Creme Egg Cake
Cadbury Creme Eggs. They are pretty much the best thing about Easter. I have been eating them for about 2 months now already and it's not even Easter yet. So when I saw the design for a cake shaped like it, I knew I had to make it. It doesn't taste like a creme egg, who could replicate the one of a kind gooey center? It is still very tasty and fun for the Easter table.
White cake, vanilla buttercream and chocolate ganache. Simple but a great combination. This makes a very large cake and even a small piece is very filling, and thats saying a lot from me who can eat sugar all day and night. But it seemed to last in the fridge for a while. It has been in our for a week now and it still tastes great.
Yum, chocolate ganache. A lot spilled over the sides for me, so I just scooped it up, put it back in the bowl and continued to use it. I had some extra left over too, so I froze it and then scooped it ito little balls to make truffles. Just roll them in cocoa powder and they are ready to eat, just keep them in the fridge or freezer otherwise you will have a mess on your hands.
Ok so the yellow center is not really in the center of the cake. I probably should have done the 5 layers, made the hole, filled it and then topped it with the 6th layer. Oh well, I will know for next time and now you know!
1 cup + 2 tbsp (256g) butter, softened
4 1/2 cups (450g) cake flour
1 1/2 cups (354ml) milk
9 egg whites, lightly beaten
1 tbsp vanilla
1/2 tsp almond extract
2 tbsp baking powder
1 1/2 tsp salt
2 1/4 cups (450g) sugar
2 1/2 cups (567g) butter,
9 cups (1125g) powdered sugar
1 1/2 tsp vanilla
3 tbsp milk
Yellow food coloring
2 cups (336g) bittersweet chocolate
3/4 cup (177ml) heavy cream
Butter & flour three 9 inch round pans
Bowl 1: Mix milk, whites & extracts
Bowl 2: Sift flour, powder & salt
Bowl 3: Beat butter & sugar for 2 minutes
Gradually, in alternating batches, add milk
mix and flour mix to butter mix
Pour evenly into pans & bake 25-30 minutes
Beat all together except the food coloring
Add additional milk or powdered sugar to
reach desired consistency
Place chocolate in large bowl
Bring cream to a simmer in a
saucepan over med/high heat
Take off heat & pour over chocolate
Let sit 1 minute without stirring
Whisk until smooth then chill until
thick but pourable
Level the tops of the cakes then split them
all in half so you have 6 layers total.
Place bottom layer on a 9 inch cardboard round.
Place 1 cup of frosting in a bowl and dye in
desired shade of yellow.
Frost first layer evenly, top with second,
frost and so on until you have reached the
final 6th layer. Do not frost the top of
the 6th layer yet. Cut a 2 inch circle in
the middle of the cake. With a thin knife cut
in 4 or 5 layers deep, going around the circle then
scoop out the middle. The base layer should
be completely intact. Fill with yellow
frosting and smooth top. Evenly frost top
and sides of cake. Chill for 30 minutes
Pour ganache evenly over cake, making sure it
runs down all sides, covering it completely.
Chill until set, 1 hour. Place mini creme eggs
around the border, securing
with toothpicks if necessary.
Keep chilled and EAT