There can never be too many eggs to help you make this Easter holiday special. You may be hunting for them in the garden, sharing foil-covered chocolate eggs with the little ones, sharing boxed Easter eggs for loved ones to enjoy and hopefully, with a bit a creativity, enjoying a fondant icing Easter egg cake centrepiece!
With so many fondant icing colours available, there are endless Easter baking and decorating ideas for you to try. This Easter egg cake design is one of our favourites. Here’s the recipe:
Easter Egg Cake Ingredients
The cake you use does not have to be complicated. We like a to use a plain sponge for this cake, however, a lemon sponge also work well. Feel free to substitute your favourite cake recipe should you fancy something different or more unique. The most important element will be the speciality baking tin in the shape of an egg like the Wilton 3-D pan. Most cake shops offer them, in addition to many online retailers.
For Baking
- 450g of plain flour
- 700g of caster sugar
- 85g of cocoa powder or hot chocolate powder
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of bicarbonate of soda
- 250ml of milk
- 125ml vegetable oil
- 2 eggs
- 2 teaspoons of vanilla extract
- 250ml of boiling water
Cake Recipe
To bake your cake, preheat the oven to 180°C / 350°F / gas mark 4. After greasing and lining your egg cake pan, place to the side. Place all the ingredients, except for the boiling water, into a large mixing bowl. With an electric whisk, or large wooden spoon, combine the ingredients until everything is well combined. Slowly and carefully, begin to add the boiling water until the mixture is smooth.
Carefully pour the cake batter into the egg-shaped tin. It should bake in the oven for 25 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remember to leave the cake in its tin on a wire rack for 10 minutes, and then remove the egg-shaped cake letting it cool completely on the wire rack.
For Decorating
One of the most common ways to cover the cake is by using fondant. With so many colours to choose from, your egg cake is destined to be a real showstopper.
- 500g Base Colour of Ready to Roll Fondant Icing
- 250g Accent Colour of Ready to Roll Fondant Icing for Dots
- 250g Accent Colour of Ready to Roll Fondant Icing for Ribbons
Start you cake decorating by covering the egg with the base colour of your choice (we’ve chosen brown to resemble a chocolate shell, but perhaps you’d like to try a brighter colour). Roll the fondant out and gently cover the egg, lightly pressing down the edges.
To make the dots, simply roll out your choice of accent colour of fondant icing. Then use a circle cutter to get perfect circles. You may use additional colours if you like so the spots are multi-coloured. For the ribbon, you can use another accent colour and create a bow to decorate your Easter egg cake with, or you can use some pretty satin ribbon. We suggest creating a fondant icing bow… it’s much tastier!
Attach your fondant icing decorations using a bit of water and gentle application to the cake.
Inspired to make this beautiful Easter egg cake? Then get cracking and buy your Renshaw fondant icing : here.
That cake looks absolutely amazing! I really need to try something like this, so much more adventurous than a standard cake x
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