Recipes · Seasonal

Easter Cakes

305

As Easter is creeping up on us again, I thought I’d share previous years Easter Cakes and their recipes.

Last year’s offerings are by far my favourites, so if you fancy giving them a try yourself, the recipe is below.

Mini Eggs Easter Cake

You will need :

  • 225g (8oz) Butter or margarine
  • 225g (8oz) Caster Sugar
  • 4 Eggs
  • 300g (11oz) Self-raising flour
  • 1 tub of Betty Crocker Buttercream Icing/Frosting (you can just make your own, but I find this easier)
  • Strawberry Jam
  • 2-3 boxes of Cadbury’s Fingers (I like to alternate between the White Chocolate and Milk Chocolate ones so get 1-2 boxes of each)
  • 2 bags of Cadbury’s Mini Eggs
  • 1 Medium-sized Easter Egg
  • Some ribbon (Poundland is great for their Easter-themed ones)
  • Either cake dowel or a couple of straws
  • 2 sandwich/cake baking tins
  1. Pre-heat your  Fan Oven to 170/180 degrees Celsius (Conventional Oven 190-200 degrees C, or Gas Mark 5)
  2. Grease or line your cake tins
  3. Cream margarine and sugar until well-combined
  4. Add eggs, mixing well
  5. Sift in the flour, then thoroughly combine
  6. Split the mixture evenly between your 2 cake tins
  7. Bake for approx. 25 minutes (checking regularly), until springy to the touch and a knife inserted in the middle comes out clean
  8. Leave to cool (on a wire rack if you have one)
  9. Once cooled, using a sharp knife, take off the top of one cake to make it flat (just the dome will do)
  10. Spread a thick layer of Strawberry Jam across the top of the flattened cake
  11. Spread a generous layer of Buttercream Icing/Frosting on top of the layer of jam
  12. Place the other cake on top
  13. Cover the whole of the outer cake in Buttercream Icing/Frosting
  14. Alternate the chocolate fingers around the outside of the cake
  15. Tie the ribbon around the centre outside of the chocolate fingers to hold them in place
  16. Break the top off your Easter Egg
  17. Carefully insert your cake dowel or small bunch of straws (I used 3 held together with a small elastic band) into the base of your Easter Egg (make a small hole with a sharp knife or melt slightly)
  18. Melt the broken off piece of chocolate and use as a ‘glue’ to hold the dowel/straws in place (briefly place in the fridge to set)
  19. Cover the top of the cake in Mini Eggs
  20. Insert the cake dowel/straws into the base of the cake (it should make the Easter Egg sit just on top of the layer of Mini Eggs)
  21. Use remaining icing/frosting to attach Mini Eggs around the base of the Easter Egg and ‘spilling’ out of the broken top of the egg.
  22. Admire your handy work proudly before completely devouring after your Easter Roast 🙂

Easter Nest Cake

This is a smaller version of the cake above and a great one to get the kids to help decorate.

  1. Make a single cake using the same recipe and method as above (just halve all ingredients and cook in just one tin not split between two)
  2. Cover in Buttercream Icing/Frosting
  3. Decorate as desired, for our cake we used Easter Marshmallows to circle the outside of the cake, chocolate fingers to separate the cake into sections, Smarties & Minions Mini Eggs, and Chocolate Nest Cakes (see recipe below)
  4. Enjoy!

Chocolate Nest Cakes

These are great, simple activity for the kids (and also a great way of using up any leftover Easter Eggs by melting them rather than buying more chocolate).

You will need :

  • Shredded Wheat or All-Bran Cereal (crunched into flaky pieces)
  • Chocolate
  • Mini Eggs
  • Cake cases
  1. Break chocolate into small pieces and melt
  2. Mix in the Shredded Wheat/All-Bran until completely covered
  3. Scoop a spoonful of mixture into each cake case and make a dent in the middle of each one
  4. Place 3 mini eggs into the centre of each ‘nest’
  5. Refrigerate to set
  6. Once set, remove the ‘nests’ from the cake cases
  7. Use to decorate bigger cakes (as above) or simply enjoy on their own.

Below is a previous years attempt, this one was covered in Chocolate Fondant rather than Buttercream Icing/Frosting.

272

Easter Cupcakes / Before and After Egg-Splat Cakes

To make these simple cupcakes, using the same basic sponge cake recipe as above (and repeated below with the adjustments), you will need :

  • 225g (8oz) Butter or Margarine
  • 225g (8oz) Caster Sugar
  • 4 Eggs
  • 300g (11oz) Self-Raising Flour
  • 30ml (2 tbsp) Cocoa Powder
  • Cake Cases
  • Chocolate Buttercream Icing/Frosting (either make your own using Butter, Icing Sugar and Cocoa Powder, or use Betty Crocker Chocolate Icing/Frosting)
  • Haribo Fried Eggs
  • Cadbury’s Mini Eggs
  • Piping Bag/Icing Gun
  1. Pre-heat Fan Oven to 170 degrees C (Conventional Oven 190 degrees C, Gas Mark 5)
  2. Cream butter and sugar until well-combined
  3. Add eggs, mixing well
  4. Sift in flour, combining well
  5. Add Cocoa Powder, combining well
  6. Split mixture between cake cases (should make 24)
  7. Bake for 15-25 minutes (checking regularly), until springy to the touch or a knife inserted in the centre comes out clean
  8. Leave to cool (on a wire rack if you have one)
  9. Put your Chocolate Buttercream Icing/Frosting into a piping bag or icing gun
  10. Pipe a small dollop onto one half of the cakes and place a Haribo Fried Egg on top of each cake (if you have any spare icing/frosting, use it to circle the Fried Eggs)
  11. On the other half of the cakes, pipe a generous swirl of Icing/Frosting
  12. Place 2-3 Mini Eggs in the centre of each Icing/Frosting Swirl
  13. Enjoy with a cup of tea x

271

 

 

Advertisements

One thought on “Easter Cakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s