How to Make a Speckled Egg Easter Cake
Pastels are going to be big this Easter, making this speckled egg cake bang on trend.
With delicious mint green buttercream covering the cake and a collection of pretty pastel eggs neatly nestled on top, this cake will be sure to be an Easter picnic pleaser!
Suitable for – Beginners
Decorating time – Two hours
- Cake of your choice, crumb coated in mint green buttercream »
- Renshaw icing in ivory, shell pink and duck egg »
- 1 ½ tablespoons Vanilla extract »
- One tablespoon cocoa powder
- Stiff bristled brush
1. Cover your chosen cake in a layer of mint green buttercream and smooth all over – it doesn’t have to be perfect!
I used Wilton concentrated Icing Colours in Leaf Green with a tiny bit of Royal Blue. Add the colour to the buttercream with a cocktail stick a drop at a time until you reach the desired colour.
2. Put the cake in the fridge for 30 minutes to firm up whilst you shape some eggs with the pastel coloured icing. Leave to dry for a couple of hours.
You can also make the eggs in an egg mould using Candy Melts.
3. In a small bowl mix together the cocoa powder and vanilla extract to make a runny chocolate paint.
4. Holding the paintbrush in one hand, flick the bristles with the index finger of your other hand to splatter the ‘paint’ onto the cake – make sure you cover your work surface before you begin!
Practice flicking the ‘paint’ onto some paper or in the sink until you get the hang of it. When you’re ready to start speckling, make sure to hold the brush quite close to the cake.
5. Use the same technique to speckle the eggs.
6. When the chocolate ‘paint’ has dried arrange the eggs on top of the cake, using a little buttercream to hold them in place.