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For the cake layers:
  • Cake Angels Raspberry & White Choc Cake Mix
  • 3 large eggs, at room temperature
  • 130ml oil
  • 80ml water
For the buttercream:
  • 250g salted butter, at room temperature
  • 450g icing sugar
  • 3 tbsp milk
  • 100g white chocolate, chopped

For the decoration:
  • 2 tsp raspberry jam
  • White chocolate Easter egg
  • Selection of mini chocolate eggs
  • Cake Angels Posh Toppers 

Prep time:
30 minutes
 
Bake time:
20 minutes
Serving: 8 people​

Raspberry & White Choc Cake Mix 380g

£2.99 - £14.99
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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:


  1. Melt the white chocolate in the microwave until smooth. Set aside and leave to cool.
  2. Beat the butter until really soft and pale in colour.
  3. Add the icing sugar and milk in stages until the buttercream is smooth.
  4. Pour in the melted white chocolate and fold into the buttercream.
To decorate:


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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We'd love to see your divine creations!
​Share them with us using #naturalrebellion on social media.

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  • Home
  • Shop
    • All products
    • Biscuit Kits
    • Cake Mixes
    • Gloriously British
    • Kids Baking Kits
    • Marshmallows
    • Posh Toppers
    • Royal Icing Decorations
    • Sprinkles
  • Our story
  • Recipe Inspiration
    • Gloriously British >
      • Elderflower and Lemon Shortbread
      • Strawberry and Cream Sponge
      • Sticky Toffee Apple Scones
      • Crown-shaped Shortbread
      • Strawberry Trifle Muffins
      • Elderflower and Lemon Biscuit Sandwiches
      • Strawberry and Cream White Chocolate Cupcakes
      • Giant Toffee and Apple Scone
      • Strawberry Sherry Trifle Pudding Jars
      • Union Jack Shortbread
    • Jessie Bakes Cakes Recipes
  • Say hello
    • FAQ's
    • Follow us
    • Work with us
    • Contact us
    • Wren Kitchens & Cake Angels Bake-Along
    • Competition T&C's
  • Blog