2   36
2   73
1   40
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1   47
0   43
3   70

DIY Speckled Easter Egg Cake

With Easter just around the corner I thought I would get baking and create an Easter cake perfect for the celebration. I’ve seen this speckled egg cake design floating about and thought I would give it a try. I’m actually really pleased with the outcome and so I thought I would share my tutorial/recipe with you. It’s actually a fairly achievable bake for all levels of skill, I’m an amateur baker and so of course it has it’s bits that could do with improvement but I think the overall effect hides the minor flaws making it a real treat for Easter.

Ingredients;

Recipe is for four tiers of cake baked in 18cm cake tins; two vanilla, two chocolate.

For the Cake-
  • 300g Margarine
  • 300g Caster Sugar
  • 270g Plain Flour
  • 40g Cocoa Powder
  • 6 Eggs
  • Vanilla Extract
For the Frosting-
  • 750g Icing Sugar
  • 220g Butter
  • Vanilla Extract
  • Food Colouring Gel
For the Decoration-
  • 10g Cocoa Powder
  • 2 Tablespoons Water
  • 60ml Milk
  • Food Colouring Gel
  • Mini Eggs

Method;

I love my mixer but sometimes to get a nice sponge nothing beats the good old fashion way of cake making by hand with a spoon and bowl. This method is a little lengthy but it really breaks down the entire bake of your Speckled Easter Egg Cake from start to finish.

For the Cake-
  1. Preheat your oven to 160C/315F/Gas3 and grease and line your baking tins.
  2. Cream together the margarine and sugar until it’s light and fluffy.
  3. Add in the eggs one at a time, beating thoroughly.
  4. Stir in the Vanilla Extract, about a teaspoon should be enough but add more/less if you like.
  5. Split the mix evenly into two bowls.
  6. Sift in 150g flour to one bowl, this will be your vanilla cake.
  7. Sift in 120g flour and 40g cocoa powder to the other mix, this will be your chocolate layers.
  8. Split evenly in your tins. I only had two tins this size so baked the two vanilla cakes first then the two chocolate cakes shortly after.
  9. Bake in the oven for around 20-30minutes, until golden on the top or a skewer comes out clean.
  10. Leave the cake to cool for around 5 minutes in the tin before turning it out onto a rack to cool fully.
Frosting and Decoration-
  1. Once your cakes are fully cooled (mine were left over night wrapped in cling film) it’s time to start on the frosting and decorating of your cake. Back to the mixer for this one as you just can’t make a nice thick frosting by hand in my opinion.
  2. Mix together the icing sugar, butter, vanilla extract and milk on a high speed.
  3. Add in a drop of your choice of food colouring. I went with pink but whatever colour you go for only add a drop of the gel because you want to keep it a nice pastel shade to fit with the Easter theme. Keep mixing the frosting until it’s all mixed in and it’s fluffy and thick.
  4. Start layering your cakes together, with a small about of frosting in between each layer.
  5. Now this is the slightly tricky bit frosting the top and outside of a cake. If you have a cake turntable great use that but if not a cake stand that you can turn while you frost makes it a little easier. Start with a very thin layer around the outside and top, I used a small knife, palette knife for this. Pop it in the fridge for 15minutes to let it set, this is your kinda “crumb coating layer”.
  6. Next your going to start adding the frosting slightly thicker. The trick is to just keep spreading in the same direction, use your palette knife if you’ve got one or cut one side off the icing sugar box to smooth down the sides.
  7. Now the fun bit comes, splattering! Mix together the cocoa powder, water and some of the same food colouring gel. Add more water if you need to you want it at a good consistency so you can splatter.
  8. This step does make a bit of mess so you have been warned!  Using a paint brush dip it into the mix and start splattering the cake with it to get your desired speckled effect.
  9. Finish decorating your cake by adding some mini eggs to the top and around the bottom should you wish.
  10. Slice to see the striped cake layers and enjoy your Easter cake!

I loved how it looked when I cut into the cake and I’m really happy with the splatter effect, I think it’s so simple but looks great! It would work in different colours too and you can have fun with as much or as little splatter as you like.

I’ve only tried little bits of the cake as I’m still on a no chocolate for another week until lent but both my parents and daughter have tried and say it tastes delicious.

I would love to know if you try out this recipe, it would be the perfect addition to your Easter table!

Thanks for reading!xx

 

 

 

 

 

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2 Comments

  1. 9th April 2017 / 7:15 am

    This looks so good! I’m planning on making some Easter rocky road with Ava xx

  2. 27th March 2018 / 2:31 am

    I love the cake. Very nice presentation. Would love to give this recipe a try for the upcoming easter.

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