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Easy Peasy Lemon Squeezy
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Classic Easy Easter Cake – Easy!
This lovely traditional Classic Easy Easter Cake is so simple it’s crazy – but it looks so lovely as a centre piece.
The kids and big kids LOVE it! (and this particular one raised a fair bit for Farleigh Hospice) You can also adapt it to a Birthday Cake just use any sweets you fancy!
Go on have a go and show me your pics
Big Love Cx
If you have a favourite chocolate cake – 2 x 20cm cakes
Or use mine (think it was originally Mary Berry’s with a few tweaks)
- 3 large Eggs, free-range
- 175g (6 oz) Self-Raising Flour
- 175g (6 oz) Caster Sugar
- 175g (6 oz) Softened Butter
- 1½ level tsp Baking Powder
- 40g (1½ oz) Cocoa Powder
- 4 tbsp Boiling Water
- 200g Softened Butter
- 400g Icing Sugar, sieved
- 2-4 Tablespoons Milk
- 18 x 2 finger Kit Kats
- 4 x 100g bags Chocolate Mini Eggs
- Easter chick (s)
- Preheat the oven to 180C, gas 4.
- Grease and line 2 x 8″ or 20cm sandwich cake tins (7″ would also do)
- In a large mixing bowl beat together the eggs, flour, caster sugar, butter and baking powder until smooth.
- Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.
- Add this paste to the cake mixture and combine
- Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
- Leave to cool in the tin, then turn on to a wire rack to become completely cold
- Cream the softened butter with the sieved icing sugar until smooth (I do it with an electric stand mixer – or electric hand mixer. Or you can do it by hand (think of those toned arms )
- Finally add the milk to slacked off – helps to soften which means icing the cake is easier
- Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on
- Add approx. 1/3 of your butter cream and spread evenly across the cake
- Pop the next cake on top
- Roughly cover the whole cake in the remaining butter cream – don’t be too worried about it being perfect – it should be just a thin layer and it will be covered up!
- Next break your KitKats into 1 finger and start placing around the outside of your cake – they will stick to the buttercream (don’t eat the KitKats )
- When the outside is totally covered in KitKats – place your ribbon around and tie in a bow (also helps to secure the KitKats)
- Then empty your mini eggs on top and pop on a Easter chick or two
- Now just enjoy!!!!