Easter Cake!
This Easter Cake is not so much a recipe as it is an Easter Cake decorating idea! 3 layers of Vanilla Cake are frosted with a darling pastel blue buttercream, speckled with chocolate then decorated with toasted coconut as the nest for mini Easter Eggs. I confess – I struggle for desserts every year when Easter rolls around. I know, I know, many of you will point out there are all sorts of Easter dessert wonders from around the world…. but I am yet to make one that gets me excited.
And so as another Easter rolls around, I resort to a dessert which is not so much a traditional Easter dessert (well not at all), but rather an Easter Cake decorating idea! On the plus side? This is more a guide than a strict recipe. You can use any cake you want. Any eggs you want. Any color frosting you want. Oh the possibilities!
Ingredients:
- 1 Vanilla Cake , 3 layers or other 20cm/8" cake of choice
- 3 sticks unsalted butter , 1.25cm / 1/2″ cubes, softened to 18°C/64°F
- 1.5 lb (6 cups) soft icing sugar / powdered sugar , SIFTED
- 3 tsp vanilla extract
- 1 – 2 drops blue gel food coloring (or 1 – 2 tsp blue food coloring)
- 1/8 tsp salt
- 1 tbsp cocoa powder (unsweetened or sweetened, doesn’t matter)
- 3 tbsp boiling water
- Toothbrush (or basting brush)
- DECORATING:
- 2 cups coconut flakes (or shaved)
- 200g/ 7oz small Easter eggs (I use pastel colored speckled ones)