This afternoon I have been baking. Cadbury's Mini Eggs are about my favourite thing on the entire planet and I was in the mood for cake so I created this Easter chocolate mini egg cake.
It was very simple to make. I made a large batch of plan sponge mix:-
375g Caster Sugar
375g Soft Butter
375g Self-Raising Flour
3 tsp Vanilla extract
I heated the oven to about 160 degrees (most recipes say a bit higher than this for a large sponge, but I find that this temperature is most predictable for me). I cooked the cake in two parts, one 20cm diameter and one 10cm diameter, both in spring-form tins. The smaller cake took about 25 minutes and the larger cake took just over one hour at this low temperature.
After cooling, I sliced the cakes in half and trimmed them neatly.
I made a huuuuge batch of chocolate buttercream.
275g of Butter
600g of Icing Sugar
80g of Cocoa Powder
1 tsp Vanilla Extract
A Splash of Milk
I sandwiched the sliced cakes together with a layer of the buttercream and then, using a pallette knife, I very carefully coated both cakes with a thick layer of buttercream and placed them offset on top of one another.
I decorated the cake with about 600g of Cadbury Mini eggs in a repeating coloured pattern and then finished the cake off with some Dr. Oetker wafer daisies.
Lara and Holly both enjoyed a piece of cake for pudding but Lara thinks it was too chocolatey! Is there such a thing?