sides of the bowl as you go. Add the vanilla extract, check consistency and if it’s too stiff, add a splash of milk. Continue to mix for a few more minutes to get a really fluffy texture. 
Use a palette knife to apply a layer of frosting to the top of the sponge that will be your lower layer, pushing it out all the way to the sides so that it overhangs very slightly. Place the other sponge on top. Add a layer of frosting around the sides of the cake, and a thicker layer on the top. The sides can be a little rough, but smooth out the top as much as possible.
Smooth the sides of the cake using a cake scraper. Work all in one direction first, then go back in the other direction, wiping excess frosting off your scraper as you go. You want to be able to see the sponge through the frosting, but don’t press too hard or you may scrape into the sides of the cake. As you scrape the sides, you will get a little crown around the rim. Use the palette knife to smooth this off and flatten the top again. 
Arrange flowers, or soft fruit, such as raspberries and blueberries, across one half of the top of the cake.

Triple-layer blueberry Victoria sponge cake

Serves: 15

Ingredients: for the cake layers
1 cup softened, unsalted butter
1 cup superfine sugar
4 large eggs, beaten
2 ¾ all-purpose flour
2 ¾ tsp baking powder
½ tsp salt
2–4 tbsp milk

To decorate
2 cups heavy cream
½ cup confectioners’ sugar, plus extra for dusting
1 tsp vanilla extract
1–2 small boxes blueberries
Flowers, to decorate (optional)

Method:

Preheat the oven to 360°F. Grease and line three 8" round cake pans with parchment paper.
Whisk the butter and sugar together in a bowl until fluffy and then gradually add the beaten eggs.
Sieve the all-purpose flour, baking powder and salt into the mixture and gently fold using a spatula.
Add the milk, a little at a time, until you achieve a dropping consistency. 
Pour the mixture evenly into three separate tins and bake for 30 minutes, or until golden brown. Let them cool in the pans for 10 minutes before turning out on to a wire tray to cool completely.
To make the filling, whip together the heavy cream, confectioners’ sugar and vanilla extract until it stands in stiff peaks.
To assemble, spread half the cream over one of the sponges then top with the blueberries. Repeat the same process with another sponge layer and then top with a third one to create three tiers. 
Dust the top with confectioners’ sugar and decorate with flowers for a spring-themed finish.

Celebratory creamy bath buns

Serves: 12

Ingredients: for the cake layers
1 ¼ cups milk
3 medium eggs, beaten, plus 1 extra for the glaze
4 ½ cups all-purpose flour
1 cup softened, unsalted butter
1 tsp salt
½ cup superfine sugar
2 ¼ tsp fast-action dried yeast

For the filling
1 ¼ cups whipping cream
2 tbsp confectioners’ sugar, plus extra for dusting

Method:

Pour the milk into a pan and warm over a low heat, then allow to cool. Once cooled, add the three beaten eggs into the pan and stir, then set aside.
Add the flour and softened butter to a mixing bowl. Rub them together using your fingertips until the texture feels breadcrumb-like. Then add the salt, sugar and yeast to mix. Pour the milk mixture into the bowl and mix well with a wooden spoon.
To create the dough, dust flour onto a clean countertop and turn out the mixture from the bowl onto the surface. Knead until smooth and slightly sticky, then roll into a ball. Transfer to a slightly oiled bowl and cover. Allow to rise for over an hour, until doubled in size.
Preheat the oven to 392°F.
Once the dough is risen, divide into 12 pieces and shape each one into a round ball. Place them on a baking sheet lined with parchment paper.
For the glaze, beat the remaining egg and brush a little on top of each bun, then bake in the oven for about 25 minutes, or until golden brown. Cool on a wire tray.
To make the filling, whisk the cream and sugar together until it stands in stiff peaks, then add into a piping bag. Cut a little triangle-shaped hole out of the top of each bun, reserving the triangles. Pipe the cream into each hole, then replace the cut-out triangle on top of the cream and dust with confectioners’ sugar.