CLASSIC CHOCOLATE CRISPY CAKES TOPPED WITH MINI EGGS
What you need;
- 50g butter100g milk or dark chocolatebroken into chunks
- 3 tbsp golden syrup100g
- Mini eggs
- Cupcake cases
How to make;
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl. Put the cornflakes in another large bowl.
- Grown-ups: Melt the butter, chocolate and golden syrup in the saucepanover a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray and place mini eggs on top.(or baking sheet, if you don’t have one). Grown-ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
What you need;
Baking & spices
- 1 Dr. oetker gel food colour
- 75 g Golden caster sugar
- 225 g Icing sugar
- 200 g Plain flour
- 1/2 level tsp Spice, mixed
- 1 Sprinkles
How to make;
- Pre-heat the oven to 200C/180C Fan/Gas 6.
- Line 2 baking trays with baking paper. Beat the butter and caster sugar together. Beat in the egg yolk.
- Add the flour and mixed spice, and mix to form a stiff dough. If the mixture is a little dry, add 1-2 tsp of milk.
- Roll out half the dough on a lightly floured surface to a thickness of 5mm. Bend a 10cm round metal cutter to an egg shape – ask an adult to do this. Stamp out 17 biscuits. Arrange on a baking sheet. Re-roll the dough and repeat.
- Bake for 10 minutes, until pale golden. Leave to cool on the baking trays for 5 minutes, then put on a rack to cool completely.
- Lightly beat the egg white until frothy. Gradually beat in the icing sugar until the icing is smooth.
- Put in bowls and colour each one diferently. Ice the biscuits and decorate. Leave to set.
THE ULTIMATE EASTER CAKE
What you need;
(For the cake)
- 1-3/4 cup (210g | 7.4oz ) unbleached all-purpose flour
- 1-3/4 cup (350g | 12.3oz) granulated sugar
- 3/4 cup (65g | 2.25oz) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt (I use Himalayan salt)
- Wet Ingredients
- 1 cup (240ml | 8oz) buttermilk, at room temperature
- 1/2 cup (120g | 4.2oz) ghee, melted (store-boughtor homemade) (you could also use oil)
- 2 large eggs, at room temperature
- 1 cup (240ml | 8oz) boiling water
- 1 tbsp instant coffee granules
- 1 tbsp pure vanilla extract, (store-boughtor homemade)
(for the cream egg filling)
- 1/2 cup (120g | 4.2oz) butter, at room temperature
- 3/4 cup (180ml | 6oz) corn syrup
- 1/4 cup (60ml | 2oz) heavy cream
- 2 tbsp dry buttermilk
- 4 cups (480g | 16.9oz) powdered sugar
- Yellow and red icing colours
(for the chocolate fudge frosting)
- 1-1/2 cups (360g | 12.7oz) butter, at room temperature
- 1 can (300ml | 14oz) sweetened condensed milk
- 1 tsp pure vanilla extract, (store-bought or homemade)
- 3/4 cup (90g | 3.2oz) powdered sugar
- 3/4 cup (60g | 2.1oz) unsweetened cocoa powder
- 2-1/4 cups (340g | 12oz) finely chopped unsweetened or dark chocolate, melted (depending on how dark you like your chocolate)
(for the decoration)
- 10 kit-kat bars(I needed 38 sticks total)
- 2 cups (350g | 12.3oz) mini eggs
How to make;
- Preheat the oven to 350°F; butter and flour two 8″ round cake pans. Make sure to bang the pans upside down on the counter a few times to remove any excess flour. Set aside.
- Sift the flour, cocoa powder, baking soda and baking powder into a large mixing bowl. Add the sugar and salt and mix well with a flat whisk until all the ingredients are well combined.
- In a separate bowl, combine the buttermilk, melted ghee (or oil) and eggs and beat with an electric mixer on medium speed until well combined.
- Slowly add the wet ingredients to the dry and mix until well combined, about 2 minutes.
- Dilute the instant coffee in the boiling water and add the vanilla. Pour that right into the cake batter and beat with the mixer on medium speed until well combined, scraping the bottom of the bowl with a rubber spatulaonce or twice. Pour the batter into the prepared pans (you should have about 625g | 22oz of batter per pan) and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 25 to 30 minutes, then delicately turn them onto a cooling rackand place in the refrigerator (or preferably the freezer) to cool completely.
- Combine the butter, light corn syrup and heavy cream in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, about 3 minutes.
- Add the powdered sugar and dry buttermilk and mix well, starting on low speed and progressively moving to high, until the filling becomes super smooth and creamy.
- Set aside about 2/3 of the filling and color with yellow and red icing colors (use mostly yellow and very little red, just to give a slight orange tint to the filling).
(for the frosting)
- Combine the the butter, sweetened condensed milk and vanilla extract in a large mixing bowl and beat with an electric mixeron high speed until light and fluffy, about 5 minutes.
- Sift the cocoa powder and powdered sugar together and add to the the creamed mixture. Beat on low speed until well incorporated, about 1 minute, then increase the speed to high and beat for an additional minute.
- Add the melted chocolate and beat on high speed until smooth, about 1 minute.
- Refrigerate for about 10 minutes and then beat again before use.
- Unwrap the KitKat bars and cut them into individual fingers with a sharp knife. For best results, slightly warm your blade between each cut, either by dipping it in hot water and wiping it dry or by moving it briefly over an open flame and wiping it clean after each cut.
- Once your cakes are completely chilled, place one of the cakes, flat side up, on a cake plate or pedestal. Pipe a bead of chocolate frosting around the perimeter of that cake and then spoon about 2/3 of the white cream egg filling in its center. Delicately spread that filling all the way to the bead of frosting, and then pipe large dots of the yellow cream filling over the white layer.
- Top with the second cake, flat side up, and spread a thin layer of chocolate frosting with an offset spatulaon the top and sides of the whole cake.
- Position the KitKats around the cake, letting about 3/4″ stick out at the top of the cake (don’t worry if there’s a gap at the bottom of the cake, we’ll be filling that void with a pretty little decorative border later)
- Try and keep your KitKats as straight and close together as possible and also too, make sure that they are all at the same height. And if you really like to pay attention to details, like me, make sure that the lettering all faces the same way…
- Pipe interlacing spirals with the leftover cream egg filling on top of the cake, then, using a large open star tip (Ateco #6), pipe swirls of the chocolate frosting over those spirals and cover the entire top of the cake.
- Switch to a smaller open star tip (Ateco #2) to pipe a border of chocolate frosting around the base of the cake (and fill the eventual gap between the cake plate and KitKats)
- Arrange the mini eggs over the top of the cake and around the border and finally, secure the KitKats by tying a pretty ribbon around your cake.
- Store in the refrigerator for up to 10 days.
- Serve at room temperature (take the cake out of the fridge at least 4 hours prior to serving)