SPECKLED MINI EGG CAKE PERFECT FOR EASTER

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).

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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)

 

To decorate

• 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

 

 

Let’s bake!

1. 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.
2. 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.)
3. Sift the flour and baking powder through a sieve and fold into the cake mixture in figures of 8.
4. 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.

Let’s decorate!

1. 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.
2. Smear the butter cream on top of one of the cakes, then place your other cake on top.
3. 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.
4. Grate your dark chocolate finely and assemble in the middle of the cake to make a little nest.
5. 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!

Have a sweet tooth? Try my unicorn fudge or my gluten free lemon drizzle cake…they’ll make all your sugary dreams come true.