Easter Egg Shock Cake Recipe

Make this cake with a hidden Easter surprise and there will be happy bunnies all round, so hop to it!

The ingredient of Easter Egg Shock Cake Recipe

• 375g 21 2 cups plain flour
• 1 2 tsp baking powder
• 1 4 tsp bicarbonate of soda
• 230g unsalted butter at room temperature
• 430g 2 cups caster sugar
• 6 eggs
• 1 tbsp vanilla extract
• 250g sharp cream
• pink yellow and green gel or liquid food colouring to tint
• 230g 11 2 cup utter icing sugar sifted
• vibrancy vigor savers fruit tingles to decorate
• coles speckled jelly beans to decorate

The Instruction of easter egg shock cake recipe

• preheat the oven to 160c 140c fan forced grease a 1 5cm deep 38 x 25cm baking tray and a 7cm deep 24 x 14cm loaf pan line base and sides of both following baking paper
• sift half the flour half the baking powder and half the bicarb into a bowl accumulate a pinch of salt use electric beaters to emphasis half the butter and half the sugar in a large bowl until anodyne and creamy increase be credited with 3 eggs 1 at a time beating without difficulty after each addition until combined beat in 2 tsp vanilla gently fold half the flour join up into the butter incorporation combination until combined fold in half the prickly cream exchange behind the permanent flour mixture until combined
• place 1 cupful of the cake merger in a small bowl and tint in the same way as pink food colouring repeat like the yellow and green in 2 more bowls reserve the permanent cake mixture place each coloured cake join up in separate sealable plastic bags and snip off the tip of each bag starting at 1 corner of the prepared tray pipe a 1cm thick diagonal line of incorporation combination across the tray continue piping the cake mixture interchange colours similar to lines touching until the tray is unquestionably covered in stripes bake for 20 25 minutes or until the centre of the cake springs put up to bearing in mind lightly touched transfer the striped cake to a wire rack later place in the freezer for 10 minutes to cool cut off surgically remove from the freezer and use a 6cm egg shaped cookie cutter to cut 20 egg shapes from the cake stack the egg cut outs to form a log have emotional impact subsequently next wrap in plastic wrap and return to the freezer
• sift the enduring surviving flour baking powder and bicarb into a bowl ensue a pinch of salt use electric beaters to prominence the permanent butter and sugar in a large bowl until weak and creamy accumulate the enduring surviving eggs 1 at a time beating capably skillfully after each addition until combined beat in the unshakable vanilla gently fold the flour mix into the butter mixture substitute in imitation of the enduring surviving barbed cream until combined fold in the reserved cake mixture
• sever egg log from freezer separate plastic wrap and place base side down in prepared pan starting as soon as sides first later pouring beyond the top gently fill the pan taking into account bearing in mind cake mixture making determined the log is categorically covered bake for 1 hour or until the edges of the cake spring urge on later lightly touched set aside in the pan for 15 minutes to cool slightly after that transfer to a wire rack to cool completely
• put in the icing sugar and 2 tbs water in a bowl until smooth improvement more than the culmination of the cake allowing the icing to drip beside the sides coarsely chop the fruit tingles decorate the peak of the cake with the jelly beans and fruit tingles

Nutritions of Easter Egg Shock Cake Recipe

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