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Almond-and-coconut flan

25 minutes

Easter egg cake

Serves 18

Difficulty Easy

Prep Time 30 minutes

Ingredients

3 Woolworths red velvet layer cakes
90 Woolworths small hollow milk chocolate Easter eggs
1 Woolworths Hugo bunny Easter egg
For the icing:
375 g butter, at room temperature
650 g icing sugar
80 g cocoa
salt, a pinch
1⁄4 cup milk

Method

1 To make the icing, cream the butter and icing sugar using an electric hand-mixer, slowly at first, gradually increasing the speed, until the mixture becomes light in colour and increases in volume, at least 5 minutes.
2 Slowly add the cocoa while beating. Once all the cocoa has been added, add the salt and milk, a little at a time.
3 Beat until the icing resembles the texture of chocolate mousse. Add a little more milk at a time if necessary.
4 To assemble the cake, stack the red velvet layer cakes on top of each other, sandwiching them with a little of the icing. Use the remaining icing to liberally cover the outside and top of the cake stack. Gently press the chocolate Easter eggs into the icing, starting from the base of the cake and working your way up. Top with Hugo bunny.
Cook’s note: You can use any Easter eggs to decorate this cake – let your imagination go wild!

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Easter egg cake

Easter egg cake

Ingredients

Method