Piñata Mini Egg Cake
This Piñata Mini Egg Cake recipe is so fun, colourful and easy if you want to bake an Easter celebration showstopper!
Servings: 12 People
Ingredients
- 500 g Unsalted butter
- 500 g Caster sugar
- 8 Eggs Medium, free range
- 500 g Self-raising flour
- 2 tsp Vanilla extract
For the icing:
- 500 g Unsalted butter
- 750 g Icing sugar
- 2 tsp Vanilla extract
- Sugarflair gel paste food colouring See notes
- 328 g Cadbury's Mini Eggs
Instructions
- Preheat oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs until well combined (don't worry if it looks a bit odd, it'll be fine in a moment).
- Gently stir in the flour and vanilla. If you're using a mixer, do this slowly or by hand.
- Split the mixture into 4 bowls (about 500g/1lb in each).
- Leave one plain and colour the others with a tiny tiny bit each of Egg Yellow, Ruby and Grape Violet until they are each a pastel shade.
- Prepare 4 (or 2 at a time if you only have 2) 7" tins. Oil them and line the bottom with baking parchment.
- Spoon each of the mixtures into a tin and bake for about 25 minutes or until just cooked and a skewer comes out clean.
- If you've only baked 2 of the sponges, wash them out, prepare them again and bake the remaining 2 lots of batter.
- When the cakes come out of the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
- Meanwhile, make the icing. Beat the butter until very light, pale and fluffy (about 5 minutes in a mixer or 10 by hand).
- Beat in the icing sugar until total combined and fluffy. Stir in the vanilla.
- If the icing is a little stiff, add a few drops at a time of boiling water and beat in until fluffy and 'floppy'.
- Now to colour the icing: Spoon out 2 lots, each of 200g/7oz of icing, into separate bowls. Colour these Egg Yellow, Ruby (pink) and Grape Violet (lilac) using a knife tip of gel colour.
- Level the cakes and then use the remaining, uncoloured icing to sandwich the cakes. Cut out the centre core, leaving the top layer intact. Fill with Mini Eggs.
- Use the coloured icing to cover the cake with an ombre, graduated colour effect.
- Dollop any remaining icing on top to 'glue' a small mountain of Mini Eggs on.
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Notes
Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened
To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked
Levelling and decorating: Trim and ice the cakes when they completely cold
Colouring the frosting: When adding the colours, do so a tiny bit at a time and add more if you need to until you get the colour you’re looking for. I like to not quite fully mix the colours in to give a ‘speckled’ effect to both the sponge and the icing. Always use paste/gel colours to colour the cake and the icing (I use Sugarflair in Egg Yellow, Ruby and Grape Violet)
Shelf life: Try and ice and fill this Easter cake the day you plan to serve it. It’s not essential but the Mini Eggs inside will get a little soft if left any later
Nutrition
Calories: 1197kcal | Carbohydrates: 135g | Protein: 9g | Fat: 71g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 288mg | Sodium: 53mg | Potassium: 106mg | Fiber: 1g | Sugar: 103g | Vitamin A: 2242IU | Calcium: 44mg | Iron: 1mg