This cake was made for a good friend whose bub #2 is due on Good Friday.
This is perfect for an Easter dessert. You can make and decorate your own cake for Easter, and write ‘Happy Easter’ (for example) on the big Easter Egg (instead of Baby Watts like I’ve done):
‘Oh Baby Baby’ Easter Egg Cake
The ‘Oh Baby Baby’ Easter Egg Cake is a vanilla cake with white chocolate buttercream, salted caramel drizzle, popping candy white chocolate easter egg, milk chocolate easter eggs, speckled egg M and M’s, silver cachous, sprinkles and edible glitter.
I bought the popping candy white chocolate easter egg from Aldi, and the rest of the eggs from Woolworths. The silver cachous, sprinkles and edible glitter were from my local cake decorating shop.
1. The Cake…
This isn’t the most simple cake recipe, but it the instructions are very clear and it is definitely worth it! I only needed to make one batch. One x batch makes 2 cakes with a decent height when stacked.
2. The Buttercream…
I used 1 1/2 batches with white chocolate melts. This has been my ‘go to’ icing lately for cakes as I find that because the mixture has melted chocolate blended through, it sets really nice and firm in the fridge, and doesn’t budge when taken out for display at room temperature.
3. The Drizzle…
You can make this earlier and keep it in the fridge in a sterilised container…which lasts for ages! Just keep in mind that it needs to be at room temperature when assembling the cake, so if it is made fresh, it takes a while to cool down as it is piping hot right after it’s cooked up in the Thermomix!
4. The Cake Assembly…
Make the cake batter, pour evenly between 2 x 20cm cake tins. Splatter 1/3 cap of liquid food colouring on top of the batter.
Use a chopstick/skewer and swirl around the food colouring in the batter
Bake as per recipe and leave on the bench to completely cool down
Once cooled down, cut the cakes in half through the middle with a really sharp bread knife
Make the buttercream, and spread some on your cake platter for the first layer to rest on (so the cake doesn’t slide off when transported)
Layer and spread the buttercream between each of the 4 cake layers (alternating between the blue and red layers)..yup doesn’t look very pretty at this stage!
Smooth the sides and top of the cake with a metal spatula/metal scraper
Use the salted caramel sauce (at room temperature!) and with a small teaspoon, drip each ‘drip’ down the sides of the cake slowly (a little goes a long way to the bottom, so start off with less and build it up!)
Fill in the middle of the cake and carefully spread a thin layer over the buttercream
Decorate with varying sized Easter eggs, silver cachous, sprinkles and edible glitter.
(Inside the cake)
Slices of cake
For more cake ideas, visit Thermotwinning’s Make A Cake Page!