Start by making cake layers: 1. Preheat the oven to 170°C (fan). Grease and line 2 x 8inch round cake tins with greaseproof paper. 2. Make up the cake mixture as per the instructions on the box using the eggs, oil and water. 3. Divide the mixture equally between the cake tins. 4. Bake for 20 minutes until golden and a toothpick inserted into the middle comes out clean. 5. Leave to cool for 10 minutes in the cake tins, then turn out onto a wire rack to cool completely. Now make the buttercream:
Melt the white chocolate in the microwave until smooth. Set aside and leave to cool.
Beat the butter until really soft and pale in colour.
Add the icing sugar and milk in stages until the buttercream is smooth.
Pour in the melted white chocolate and fold into the buttercream.
1. Place one of the cake layers on a pretty cake stand. 2. Spread a third of buttercream on top, followed by the raspberry jam. 3. Sandwich with the other cake layer and spread the remaining buttercream on the top and sides of the cake, making a hollow “nest” in the middle. 4. Break the Easter egg in half and fill one half with the mini chocolate eggs. Place on top of the cake, letting the mini eggs spill out onto the cake. 5. Roughly break the other half of the Easter egg and place on top of the cake. 6. Finish by decorating the base with Cake Angels Posh Toppers.
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