This is how it's made Mini Egg Piñata Cake

  1. Step 1

    Grease and line the base of 3 x 8” cake tins.

  2. Step 2

    Cream together the Stork with Butter and caster sugar until light and fluffy.

  3. Step 3

    Add the eggs one at time beating well after each. 

  4. Step 4

    Sift in the flour, cocoa powder and baking powder and fold into the cake mixture.

  5. Step 5

    Divide the mixture between the tins, roughly level and bake in the oven for 25 minutes until springy to the touch. Transfer to a wire rack and allow to cool.

  6. Step 6

    To make the frosting beat together the Stork with Butter and icing sugar until light and fluffy. Add the melted chocolate and beat well. Set to one side.

  7. Step 7

    Level the tops of the cakes with a sharp serrated knife and cut out the centres of 2 of the cakes using a pastry cutter. Sandwich together the 2 cutout cakes with a little of the frosting and set onto a serving plate.

  8. Step 8

    Fill the centre with mini eggs before topping with the whole cake. Cover the top and sides of the cake with the remaining frosting.

  9. Step 9

    To make the bunny roll a large ball of white ready to roll icing for the body and set into the frosting at the base of the cake. Shape and add 2 small bunny feet and a small ball for the tail. Add the pink pads to the balls of the feet with a little pink ready to roll icing. 

  10. Step 10

    Decorate the tree trunk and around the bunny with a few chocolate eggs and the flower decorations.

  11. Step 11

    Serve.

  • Temperature: 160c(fan)/180c/Gas Mark 4 oC
  • Baking time:
  • Serves: 17