Mini Egg Funfetti Cake

How can anyone say no to Mini Eggs?

3 hours cook

Serves 8-10

Chris Cahill

Ingredients

For the Sponge:

250gSalted Butter

250gCaster Sugar

4Large Eggs

1.5 TbspVanilla Extract

250gFlour

12.5gBaking Powder

200gDark Chocolate

Vermichelli Noodles

Mini Eggs

Sprinkles

For the Ganache:

600gWhite Chocolate

300mlDouble Cream

Blue Food Colouring (Oil Based)

Brown Food Colouring (Oil Based)

A vanilla funfetti sponge with crushed Mini Eggs baked right in, coated with a whipped white chocolate ganache.

Method

Preheat the oven to 160ºC Fan. Grease 3 x 6in cake tins and line with greaseproof paper. Dust the tins with flour, then shake out the excess.

Beat the butter and sugar together until pale and fluffy. Add the eggs, mix until just combined. Add the vanilla, then add half of the flour mixture. Mix then add the rest of the flour.

Crush mini eggs and add into the bowl followed by your sprinkles. Fold through with a spatula.

Divide the cake batter between the cake tins and bake for around 30-35 mins.

When baked and cool, trim the tops of your sponges to help with a level cake.

In a bowl crush Vermicelli noodles and coat in melted dark chocolate. Press into a bowl and then insert a slightly smaller bowl to help create the nest shape. Place in freezer to harden.

Chop up the white chocolate and pour over heated double cream. Allow to melt then stir through. cover the surface in cling film and place in the fridge for 2 hours. When needed whip up the ganache, adding colour if needed, till light and fluffy - then work quickly.

Stack your sponge using your whipped ganache and then coat the outside. Use a warm metal smoother to get a super crisp surface.

Speckle the cake with splatterings of brown food colouring.

Remove your nest from the bowls, place on top and fill with mini eggs. Add some around the cake for decoration.