Mini Egg Piñata Cake

There’s nothing more fun than going on an Easter egg hunt at this time of year. And with this Mini Easter Egg Piñata Cake recipe, you (or the kids) don’t have to go far for a tasty slice of the action.

Prep time
15 minutes
Ready in
40 minutes
Servings
17
Difficulty
Medium

Ingredients

Cake

350 g Stork
350 g caster sugar
6 large eggs
300 g self-raising flour
50 g cocoa powder
1 tsp baking powder

Frosting

250 g Stork
600 g icing sugar
200 g melted dark chocolate
3 tbsps semi-skimmed milk

To decorate

250 g mini chocolate eggs
edible flowers decoration (optional)
white and pink ready to roll icing (optional)

Instructions

Grease and line the base of 3 x 8” cake tins.
Cream together the Stork and caster sugar until light and fluffy.
Add the eggs one at time beating well after each.
Sift in the flour, cocoa powder and baking powder and fold into the cake mixture.
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.
To make the frosting beat together the Stork and icing sugar until light and fluffy. Add the melted chocolate and beat well. Set to one side.
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.
Fill the centre with mini eggs before topping with the whole cake. Cover the top and sides of the cake with the remaining frosting.
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.
Decorate the tree trunk and around the bunny with a few chocolate eggs and the flower decorations.
Serve.