Mini Eggs Easter Cake Recipes

MINI EGGS EASTER CAKE

Mini Eggs Easter Cake image

This cake is the perfect showstopping dessert for your Easter table

Provided by Dani R

Categories Baking

Yield 12 Servings

Number Of Ingredients 13

Ingredients

175g butter, softened
175g soft brown sugar
3 medium free-range eggs
150g self-raising flour
30g cocoa powder
80g smooth peanut butter
4 tbsp maple syrup
3 tbsp cocoa powder
2 tbsp skimmed milk
A few drops of vanilla extract
100g Cadbury Bournville chocolate
50g shredded wheat
12 Cadbury Mini Eggs

Steps:

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 18cm sandwich tins and line them with baking parchment.
Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
Sift in the flour and cocoa powder and mix on a low speed until everything is well combined. Add the milk and beat the mixture until it is smooth.
Divide the mixture between the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they are well risen and a thin skewer inserted into them comes out clean. Leave to cool in the tins.
To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

MINI EGG CAKE

Mini Egg cake image

A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family

Provided by Sophie Godwin - Cookery writer

Categories Dessert

Time 2h

Number Of Ingredients 13

Ingredients

250g butter , softened, plus a little extra, melted, for the tin
250g self-raising flour , plus extra for dusting
225g golden caster sugar
2 oranges , zested
5 large eggs
1 tsp baking powder
2 oranges , juiced (use the ones you've zested)
2 tbsp golden caster sugar
150g butter , softened
500g icing sugar
1 tsp vanilla extract
180g tub full-fat cream cheese
4 x 90g bags Cadbury's Mini Eggs

Steps:

Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

Nutrition Facts : Calories 600 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

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