Cadbury creme egg layer cake

Cadbury creme egg layer cake

Ingredients:

    For the cake layers:

    • 180g butter, softened but not melted
    • 270g caster sugar
    • 4 eggs, free range and room temperature
    • 2 tsp vanilla essence
    • 330g plain flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 250ml buttermilk (or 220ml full fat milk with 2 tbsp lemon juice or white vinegar, mixed and left to sit for a few minutes)
    • 1/2 cup hot coffee
    • 100g dark chocolate in chunks or melts
    • Yellow food colouring

    For the fondant filling:

    • 120g butter, softened
    • 120g Kremelta at room temperature (shortening)
    • 550g icing sugar
    • 4 tbsp pouring cream
    • 2 tsp vanilla essence
    • Yellow food colouring
    • 4 tbsp golden syrup

    For the Dairy Milk fudge frosting:

    • 100g butter, softened
    • 100g sour cream, room temperature
    • 450g icing sugar
    • 150g Cadbury Dairy Milk, melted
    • 1 tsp vanilla essence
    • 1-3 tbsp milk

    To decorate: 

    • 2 full size Creme eggs, 5 mini Creme eggs, Malteser bunny, pieces of Dairy Milk chocolate, edible flowers, Oreo crumbs

    Directions:

    1. Preheat your oven to 350F/180C bake. Grease two (or four, if you’re lucky enough to have that many) 8″ pans liberally with butter.
    2. Make the cakes: cream the butter and sugar until light and fluffy. Add the eggs one at a time, along with a little flour and the vanilla essence with the last egg. Mix together the flour, baking powder and baking soda, then beat into the cake batter in alternating portions with the buttermilk.
    3. Divide the cake batter in half in separate bowls. Separate about a third of one of the halves of the mixture (a sixth, effectively) and beat in enough yellow food colouring to achieve a reasonably convincing “yolk” colour. For the chocolate mud cake, add the chocolate melts to the hot coffee so they melt before adding to the other half of the cake batter (the entire half). Make sense? You should now have 1/6th of “yolk”, 1/3 of vanilla buttermilk batter, 1/2 of chocolate mud.
    4. Pour equal portions of the chocolate mud cake into the two cake tins, spread across so they are even and bake for 25-30 minutes until cooked through. Remove from the oven, cool in the tins for 5-10 minutes and then on a rack until room temperature.
    5. To make the middle “egg” section, dollop the yolky yellow batter in the middle of the regreased tins and then spread the vanilla cake mix around it. Spread with a spatula to create an even top. Bake again for 25-30 minutes, then remove and cool as previously.
    6. When the cakes are cool, wrap in cling film and store in the freezer overnight or up to a month (!).
    7. Prepare the frostings while the cakes are still in the freezer, waiting to be decorated. Make the fondant filling by beating the butter and kremelta together until combined, then adding increments of the icing sugar. Finally add the vanilla essence and cream to thin it out enough for spreading. Separate 1/4 of the frosting into a small bowl and beat in the yellow food colouring and golden syrup.
    8. For the fudge frosting, melt the Dairy Milk in short bursts in the microwave until just about entirely melted, then remove from heat and stir to melt the remaining pieces. Set aside to cool while beating together the butter, sour cream and icing sugar. Add the Dairy Milk and beat further. Add enough milk for the frosting to be spread easily.
    9. To assemble: secure the bottom chocolate layer to your serving dish with a little of the fondant frosting. Spread a little of the yellow fondant in the centre, and then smooth the white fondant filling around it out to the edges. Top with one of the “egg cake” vanilla layers, repeat the same fondant spreading step, then again with another of the vanilla layers. Finish with the final chocolate cake. Spread a thin layer of the fudge frosting over the cake to create a “crumb coat” and leave to set for 10 minutes before covering with the remainder of the frosting using a spatula to smooth. Decorate the centre of the top of the cake with Oreo crumbs before topping further with the easter items.
    10. Congratulations, you have just created Easter happiness.
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