Easter Candy Baking Challenge Entry
I’m a fan of Easter eggs. I like the thin chocolate, I like how once a year you get to eat very sweet chocolate and not feel like I should be eating something a little better quality. And I like cake and icing, so I thought – why not combine the two. And because the one thing that always made me think twice about making cake balls was the whole dipping part, this seemed like a great solution.
These are really quite simple to make. The hardest part was splitting the chocolate eggs in half without them crumbling all over the place. But I managed to split enough for it to work. And then it’s all quite simple. Bake chocolate cake, make chocolate buttercream, icing, make cake balls, stuff in eggs and drizzle with melted dark chocolate. Yummy.
As far as I’m concerned, they were a success. They were very sweet, and I might try and use dark chocolate eggs next time round. And for aesthetic purposes, maybe drizzle with white chocolate. But they got eaten, and happily.
Cake filled Easter Eggs
2oz caster sugar
1 tbsp cocoa powder
A few drops vanilla essence.
2oz icing sugar
½ tbsp cocoa powder
Water as needed
Approx 6 hollow Easter eggs (depending on size)
50g dark chocolate.
1. cream together the butter and sugar.
2. beat in the egg and vanilla essence.
3. fold in the flour, cocoa powder and baking powder.
4. Bake in a small tray for 15-20 minutes at 180°C.
5. for the icing, cream together the sugar, icing and butter, adding water to thin it if needed.
6. Once the cake is cool, crumble it and mix with the icing, then leave in the fridge for at least ½ hour.
7. break the eggs in half and then make balls out of the cake mixture and carefully fill the half egg shells with them.
8. Melt the chocolate over a pan of boiling water and drizzle over the cake side of the filled eggs.