Easter Egg Cake Ideas: Crack Open This Eggstraordinary Treat!
This stunning Easter ‘cake’ packs a seriously tasty surprise… underneath all that stunning icing, this delicous treat from the fabulous Mich Turner is packed with Maltesers, Mini Eggs, marshmallows, biscuits, and chocolate! A fantastic way to spoil the family this Easter, we think this is the perfect excuse to stock up on yummy Easter treats… we recommend buying one pack for the recipe, and one for yourself!
These eggstraordinary eggs are so easy to make, there’s no baking required! Check out Mich Turner’s fantastic step-by-step guide below on exactly how to create your own…
Easter heralds the much anticipated end of long winter days as we move in to British Summer Time. The clocks go forward, the spring sunshine is a welcome visitor, and we can celebrate with a long Bank Holiday Easter weekend! I have long had a tradition with my boys that they each make the other an Easter Egg – invariably, we like the idea of piling plenty of wonderful treats inside a chocolate biscuit cake mix that can be refrigerated and then decorated. Whether you choose to include chocolate mini eggs, Maltesers, marshmallows, broken up Kit-Kat, wiggly worms or Haribos – the beauty is that these eggs can be personalised for each recipient!
For a professional finish, I have chosen to present these eggs on cake boards lined with fondant sugar paste and edged with contrasting ribbon.
For three large eggs (6 medium eggs, or a combination thereof!):
- 275g unsalted butter
- 150g golden syrup
- 225g dark chocolate ( I used Guittard 70%)
- 166g family pack Maltesers
- 180g chocolate mini eggs
- 65g mini marshmallows
- 125g broken rich tea biscuits
- 125g broken digestive biscuits
- Plastic Easter egg moulds (LARGE 165 X 110mm)
For the decoration:
- 350g – 500g per large egg fondant sugar paste (including rolled pearls)
- 30g fondant sugar paste for the rose
- 100g fondant sugar paste for the board
- Ribbon and glue stick
- White Royal icing
- No 69 nozzle and piping bag
- No 2 nozzle and piping bag
- Gold spray
- Waxed paper
- Icing sugar for dusting
Place the butter, syrup and chocolate in a large saucepan and melt together gently over a medium low heat. Allow to cool.
Measure the remaining dry ingredients together in a large bowl. Pour over the melted chocolate liquid (reserving 2-3 tbsp) and stir until fully coated.
Brush the inside of each mould with a little sunflower oil and some of the reserved chocolate liquid.
Spoon the chocolate biscuit mixture into each egg until packed full but not overloaded.
Spoon the remaining chocolate liquid over the back of the eggs to help level and fill any spaces, then cover and wrap each egg mould with cling film, pressing down flat.
Refrigerate until firm – between 4 hours, and overnight.
Start by lining the presentation cake board with your chosen colour of fondant sugar paste. Knead and roll the paste; brush the board with cooled, boiled water then smooth the icing into place. Trim the edges with a sharp knife then fix a length of ribbon around the edge using glue stick to hold it in place.
Remove the egg from the mould by gently pressing the mould firmly with both thumbs – the egg will gently but easily be released. Knead the sugar paste until pliable, then dust a work surface with icing sugar and roll to a thickness of 2-3mm, large enough to cover the egg. Place over the egg (you will not need anything to make it stick) and press into shape. Smooth with your hands and trim around with a sharp knife. Neaten the edges using a smoother then lift with a sharp knife and place on the lined board.
Without using any additional icing sugar pinch and roll large pearls of the same colour fondant sugar paste and fix immediately into positon around the edge of the egg. There should be enough tackiness in the paste for the pearls to adhere and set as the paste firms – but if they feel a little unstable fix each in position with s dot of royal icing
To decorate, fill a piping bag with No 2 nozzle and white royal icing. Mark the Egg into 8 – I tend to mark top and bottom, side to side and then in between each of these. Hand pipe a double loop between each marked point and finish with a large pearl at the top of each. Leave to set.
Fix a sheet of waxed paper onto a workboard. Fill a piping back with No 69 leaf nozzle and white royal icing. Pipe a series of leaves on the work board and leave to set.
Spray with gold and leave to dry. Release from the sheet with a small knife and fix into position on the top of the egg with a dot of royal icing.
Make the roses from fondant sugar paste and leave to firm. Fix in position with royal icing.
And there you have it – a stunning Easter ‘cake’ that’s choc-full of the good stuff! Will you be giving this a go over Easter? Let us know in the comments!
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