DirectionsStep1Heat the oven to 170oc/150ofan and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.Step2In a stand mixer, beat together the unsalted butter and aster sugar until light and fluffy.Step3Add in the self raising flour, eggs and vanilla extract and beat again briefly until combined – try not to overbeat!Step4Divide the mixture between the two tins and smooth it over – bake for 50-60 minutes, or until the cake is golden and when the cake springs back (skewer should also come out clean).Step5Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.Step6In a stand mixer, beat the unsalted butter on it's own, with an electric mixer for about 5 minutes so it's supple.Step7Add in the icing sugar, and vanilla extract, and continue to beat so it combines.Step8Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough.Step9Once the cakes have cooled, level them off so that they are flat, and then divide the cakes into two – so I end up with 4 layers.Step10Add the first layer of cake to your board with a small spoonful of buttercream underneath to act as a glue.Step11With the first layer of the cake, spread some of the buttercream onto the top of the first layer and sprinkle on 1/3 of the crushed mini eggs.Step12Add the second cake on top, and then top again with some of buttercream and mini eggs etc until you reach the top layer. Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!Step13Using a small amount of buttercream, do a crumb coat on the cake by smoothing as little as possible around the edges and top of the cake with ana angled spatula. Chill the cake in the fridge for 30 minutes after this.Step14Once chilled, spread more buttercream around the edges and top of the cake, and smooth with a large metal scraper until you have a smooth edged finish. Chill the cake again for 30 minutes.Step15Once finished, make the ganache – add the dark chocolate, milk chocolate and double cream to a small bowl/jug and heat on a low heat in the microwave until smooth (stir often).Step16Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and smooth over/create a pattern.Step17Pipe on any leftover buttercream how you like, add an Easter egg (I did half standing up, and then the other half broken into shards like it had exploded), and add mini eggs all overIngredientsIngredients1000 gramsUnsalted Butter (room temp)500 gramsCaster Sugar9 Medium Eggs500 gramsSelf Raising Flour2 teaspoonsVanilla Extract1000 gramsIcing Sugar75 gramsMilk Chocolate75 gramsDark Chocolate150 millilitersDouble Cream300 gramsMini Eggs (Crushed)100 gramsMini Eggs (Whole)add Small Easter EggSee moreNutritionalNutritional946 Calories53 gTotal Fat298 mgCholesterol110 gCarbohydrate102 mgSodium10 gProteinFrom janespatisserie.comRecipeDirectionsIngredientsNutritionalExplore furtherNo-Bake Mini Egg Cheesecake! - Jane's Patisseriejanespatisserie.comMini Egg Loaf Cake! - Jane's Patisseriejanespatisserie.comMini Egg Chocolate Loaf Cake - The Baking Explorerthebakingexplorer.comMini Egg Cake - Caked by Katiecakedbykatie.comMini Eggs Cake Recipe - Cadbury Easter Dessert! - Chenée …cheneetoday.com15 Mini Cakes That Prove Good Things Come In Small …southernliving.comRecommended to you based on what's popular • Feedback
Mini Egg Rolls
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WEBMar 14, 2020 · Preheat your oven to 180ºC/160ºC Fan and line three 20cm/8" tins with parchment paper! Beat your butter and sugar until light …
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WEBMini Egg Cookie Bars! Full Recipe - https://www.janespatisserie.com/2017/03/02/mini-egg-cookie-bars/
WEBOct 4, 2023 · Press the whole mini eggs on top of each dough ball, distributing evenly. Cover and chill for at least 1 hour or freeze for at least 30 minutes. When ready to bake, …
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