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!

Creme Egg Cookies

Easter Week! I love it. I love Easter baking and finding new things to make each year. This year I have used Cadbury's Creme Eggs more than usual and this recipe is one of the best I have ever had. I can't take any credit for this recipe, I got it from the Queen of Creme Egg baking, Kerry at Kerry Cooks. Go and check out her whole site, there's some fabulous bakes on there.

I'm not going to add the recipe here, instead go straight to her page for it - click here.

Preparing to go in the oven.

Mine look a little different and I can only reason it being that my dough was quite wet - not sure why as I followed he recipe precisely, but it did firm up in the fridge. Oh, I did cook mine for an extra 2 mins too,The final cookie is light yet gooey in the middle, and utterly delicious! 

Go out and make these today...or tomorrow! Satisfaction guaranteed!

Kris x

Creme Egg Chocolate Bundt Cake

I really love Cadbury's Creme eggs and with the invention of the mini ones, life is even better. Everyone seems to be making creme egg themed bakes at the moment and so I thought I'd do one too. It's not overly creme-eggy, only on the top, but combined with a really light, but stable chocolate bundt recipe, it was a winner.

I made this for a charity bake sale last week at my school. I'm pleased to say every single slice sold very quickly. Kids love things like this!

Anyway I have used a favourite cake recipe, added a simple icing sugar/water icing and the eggs on top. Very simple!

You're probably tired of me banging on about my Nordic Ware tins over the last few months. I just love them. Such high quality tins (wonder if they want to sponsor me!?) and produce the most beautiful looking cakes.

Chocolate Bundt Cake

Ingredients:

• 1 cup (220g) unsalted butter      
• 2 1/4 cups plain (all purpose) flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon bi-carb soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream    
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Method:                 

1. Make the cake: Preheat oven to 180 degrees C. Butter and flour a 12-cup Bundt pan, or I use a cake release spray - it works perfectly every single time. I usually find this makes a bit too much for the Heritage tin I have, as you should fill no more than 3/4 full, so I put the extra into another smaller tin (mini) as a little extra treat cake!
2. In a large bowl, whisk together flour, cocoa, bi-carb soda, and salt. Mix milk and sour cream in a glass measuring cup.
3. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. If the egg mixture looks like it is having trouble combining properly, you can add a tablespoon of the flour mix to help it come together.
4. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
5. Transfer batter to prepared pan; smooth top with an offset spatula.
6. Bake until a cake tester comes out clean, about 55 minutes. (40 mins is using the smaller 6 cup tin).
7. Transfer pan to a wire rack to cool completely. 
8. Make the icing: Mix together 1 1/2 cups of icing sugar with a tablespoon or two of water - add the water slowly to gauge how much you need. You want it runny enough to drip down the sides, but not so thin that it all runs off. Add yellow food colouring, again a tiny bit at a time.
9. Add cut up mini creme eggs on the top.
10. Cake can be stored at room temperature, in an airtight container for 2-3 days - if it lasts that long!