At the weekend I donned my baking hat (and readied the fire extinguisher) to do some Easter baking that is a perfectionists dream. I took inspiration from this delicious image on Pinterest and stocked up on Mini Eggs to create my own tasty version.
If you're keen to give this a go over the Easter break then here's my go-to recipe for creating the fluffiest, tastiest you can shake an Easter chick at:
250g SR Flour - 250g Caster Sugar - 250g Softened Butter - 4 eggs
Whisk it all together, separate it into two cake tins and let the oven work its magic at 170°c for around 20 minutes
I whipped up a batch of butter icing and scooped a heap into the centre along with a generous dollop of strawberry jam. Then I smothered the entire cake with the rest of the butter icing and went to town with the Mini Eggs.
Two family size bags are more than enough to cover this with plenty left over. You know, for taste testing...
Let me know if you give this a go and I hope you have a lovely and chocolate-filled Easter.