A soft, layered cake with delicate almond notes, your elegant Easter centrepiece.

Ingredients
2 cups flour • 1½ tsp baking powder • ½ tsp salt
¾ cup butter • 1 cup sugar • 3 eggs
1 tbsp vanilla • ½ tsp almond extract • ¾ cup milk

Buttercream
1 cup butter • 2½ cups icing sugar • 2–3 tbsp milk • 1 tsp vanilla

Instructions
Preheat the oven to 350°F. Grease two 8-inch pans.
Whisk dry ingredients. Cream butter and sugar, add eggs, then extracts.
Alternate dry ingredients with milk. Divide and bake 25–30 minutes. Cool.
Beat buttercream ingredients until smooth. Layer and frost cake.

Finish
Garnish with fresh flowers or berries.

Lemon Ricotta Cake

Light, moist, and gently sweet with a bright citrus finish.

Ingredients
1 cup ricotta • ¾ cup sugar • 3 eggs
½ cup butter • 1 tbsp lemon zest • 2 tbsp lemon juice
1 cup flour • 1 tsp baking powder • pinch salt

Instructions
Preheat the oven to 350°F. Grease the pan.
Whisk ricotta, sugar, eggs. Add butter, lemon zest, juice.
Fold in dry ingredients. Bake for 35–40 minutes. Cool and dust with sugar.

Mini Chocolate Easter Nests

A simple, no-bake treat, playful and festive.

Ingredients
2 cups melted chocolate • 2 cups cornflakes or coconut
1 tsp vanilla • mini chocolate eggs

Instructions
Mix chocolate with vanilla. Fold in cornflakes.
Spoon onto parchment, shape into nests.
Add mini eggs. Chill until set.

Jennifer Williams | Editor-in-Chief