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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

Ingredients

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)

Cake

  • 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

 

Butter Icing

  • 200g Softened Butter
  • 400g Icing Sugar, sieved
  • 2-4 Tablespoons Milk
  • 18 x 2 finger Kit Kats
  • 4 x 100g bags Chocolate Mini Eggs
  • Ribbon
  • Easter chick (s)

Preparation Method

Cakes

  1. Preheat the oven to 180C, gas 4.
  2. Grease and line 2 x 8″ or 20cm sandwich cake tins (7″ would also do)
  3. In a large mixing bowl beat together the eggs, flour, caster sugar, butter and baking powder until smooth.
  4. Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.
  5. Add this paste to the cake mixture and combine
  6. 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.
  7. Leave to cool in the tin, then turn on to a wire rack to become completely cold

Butter icing

  1. 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 :-) )
  2. Finally add the milk to slacked off – helps to soften which means icing the cake is easier

Construction

  1. Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on
  2. Add approx. 1/3 of your butter cream and spread evenly across the cake
  3. Pop the next cake on top
  4. 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!
  5. 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 :-) )
  6. When the outside is totally covered in KitKats – place your ribbon around and tie in a bow (also helps to secure the KitKats)
  7. Then empty your mini eggs on top and pop on a Easter chick or two
  8. Now just enjoy!!!!

 

Brilliant blog posts on HonestMum.com

 

Comments

Sarah says:
Love mini eggs. Your cake sounds delish! #recipeoftheweek
Sarah | Digital Motherhood says:
Looks yum! I am awful at baking so this probably wouldn't quite turn out as pretty as yours!
Jane says:
Made this it was fantastic and super easy, I'm a novice. I did it in an 8" tin and needed more kitkats. 16 in total.
Anonymous says:
Wow that looks like chocolate haven X #brillant
Mummy here and there says:
Wow, that looks like chocolate heaven X #brillantblogposts
Caroline says:
This looks amazing and perfect for Easter! I'm sure that my son would like to join in with the decorating too. #brilliantblogposts
Mrs Mummy Harris says:
oh wow that cake sounds amaaaaazzzzzing! I doubt my presentation would be that good either haha #brilliantblogposts
Alana - Burnished Chaos says:
Love this, so simple but very effective. I think even I could manage this! #Brillblogposts
Honest Mum says:
Yummy!
Valerie says:
Plan to make this for Easter Sunday. How soon can I make it without freezing to keep it fresh please.
    Clare x says:
    Hi Valerie - i usually make it the day before, but I'm sure a coup of days would be fen. You just don't want it dry. You could swp the chocolate cake recipe for one made with oil and then it would keep fresh longer! Let me see how you go? Cx