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5 from 1 vote

Easter Golden Egg Cake

Recipe and instructions for decorating an Easter Golden Egg Cake. The instructions do not include the two-layered chocolate cake base. Use the recipe for Gluten Free Alchemist Gluten Free Chocolate Cake or an alternative sturdy chocolate cake of choice to make in advance. If you can't find Golden Eggs, use an alternative.
Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Birthday, Cake, Dessert, Easter, Party, Sweet Treats, Tea Time
Cuisine: British, Gluten Free
Keyword: celebration, chocolate
Servings: 10
Calories per serving: 516.6kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

Ingredients 

Vanilla Butter Icing

  • 170 g butter (or dairy free alternative) softened
  • 340 g icing sugar (confectioners sugar) sifted
  • 1½ tsp vanilla extract
  • 1 tbsp milk (approx) as needed to loosen

Dark Chocolate Ganache

  • 225 g good quality dark chocolate (chopped)
  • 160 g double cream

Decoration

  • 100 10cm dark chocolate cigarillos approx 90 to 100
  • 2 to 3 bags Galaxy Golden Eggs or Enchanted Eggs or other alternative
  • 1 dark chocolate mini egg
  • 2 tbsp dark chocolate curls/grated chocolate
  • edible gold glitter
  • gold ribbon of choice

Instructions

Butter Icing

  • Beat the butter with an electric whisk or wooden/silicone spoon until pale and light.
  • Gradually add the sifted icing sugar a spoon at a time and the vanilla extract, beating thoroughly to blend.
  • Dependent on the consistency of the butter icing, you may need to add a little milk to loosen. Judge by feel and sight. You want the consistency to be soft and spreadable, but firm enough to hold the weight of the second layer cake.

Filling and Crumb-Coat

  • If necessary, level the top of each cake using a sharp knife, so that it is flat.
  • Place one sponge (internal side up) on a flat, clean cake or preparation board and spread a thick layer of icing evenly and smoothly across the top
  • Sandwich together with the second sponge.
  • Fill any gaps in the icing layer at the sides of the cake and smooth with a palette knife.
  • Crumb-coat the sides of the cake : Carefully spread a thin layer of butter icing around the whole side wall of the cake using a palette knife. Use a cake spreader (taller than the cake) and hold at an angle against the side of the cake. Hold firm and slowly turn the cake to scrape off and smooth the icing to a very thin layer (known as a crumb-coat).
  • Carefully remove any excess butter icing from the top edge of the cake so that it is even and place in the fridge for about 45 minutes to firm up.

Chocolate Ganache

  • Place the chopped chocolate in a heat-proof glass bowl.
  • Heat the cream in a small saucepan until just at simmer point.
  • Pour the cream over the chocolate and leave to sit for about 30 seconds, before stirring until the chocolate has melted and blended with the cream and the ganache is smooth.
  • Allow to gradually cool at room temperature, stirring occasionally until the ganache has thickened to a spreading consistency.
  • Spread the sides and top of the cake with a layer of ganache using a palette knife.
  • Smooth all sides with a cake spreader, paying particular attention to ensuring the top of the cake is smooth (although the sides will be covered with Cigarillos, it still needs to be even).

Move the cake to a presentation plate/board

  • Immediately after adding the ganache, use a couple of flat spatulas to carefully lift the cake onto a serving plate or stand.

Cigarillos

  • Immediately stick the cigarillos vertically to the sides of the cake (whilst the ganache is still soft and sticky), working quickly but carefully until you have a cigarillo ‘wall’ around the entire cake.
  • Carefully tie the ribbon round the sides of the cake to secure.

Golden Eggs & final decoration

  • Arrange the golden eggs around the inside of the cigarillo wall and in the centre of the cake, with the dark chocolate egg in the middle.
  • Sprinkle the surface of the cake with chocolate curls, grated chocolate and edible glitter, ready to serve.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 516.6kcal | Carbohydrates: 52.5g | Protein: 3.2g | Fat: 33.7g | Saturated Fat: 20.5g | Cholesterol: 60.8mg | Sodium: 141.6mg | Potassium: 193.7mg | Fiber: 2.7g | Sugar: 45.7g | Vitamin A: 694.4IU | Vitamin C: 0.4mg | Calcium: 54.9mg | Iron: 3mg
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© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist