How to Make a Mini Egg Easter Cake

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It wouldn't be Easter without indulging in some chocolate eggs, and this cake is completely covered in them from top to bottom!

Make your favourite sponge to construct the cake, and cover it in a generous helping of buttercream icing, then add your chocolate eggs by pressing them into the buttercream.

If you can resist temptation to cut a slice straight away, leave the icing to harden a little, and then tuck in!

Project and instructions by Lucy Bruns

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You will need

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Ceramic Cake Stand and Glass Dome Lid 10 Inches

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Is $ 41.00

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Wilton Comfort Grip Straight Pallet Knife 22.8cm

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Betty Crocker Velvety Vanilla Buttercream Style Icing 400g

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Silver Round Cake Drum 10 Inches

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How to make

You Will Need

* Ceramic Cake Stand and Glass Dome Lid 10"

* A Pallet Knife

* Vanilla Buttercream Style Icing 400g

* Silver 10 Inch Round Cake Drum

* A Seven Inch Round Layer Cake

* 6-8 bags of Mini Eggs

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Step 1

Start by covering your cake all over with a generous layer of buttercream, approximately five millimetres thick. Smooth it over with a palette knife; however it doesn't need to be perfect!

Step 2

Have your chocolate eggs ready to go and, starting at the base of the cake, begin sticking the eggs to the cake in colour pairs, (two white, two pink, two yellow, two purple) repeating the pattern all the way around the base.

Then, continue by adding a second row of eggs, repeating the same pattern of colour pairs but shifting the pattern along anti-clockwise this time.

Build up the layers of eggs row by row, making sure to shift the pattern along anti-clockwise by one egg every time you start a new row.

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Step 3

Repeat the pattern on top of the cake, starting from the outside edge and working inwards in concentric circles.

Step 4

And there you have it, your finished cake!

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