Easter celebration cake

Method Makes 1 cake

  1. Pre-heat your oven to 170°C.

  2. In a mixing bowl, add the Macphie Mississippi Chocolate Muffin & Cake Mix, oil and water, mix on a slow speed for 2 minutes. Scrape down the sides of the bowl and mix on a medium speed for 6 minutes until a smooth batter has been achieved.

  3. Either pour 300g into 6″ individually lined round tins, or onto a large lined baking tray with a lip and spread evenly.

  4. Bake on 170°C for 35-40 minutes until baked.

  5. Allow to cool before trimming off any doming or cutting out with a large round cutter.

  6. Assemble the cake by spreading the Macphie Rainbow Frosting Vanilla in between the layers and then completely masking the cake with the Macphie Rainbow Frosting Chocolate.

  7. To make the egg yolk, heat 100g water with 50g sugar, add fru-ti o.t.t® Mango & Passionfruit dessert topping and Macphie o.t.t® PLUS White Chocolate dessert topping, bloom the gelatine and add, mix well and freeze in demi spheres.

  8. Decorate with white icing, the yolk and half a smashed easter egg.