Marvellous mini egg cake

Marvellous mini egg cake

This wow-factor cake is all about the choccy eggs

By , 14 March 2016

(43 votes)

Marvellous mini egg cake

  • 55 Mins

  • Serves: 40

  • Price: 46p per serving

If you want to add a serious show-stopper to your Easter feast this year then this fabulous Easter egg cake, decorated with Mini Eggs, will have everyone diving for a slice. Rainbow-themed food treats are a big trend in the baking world so why not be inspired to try our stunning decoration for yourself. It's a great way of getting the kids involved too - just be sure to guide them so they stick to your colour scheme! Take a look at our brilliant video below to show the cake before and after its transformation and then grab the ingredients and get cracking - no pun intended...!

Nutritional Info
Each 92g serving contains

  • Energy

    1770KJ

    423KCAL

    21%

  • Fat

    23.9g

    high

    34%

  • Saturates

    14.7g

    high

    74%

  • Sugars

    38.6g

    high

    43%

  • Salt

    0.55g

    med

    9%
of your reference intake.
Typical energy values per 100g: 1924kJ/460kcal.
Ingredients
  • 450g self raising flour
  • 2 level tsp baking powder
  • 375g butter, softened, plus extra for greasing
  • 375g caster sugar
  • 6 large eggs
  • 2tbsp milk
  • Grated zest 2 oranges
  • 300g butter, softened
  • 600g icing sugar
  • 3tbsp cocoa powder
  • 1tbsp milk
  • 12 x 90g packs mini eggs
Method

  • Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the bases of 3 x straight- sided 20cm round cake tins.

  • Put all the cake ingredients in a large bowl and beat with an electric hand-whisk for 2-3 mins until light and fluffy. Divide between the tins, level
    the surface and bake for
    25 mins or until the top springs back when pressed lightly and a skewer inserted in the centre comes out clean. Allow to cool for
    10 mins in the tins and then completely on a wire rack, so the buttercream won’t melt when you spread it on.

  • Make a basic buttercream by beating together the 300g butter and the icing sugar until pale and fluffy.

  • Put  of the buttercream in a bowl. Add the cocoa and milk and stir until smooth.
    On a serving plate, use the chocolate buttercream to sandwich the 3 cakes in a triple layer. Spread the plain buttercream over the top and sides of the cake.

  • Shortly before you serve the cake, press the mini eggs into the icing to decorate