Easter is a holiday that is celebrated by many and is guaranteed to include some kind of sweets! Every year, I bake a different cake to celebrate Easter and share it with those around me. This year, I was inspired by a post of a wreath made from chocolate speckled eggs and some pastel flowers to create a simple, elegant and festive look.
I like the simplicity of this cake, yet the fine detail that gives it a refined look. The icing is placed in such a way that it has a basket feel, and the small detail in the speckling of the eggs shows all the work that goes into such a cake. Here is how I did it:
To start, bake 3 vanilla cakes that are 9″ in diameter. I used a classic easy recipe, and while the overall flavour of the cake is lemon I chose to keep the cake vanilla so it wouldn’t be overwhelming.
In order to ensure the cake is even and doesn’t have a height difference from outside to middle, trim off the crown. This can be done with a cake leveller (as shown), or with a knife. The advantage of a cake leveller is that you can ensure the cake is evenly levelled throughout.
Once the crowns are trimmed, make a lemon icing using a Meyer Lemon flavouring. I only used lemon for the crumb coat, as I wanted the flavour to be subtle.
After placing some icing in a piping bag with an open coupler, pipe a “dam” around the cake to ensure the filling stays in and doesn’t come out the side.
For the filling, I chose to go with a lemon curd. I made this myself, however it can be purchased at some grocery stores. I like the flavour of curd, and while the cake is already moist, it will moisten it even more.
Repeat those steps once more, until the cake is layered and assembled. It is now ready for the crumb coat.
This was my first time doing a crumb coat, and I must say it makes the job a whole lot easier. Without the worry of crumbs getting into the icing, it can be done faster and easier. Just spread out the icing and take most of it off so there is just enough that it barely covers the cake. Refrigerate the cake overnight as I did, or for a minimum of 2 hours.
While the cake icing is hardening, speckle the eggs. I made the eggs in chocolate forms a few days earlier, using the colours orange, green, pink, purple, blue and yellow. To do the speckling, mix some brown colour dust and lemon extract, then using a brush, flick back the bristles to create speckles all over the eggs. Once they are speckled, let them sit so the colour can set onto the eggs and it doesn’t rub off when placing them on the cake.
The next day, the final icing coat is ready to be applied. This time the cake is chilled so it is easier to ice and there is less chance of crumbs getting into the icing. Do a swirled design to give it a basket-like feel and add some interest to the sides.
Once it’s iced, place the eggs on top and set the cake aside.
In six small cups, mix six different icing colours: pink, blue, purple, yellow, orange and green. It is important they are similar shades to the eggs or the colours will look off. You only need a little bit of colour to achieve this.
Using a tip 2D, pipe a mixture of drop flowers and star flowers, using various colour combinations. Do not fill the centre. The cake should look like a wreath.
Once all the flowers have been placed, add leaves wherever there is some baron space, ensuring there are leaves throughout the wreath.
Finally the cake is done, perfect for any Easter celebration. If this seems overwhelming, no worries. Just head over to my order page to order this or any other baking for any occasion.
Tags: Cake, Easter, Eggs, Flowers, Lemon
Easter is coming, so I like the dish associated with eggs or chocolate. thank you for sharing. I will try to do this dish. happy Easter!
great chocolate. I like to eat chocolate, although I am quite fat. ;)) I will do it~~ yummy . thank you very much
Awesome Chocolate, Look like so delicious, I like to eat chocolate. Thank you so much for sharing this.