Speckled egg Easter cakes to make
I may be a DIY fanatic, but who doesn't deserve the occasional delicious treat and I love sharing great ideas! These speckled egg Easter cakes are easy to make and almost too good to eat.
These beautiful Speckled Egg Easter cakes are basic recipe sponge cakes wrapped in fondant or frosted with coconut buttercream icing. You can make from scratch or buy a cake mix. What makes these cakes almost too good to eat is the finishing touches.
This recipe is for the bottom Speckled Egg Easter cake shown above.
3 cups of cake flour
1 1/2 tsp baking powder
1/4 cup malted milk powder
Non-stick spray and wax paper
1 tsp salt
1 cup canola oil
1 cup milk, at room temperature
1 cup sugar
1 tsp vanilla extract
1 tsp coconut extract
1 large egg plus 2 large egg whites, at room temperature
Coconut buttercream (see below)
1/8 tsp. brown gel food colouring
1 cup unsalted butter, at room temperature
1/2 cup cream of coconut
6 cups icing sugar
1 tsp vanilla extract
pinch of salt
Blue gel food colouring
1. Preheat oven to 180-degrees C and lightly grease three 20cm cake pans. Line the bottoms with wax paper rounds.
2. Combine flour, baking powder, malt powder, and salt in a bowl by hand whisking or in an electric mixer.
3. Whisk together canola oil, milk, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Slowly fold in flour mixture just until incorporated.
4. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form. Fold in egg whites until combined.
5. Divide the batter equally between the prepared pans and bake for 18 to 22 minutes, or until a toothpick comes out clean. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
6. To make the coconut buttercream beat the softened butter and cream of coconut with an electric mixture on medium speed until smooth. Gradually beat in sugar and then the vanilla extract and a pinch of salt. Beat in food coloring, one drop at a time, to desired colour.
7. Place one layer on a cake plate and frost top with 1 cup coconut buttercream. Repeat for the other layers and then frost the sides with remaining buttercream.
8. Mix together food colouring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 20cm away from the cake, gently spatter drops onto the iced cake. Embellish to finish.