Every Easter I commit to baking some sort of tasty, over the top concoction; so this year would of course be no different. I’ve adored baking ever since I was a kid. Every Sunday we would visit my Nonna, and 9 times out of 10 we’d end up baking sugar cookies. Of course two over excited children and a vast array of cookie cutter options ended in, let’s admit, pretty ugly shapes and usually an over bake in the oven, but nevertheless I fell in love with baking and have been doing so ever since.
However, since working full time it’s gotten a lot harder to find time to get lost in the kitchen, and what used to be a weekly occurrence of baking cupcakes and brownies has slowly turned into cooking actual adult meals, which I actually wouldn’t mind also blogging about one day. But anyway, I pretty much got inspiration for this bake by Googling ‘Easter Cakes’, and then took bits of the recipe from Tanya Burr’s rainbow cake and made up the rest. To find out what exactly I came up with, keep scrolling…
The following measurements equate to five small, round sponges. I had plenty of left over batter as my bake featured just four layers.
- 340g soft baking margarine
- 340g caster sugar
- 340g self-raising flour
- 6 eggs
- 1 and a bit teaspoons vanilla extract
- 1 and a bit teaspoons baking powder
- Blue food colouring
For the icing:
- 180g soft baking margarine
- 400g icing sugar
- 1 teaspoon vanilla extract
- Galaxy golden eggs
- Mini marshmallows
- Cocoa powder
- A dash of water
- Preheat the oven to 180°C. Grease and line the cake tins.
- In a large bowl, cream together the butter and sugar, mix in the eggs and vanilla extract.
- Add the flour and baking powder, and mix to form a smooth batter.
- Divide the mixture into as many bowls as you have cake tins (4 or 5), and gradually add in the food colouring until you achieve enough different shades of blue to create an ombre design.
- Transfer the mixture into the cake tins, and bake in the oven for around 20-minutes, checking throughout so that it doesn’t burn.
- Allow to cool completely.
- To make the icing, cream the butter in a large bowl, gradually adding in the icing sugar until fully combined.
- Use a portion of this mixture to sandwich together the layers (you may want to trim away the golden part of the bake).
- Add enough blue food colouring to the remainder of the butter icing so that it transforms into a pastel colour.
- Crumb coat the cake, before icing all around.
- To create the speckled effect, gradually add drops of cold water into a teaspoon of cocoa powder, until it forms a sticky, yet runny enough consistency.
- Using either a brush or knife, flick the mixture onto the cake.
- Top with Galaxy golden eggs and marshmallows.