For my latest recipe post I’m combining my favourite things about Easter, pastel colours and chocolate – more specifically, Mini Eggs!
This was a bit of a trial run, as I am having family over on Sunday for lunch and wanted to make something a bit different for dessert. I’m so happy with the results; it might not be the most aesthetically pleasing thing on t’internet – as is often the way with my baking posts lol – but it tasted yummy!
This speckled Mini Egg cake is best enjoyed over a good natter, with a herbal tea or two (adorable bunny rabbit teapot optional).
The Mini Eggs just *might* be the best part, begging the question – why not just stuff in a bag of Mini Eggs instead of making this cake? That my friends, I do not know…
You will need
For the cake
- 6 eggs
- 340g of self raising flour
- 340g of butter
- 340g of caster sugar
- 1/2 tsp of baking powder
- 2 x cake tins
- Parchment paper (to cut circles in)
- Tube/packet of Mini Eggs
- Edible flowers (I used these ones)
- Blue food colouring (but I think this would look lovely in pastel pink too!)
- 450g of icing sugar
- 225g of butter
- A few squares of dark chocolate
- Preheat oven to 180° (gas mark 4). Cut two parchment paper circles the same size as the bottom of your cake tins and place in tins. Grease the edges of the tins too.
- In a large bowl, give the butter and sugar a good mix together until it has a creamy, light texture. Gradually beat in the eggs, making sure the mixture doesn’t curdle! (I tend to break and stir the eggs separately in a mixing jug, then pour the egg mix in bit by bit.)
- Sift the flour and baking powder through a sieve and fold into the cake mixture in figures of 8.
- Pour your cake mix evenly across the two tins, and bake for around 25 minutes or until a knife stuck in the middle comes out clear. Leave to cool in the tin for 10 minutes, then remove both cakes from the tin and let cool for a further 10 minutes.
- In another bowl, cream together butter, icing sugar and a few drops of blue food colouring. The amount will vary depending on your desired colour. I used blue but due to the colour of the butter it came out a lovely pastel green shade.
- Smear the butter cream on top of one of the cakes, then place your other cake on top.
- Here’s the tricky part and I am not ashamed to admit Mother B helped out with this bit! Smear the icing on your cake with a palette knife.
- Grate your dark chocolate finely and assemble in the middle of the cake to make a little nest.
- GO WILD with Mini Eggs and edible flowers.
Let me know if you give this speckled Mini Egg cake a go, and show me how yours turn out!