Creme Egg Bundt Cake

I baked up a storm in the kitchen today, making goodies to sell at the Year 6 Bake Sale tomorrow. We do one annually to raise money for charity and as I organise it, it's only fair that I contribute. This year I was tossing up what to make, but in the end I went for an Easter theme. You can see the other Easter bakes here.

Last year I made this same cake, it's my 'go to' chocolate bundt cake; my absolute favourite! This year I made the icing white (yellow last year and I just couldn't get past the brown/yellow combo which I have always disliked!) and it is soooo much nicer. A simple icing sugar/water glaze, a few chopped Cadbury's Creme Eggs on top and away we go!

I won't write out the whole recipe again, but if you want it, you can find the cake recipe here.

I let it cool in the tin for about 20 mins before inverting onto a rack and allowing to cool. Once cool, I sliced the uneven top off to give a flat bottom.

I didn't measure the icing, I simple sifted an amount of icing sugar, added some water, slowly so it doesn't get too runny and then poured it over the top. I used 3 large creme eggs, cut in half, and dotted a few of the smaller ones in between. It was really so simple.

I love the filling oozing out......

This cake keeps fresh in an airtight container for at least a week (if it lasts that long!)

Notes:

• I always use a cake release spray when using bundt tins, and the cakes come out perfectly, ever single time.
• When cutting the creme eggs, don't worry if they are uneven, broken and oozing filling, it all adds to the charm.

Happy Easter!