Easter Cake Recipe

Apologies for the delay in posting this recipe… been extremely busy!! Better late than never…

For the chocolate sponge  

For the chocolate buttercream

  • 160g milk chocolate, in drops or broken into pieces
  • 280g butter, softened
  • 560g icing sugar
  • 30g  cocoa powder

For the decoration

  • 1 large share bag of cadburys mini eggs
  • Mixed fondant flowers (around 8-10)
  • Bag of royal icing powder
  • Green food colouring paste
  • White fondant (250g block,although you wont need all of it)
  • Pink fondant (250g block, although you again wont need all of it)
  • 22 mini kitkats (2 large packets)
  • 15 inch piece of thick ribbon
  • wilton grass piping nozzle (Bought mine at Brennans bakery shop..picture of it below..)
  • piping bag
  • small round cookie cutter


  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  2. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  3. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  4. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  5. To make the chocolate buttercream, melt the chocolate over a bain marie(Pot of hot water with a glass bowl placed on top) and cool. Beat the butter until it is light and fluffy, then sift in the icing sugar, cocoa powder and vanilla essence. Beat until thoroughly mixed then mix in the cool melted chocolate. 
  6. Place one cake upside-down and spread the top generously with the buttercream. Sandwich the other cake on top, also upside-down.
  7. Spread the butter cream all over the cake, filling in any gaps where the cakes are sandwiched together. IMPORTANT: Spread the top of the cake first, then the sides, as the buttercream will be too dry for the kitkats to stick unless done at the last minute.
  8. Carefully arrange the kitkats around the cake, making sure to fit them as close together as possible. Arrange a ribbon around the cake and tie a knot, to keep the kitkats in place. (It will look like photo 1 at this stage)
  9. Make the royal icing according to packet instructions. Reserve about 1tbsp of the white icing to stick the fondant bunny togther, then add the green colouring to the rest. Don’t be too generous with the colouring because the shade of green might turn a horrible 80’s neon green!!! So add a little at a time. When you are happy with the colour, scoop the icing into a piping bag, fitted with the grass nozzle (Picture 3)
  10. Now make the fondant bunny: there are no real directions to this, just look at my photo to see the shape I made(picture 2). to stick the toes and feet together, I used a pastry brush smear it on the fondant shapes, then stuck them together.
  11. Make the body in 4 parts: the main body, the tail,  then the two feet. to make the tail I simply rolled a ball of fondant and used a cookie cutter to imprint on it. Pipe strands of the royal icing onto the cake, then place the main body of the bunny in the middle of the cake. Stick the tail in the middle of the body. Dip the tops of the feet into the reserved royal icing and fix them in place, spread out at the bottom of the body.
  12. Decorate the rest of the cake with pretty much anything you want- I used a few mini eggs and fondant flowers in alternating patterns..Be as creative as you like! Then trim the ribbon for a nice polished look… et voila! You’re very own Easter cake!! Don’t eat it all at once…


Picture 1 (below)

ImagePicture 2 (below)


Picture 3 (below)

The finished product! (Below photos)ImageImage


6 thoughts on “Easter Cake Recipe

  1. restaurant food recipes says:

    I’m really impressed with your writing talents and also with the format in your weblog. Is this a paid theme or did you modify it yourself? Anyway stay up the excellent high quality writing, it is rare to look a great blog like this one today..

    • littlemuffinblog says:

      Hi Caroline, yes absolutely. I’d recommend making the cake and freezing them, sealing them well. Then taking them out the night before use leaving them in a cooler place so that they don’t dry out. Hope it goes well for you! Any feedback would be super.

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