Decorative Easter Cake

    Decorative Easter Cake


    3 people made this

    Here's a delicious and decorative cake made specially for Easter. I sometimes use the leftover egg yolks to make chocolate mousse.

    Serves: 10 

    • 65g butter
    • 1/4 cup copha
    • 1 cup (220g) white sugar
    • 1 3/4 cups sifted cake flour
    • 2 1/2 teaspoons baking powder
    • 1/3 (85ml) cup milk
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 5 egg whites, stiffly beaten
    • 1 cup (220g) white sugar
    • 2 tablespoons water
    • 1/2 teaspoon vanilla essence
    • 1/8 teaspoon cream of tartar
    • 2 egg whites
    • 2 drops red food colouring
    • 1/2 cup small milk chocolate eggs
    • 1 cup shredded coconut
    • 4 drops green food colouring

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. Cream butter and copha. Gradually add 1 cup sugar, beating until mixture resembles whipped cream.
    2. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla essence and almond essence. Carefully fold in stiffly beaten egg whites. Pour batter into two greased 20cm round pans.
    3. Bake for 20 to 30 minutes at 190 degrees C. Cool layers on wire racks.
    4. To make icing, place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites and red food colouring in top of double boiler. Cook, beating constantly, until icing is thick and creamy.
    5. To make green tinted coconut, place coconut in a large plastic bag, add a few drops of green food colouring and shake until desired colour is achieved.
    6. Ice cake. Make a nest of green coconut on top of cake and fill nest with chocolate eggs. Sprinkle a border of coconut around base of cake.

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