Sunday, 13 March 2016

Mini Eggs Easter Cake Recipe


Easter (and more importantly the long weekend) is only a couple of weeks away and it is the perfect excuse to eat ALL of the chocolate. The fleeting moment of joy where Creme Eggs and Mini Eggs are everywhere means that we should take advantage of them and create tasty recipes to indulge in!

I spotted a similar Mini Eggs cake on Pinterest and thought I'd have a go at making my own version, it was actually really straight forward but looks pretty impressive (even if I do say so myself) so I thought I'd share the recipe with you. It would make an amazing centre piece for a Bank Holiday weekend party or an impressive offering for the office bake sale.


It's a simple cake recipe to begin with so you can make it as tall as you like, just increase the amounts of ingredients. For a quick and easy recipe, just add 50g of the other ingredients for every egg you add. You can of course change up the cake as much as you want, if you'd prefer a chocolate cake, go for it, fancy a red velvet, why not!

Ingredients


Makes 4 small sponge cakes.

For the cake:
  • 4 Eggs
  • 200g Caster Sugar
  • 200g Self-raising flour
  • 200g Butter
  • Jam for filling
For the topping:
  • 200g Butter
  • 280g Icing sugar
  • A drop of vanilla extract (or any other flavouring)
  • 8-10 bags of Mini Eggs (they're on offer in Sainsbury's at the moment!)



Method


  1. Pre-heat the oven to 180 degrees and prepare the cake tins with butter and greaseproof paper, I used small tins to make a small four tier cake but you can go bigger or smaller, whatever takes your fancy.
  2. Cream together the butter and sugar, then mix in the eggs one at a time until the mixture is smooth.
  3. Fold in the flour until all combined. Then pour the mixture into the cake tins in equal amounts, bake in the oven for around 20 minutes or until golden brown. 
  4. While the cakes are baking, cream together the butter and icing sugar to make the buttercream.
  5. Once cooked, remove the cakes from the oven and cool on a wire rack. Once cooled, stack up the tiers with a layer of jam and buttercream in between them.
  6. Coat the cake with the buttercream all over, a thick layer is best so you can easily stick the Min Eggs in.
  7. Start at the bottom and line up the Mini Eggs with two of each colour in a line, I went for purple, yellow, white then pink in rotation. As you stack up, move the line over one egg so it creates a swirl effect of colours, use extra buttercream if needed to stick them on.
  8. Enjoy, and show off!

It's a really simple recipe but looks so effective, the perfect for an Easter show stopper! Let me know if you have a go at making it yourself, I'd love to see a photo if you do!
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6 comments

  1. This is adorable and a great excuse to buy lots of mini eggs!
    Parie x
    classandglitter.com

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  2. This looks so yummy! I love mini eggs and the decoration on this looks fab. I didn't intend on baking anytime soon but this has inspired me!

    Sophie x | Essential Twenty

    ReplyDelete
  3. Oh this looks amazing, although the amount of mini eggs I'd need to replace each time I attempted to decorate the cakes would make it the world's most expensive baking adventure!

    ReplyDelete
  4. Such a pretty cake! I'm actually not a fan of mini eggs though *I know, maybe there is something wrong with me!* x

    Heather | Of Beauty & Nothingness x

    ReplyDelete
  5. This looks great! I love Easter, best ever excuse to eat a ton of chocolate!

    The Little Things | Louise x

    ReplyDelete

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