Blue speckle Eggs Easter Cake
A bright and vibrant showstopper for your Easter celebrations
Easter Speckled Egg Cake
2 hours 5 minutes
Cooking time: 20 minutes
Perp time: 2.5 hours
283g of Butter
283g of Whitworths Caster Sugar
1 Tbsp of Vanilla Extract
1/2 Tsp of Salt
283 of Self Raising Flour
400g of Butter
800g of Whitworths Icing Sugar
2 Tbsp of Vanilla Extract
2 Tbsp of Milk
1/2 Tbsp of Salt
1 Tbsp of Duck Egg Blue Gel Colouring
1/2 Tbsp of Dark Blue Gel Colouring
150g of Vermicelli Noodles
150g of Dark Chocolate
Small Bag of Speckled Chocolate Eggs
Mix the butter and caster sugar together until light and fluffy.
Add the vanilla extract and eggs, mix until combined. Add half the sifted flour and salt then mix.
Add the remaining flour, mix until just combined, do not over mix.
Line 3 6” cake tins with baking paper and bake the cakes for 16-20 mins @170c. Set aside to cool.
Line a small bowl with cling film.
Pull apart the uncooked Vermicelli noodles to create small twigs for the nest.
Melt the chocolate and pour over the noodles. Use your hands to make sure they are completely coated in the chocolate.
Create a nest shape in the bowl lined with cling film and place a small bowl in the middle to create a hole where you will put the chocolate eggs. Repeat the same method on a plate lined with cling film, place the Vermicelli noodles in a large circle. You will place them around the base of the cake at the end.
Mix the room temperature butter for 4 mins then add the vanilla extract, salt and a 1/4 of the sifted icing sugar, mix until combined.
Add the rest of the icing sugar in stages and adjust with milk if the consistency is too thick.
Colour your buttercream with the gel food colouring, mix by hand. Add enough colouring until you have reached your desired colour. The longer you leave the buttercream, the darker it will get.
Level your cakes, ice and crumb coat, then put in the fridge for 30 mins - 1 hour to set.
Apply a second layer of buttercream, make sure the buttercream is smooth using a cake scraper, and put back in the fridge for 30 mins.
To create the speckled egg effect, mix 1tsp of cocoa with 2 tsps of vanilla extract and flick onto the cake using a small cake decorating paint brush. Test on the back of the cake 1st.
Remove the chocolate nest from the bowl, place on top of the cake and fill with chocolate eggs.
Break of sections of the Vermicelli noodles on the plate and place around the bottom of the cake.