Made this Easter Cake this week for the office.
It is a standard Chocolate Victoria Sponge – my non fail recipe uses 225 gr butter and 225 gr castor sugar creamed together, with 4 large (UK size) eggs, 175 gr selfraising flour, 50 gr Dutch cacao, a pinch of salt and 1/2 teaspoon of baking powder added. This cake mixture is divided over two 8 inch baking tins and baked (in preheated oven 180C) for 25 min.
To turn it into a Easter cake, I choose some chocolate finger biscuits*, mini chocolate eggs, chocolate bunnies and of course those two cute chicks. I also made a double batch of vanilla buttercream (300 gr butter, 600 gr icing sugar, 1 tbs vanilla essence). This I divided over two bowls, approx 2/3 left plain, and to 1/3 I added a few drops of green food colouring.**
After the baked cakes had cooled down properly, I used the plain buttercream to sandwich the cakes together and to crumb coat the cake. Crumb coating is done to seal in any crumbs, usually before adding a fondant layer but even when not using fondant, I feel it makes it easier to decorate the cake further. I let this crumb coat “stiffen” up a bit in the fridge, before adding a second layer of buttercream to the sides of the cake, which I used to attach the chocolate fingers. Once the cake was completely surrounded, I tied up with a little ribbon.
For the grass I used a special grass piping nozzle (Wilton 233). I can’t pipe buttercream and make photos at the same time, but it’s pretty simple a matter of placing your filled piping bag at a right angle to the top of the cake, squeeze and lift – with releasing the pressure on the bag whilst lifting. Make sure you vary the “length” of the grass a bit for a natural effect (i.e. like someone was too lazy to mow the lawn…).
Finally I added some mini chocolate eggs and bunnies. Initially I was going to put the bunnies on top of the cake as well, but the container I used for transporting this cake isn’t deep enough, so now the bunnies are standing “guard” outside the cake – attached with a little left over butter cream.
They were rather useless guards though as they got eaten… as did the cake 🙂
*alternatively you can use Kit Kat. I used Cadbury’s chocolate fingers, 2 1/2 packs were needed for a 8 inch cake.
** this makes a lot of icing! You can store leftover buttercream in the fridge for a couple of days, or even freeze it. I used the leftover icing for another cake I had made for OH’s office.
Oh, and this is how the cake looked when cut