Creme Egg Cake
2 Layers of chocolate sponge cake, with a buttercream centre and topping, decorated with tasty Cadbury’s creme eggs.
I don’t care that it’s January and Easter isn’t until April. Cadbury’s Creme Eggs are too good to limit just to Easter!
If I didn’t think it might kill me, I could most probably sit and eat cadburys Creme Eggs all day every day for the rest of my life. Who knows, it might not kill me! Maybe I’ll give it a go?
Or maybe I’ll just make this cake,have a slice or 2 and try and push the rest of the calories on to my family because, of course, it’s January and I am supposed to be on a diet. A diet, of which, I am most definitely failing at.
Oh well, it’s worth it.
So, if you also want to fail happily at your January diet (I say fail happily instead of fail miserably, as clearly, there is no miserable way to eat a Creme Egg!) then here are some things you need to know:
- This cake would keep for 3-4 days in an airtight container, but it will not stick around for long enough for you to prove this point.
- Only use food colouring Gel to colour your buttercream as liquid will not work the same. I use Dr Oetkers food colouring gel.
- Refrigerate your Creme Eggs before you cut them, as it will make it much easier and less likely for them to crumble (a little tip I picked up from Janes Patisserie – Thanks Jane!)
Here’s how I made my Creme Egg Cake
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Warning – as difficult as it is, please ensure you do not eat the whole cake by yourself in one go… it probably would not be good for you.
- 8 oz caster sugar
- 8 oz margarine
- 4 eggs
- 8 oz self raising flour
- 2 and a half heaped table spoons cocoa powder
Top and filling
- 18 oz icing sugar
- 9 oz margarine
- 5 Cadbury’s Creme Eggs
- Orange food colouring gel
- black food colouring gel
What you’ll need to make this Creme Egg Cake
2 Cake Tins
Wire Cooling Rack
Large Drop Flower Nozzle
Small Round Nozzle (you can manage with 1 but it would be much easier to make this cake with 3 of these)
To prepare, set the oven to 180C and grease and line 2 standard cake tins.
- Firstly, using an electric whisk or food processor, mix together the margarine and sugar until light and fluffy.
- Secondly, add the eggs one by one, mixing each time until combined.
- Add flour and cocoa powder and mix until combined and smooth.
- Split the mixture into both cake tins.
- Place both tins on the middle shelf and bake for approximately 25 minutes.
- Once the cake looks ready and risen, open the oven door and press on the centre. If it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, the cake needs a little longer.
- When you know the cake is ready, remove from the oven and turn them on to a wire cooling rack and leave to cool completely before decorating.
To decorate and fill
- Using an electric whisk, whisk together the icing sugar and butter/margarine until a smooth paste is formed.
- Place 2 heaped table spoons of the paste in a separate dish, add black food colouring and fold until it is completely mixed in. Keep adding until the mix is totally black.
- Split the rest of the mixture in half, separating into 2 different dishes.
- To one of these dishes, add orange food colouring gel and fold together. Keep adding and mixing until you get the colour depth that you’d like, or that it similar to my photographs.
- Place 3 table spoons of the plain buttercream icing into a piping bag with a small round nozzle.
- Applying downward pressure to the piping bag, ice the top layer of your cake in vertical lines from one side to the other, leaving about a cm gap between each line.
- Place 3 table spoons of the orange buttercream icing into another piping bag with the same style nozzle you used for step 5.
- Repeat step 6 with your orange piping bag, icing in lines next to the cream one, and not over the top.
- Now rotate your cake 90 degrees so that your vertical lines now lie horizontally, and repeat steps 6 and 8.
- Place your black buttercream icing in a piping bag with the same style nozzle as you have already been using.
- Do the same with the black icing as you have with the cream and orange since rotating your cake. You will now have two sets of coloured lines (orange and cream) running horizontally, with 3 sets of coloured lines running vertically over the top (orange, cream and black).
- Place a large square of cling film flat on your worktop.
- Take the rest of your orange and your plain buttercream icing, and with each one paste a line with a spoon or spatula, from one side of the film to the other, so they both lie next to each other. You should leave at least a 1 inch gap between the ends of the lines and the end of the film. The lines should both be around 2 inch thickness and both different coloured lines must be the same length.
- Now roll up your piece of cling film with the icing in the middle, so you have a tube like roll with a hole at each end.
- At one end, twist the film tightly to close the hole, and at the other end, very loosely twist it.
- Loose end first, Place the icing tube into a piping bag with an open star nozzle.
- Applying downward pressure to the piping bag, test on a piece of greaseproof paper by creating a swirl. Ensure both the cream and orange icing are coming out at the same time.
- When you’re happy the bag is ready and creating perfect cream and orange swirls, go on to create 10-12 swirls of icing around the outside of the cake. They should all have a small, even gap between each one.
- Now using the same piping bag and nozzle, go to the bottom layer of the cake, and ice a swirl from the inside, out until the whole area is covered. This will form your filling.
- Place the top cake layer on top of the bottom layer, creating a sandwich.
- Finally, complete by cutting 4-5 Creme Eggs in half, and placing half a Creme Egg on each of the swirls on top of the cake, as pictured.
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If you liked this Creme Egg Cake recipe, you may also like my Creme Egg Millionaire Shortbread Recipe. Click here to read it.