Stork have this week announced their Sunday Bake service, hoping to help hapless bakers rise to the occasion with help from Great British Bake Off winner John Whaite.
A delicious Easter treat!
Tips from John will come with the service launched on Stork's social media channels on March 20 - and here's one recipe you may want to attempt over the Easter weekend.
Says John: "I'd seen this on Pinterest and so many of my followers asked me how it was done, so I decided to have a go. The beauty of this style of decoration is that it's so perfect for Easter. It's effective but so simple - it's basically just an iced cake with chocolate spattered all over it."
Serves 12-14
Ingredients
For the Cake
- 5 egg white
- 475g caster sugar
- 250g Stork with Butter
- 250ml whole milk
- 1tbsp vanilla extract
- 450g self-raising flour
- 1/2 tsp bicarb
For the Buttercream
- 300g Stork with Butter
- 600g icing sugar
- Pale blue food colouring
For the Speckling
- 1tbsp cocoa powder
- 2-3tbsp vanilla extract
- Mini eggs
Special Equipment
- 3x20cm loose bottomed cake tins
- Small offset palette knife or any other knife if not available
- Flat cake/dough scraper or you can use your knife
- 20cm cake card, stand or plate
- Icing turntable or plate to put the cake on
- A clean toothbrush
Method
- Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the bases of 3 x 20cm/8-inch sandwich tins.
- Whisk the egg whites to stiff peaks and set aside until needed.
- Whisk the sugar and Stork with Butter until fluffy - it won't be as fluffy as a regular cake mixture, because there's a lot more sugar than fat here. Slowly add the milk, whisking, then add the vanilla, flour and bicarb and beat to a smooth paste. Carefully fold in the egg whites, and divide as evenly as possible between the cake tins. Bake in the preheated oven for 25-35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tins.
- For the buttercream, whisk the Stork with Butter until extremely pale, then add the icing sugar and whisk in for another five minutes - until almost white. Add a few drops of food colouring to achieve a very pale, egg-blue colour.
- When the cakes have cooled, place one cake onto the cake card and spread the top with some of the buttercream. Repeat until you have 3 layers of cake sandwiched together with 2 layers of frosting. Chill for 20 minutes to firm.
- Spread the remaining buttercream over the top and edges of the cake, getting it as neat and as sharp-cornered as possible.
- Mix together the cocoa powder and vanilla extract until fairly liquid. Dip the toothbrush into the mixture and flick the bristles close to the cake so that the brown mixture spatters over the pale blue icing. Continue until the entire cake is covered and resembles the pattern of a speckled eggshell. Top with a pile of mini eggs.
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