Easter Egg Overload

I know I’m a little late to the Easter party here – a week late to be exact… but it’s been a hectic one! Good news is, the Easter seems to have brought with it the best (to a point) of the weather! whoop!

I’ve now reached my one year anniversary with my job, I can’t believe it! but I felt to make the occasion, cake would be appropriate and as my anniversary fell near Easter, what better way to mark it than with an over the top, eggs-stravigant (hhehehehe) cake?!

For those who love to indulge their sweet tooth, this is the perfect cake for you!

There are loads of different variations of this cake all over the internet and I’ll be perfectly honest in saying it’s hard to make – it’s time consuming but if you have a lot of patience, perfection and time, then crack right on. If you’re like me, slightly neurotic and OCD with time… maybe stay away from it, let someone take the stage and indulge yourself.

It’s impressive (messy) to say the least..I used a bundt tin to get a ‘nest’ effect as I thought I was being clever and helping myself, but I fear I may have hindered myself further!!

To make this epic, epic cake…

      • 75g butter, softened, plus extra for greasing
      • 175g caster sugar
      • 3 eggs
      • 125g self-raising flour, sieved
      • 1 tsp baking powder
      • 50g cocoa powder, sieved

TO DECORATE

    • Flake bars (about 10 halved)
    • I made frosting from cocoa powder, butter and sugar, you just add and mix until you’re happy with the flavour. I would start at 100g of each and work upward..
    • Chocolate mini eggs (also galaxy golden eggs were used.. because if Easter was a chocolate, it would be those beauties)
    • 100g plain cooking chocolate, broken into pieces
    • Large chocolate Easter egg
    • Rice krispies
    • Bag of small marshmallows
    • Sharing bag of giant buttons
    • Two dowling tubes/anti-gravity rods
  1. Preheat the oven to 180°C/Gas 4. Grease your cake pan with a little butter or oil
  2. In a mixing bowl, beat the butter and sugar until light and fluffy. Gradually beat in the eggs then gently fold in the flour, baking powder and cocoa powder.
  3. Spoon the cake mixture into the pan and bake for 25-30 minutes.
  4. Whilst the cake is baking, it’s a good time to prepare the decorations. Start making your frosting and add the bag of small marshmallows to a small pan. Do not melt them just yet.
  5. Let the cake cool in the pan for 10 minute and turn out onto a wire rack and leave to cool completely.

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  1. Depending on your cake tin – whereas I used a bundt one to make a nest, place your two dowling rods/anti-gravity rods into the centre of the cake.
  2. Frost the outside of the cake, using a palette knife to smooth the sides and place flake bars round the base of the cake.  Build up layers of bars around the cake, cutting them to size to fit and pressing each gently into the frosting to hold it in place.
  3. Cover the top of your cake with buttons and mini eggs. Leaving enough eggs for your Easter egg at the top

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  1. Place the plain chocolate in a heatproof bowl and melt over a pan of simmering water, without allowing the base of the bowl to touch the water.
  2. Melt the marshmallows in the pan, once melted, add your rice krispies (about 150g)
  3. Roll the rice krispie/marshmallow together and wrap around the rods till about 3/4 of the way up.
  4. Carefully cut two holes at the base of the egg (roughly where your anti-gravity rods are) and use the melted chocolate to attach the egg to the ros.
  5. Meanwhile, carefully create a cracked hole at the top of the egg (without smashing it all) to create a base for eggs to cascade out. use the melted chocolate to patch up any holes
  6. Gently cascade eggs from the large easter egg, down the marshmallow structure. Anu remainder, use to on the cake.
  7. Look lovingly at the cake, admire your handy work, ignore the mess you, the cake, the table, the kitchen and everything is in.

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Pop on the kettle and if you can bring yourself to cut it.. sit down and relax. You deserve it.

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