Crème Egg Traybake

Name: Crème Egg Traybake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 serving(s)
Ingredients: 250 g unsalted butter, softened, plus extra to grease; 250 g caster sugar; 175 g self-raising flour; 75 g cocoa powder; 4 large eggs, beaten; 2 tsp. vanilla extract; 3 tbsp. milk; 250 g unsalted butter; 350 g icing sugar, sifted; Yellow and orange food colouring gels or pastes; 50 g icing sugar, sifted; Orange food colouring gel or paste; 12 Mini Cadbury Crème Eggs, halved

Celebrate Easter in all its glory with this colourful traybake. If you’re not a fan of Crème Eggs then top with your favourite chocolate instead.

By The Good Housekeeping Cookery TeamPublished: 23 March 2021

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A gooey chocolate cake is topped with buttercream, Crème Eggs and colourful icing drizzle. The perfect way to celebrate Easter this year!

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Yields:

24 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

345

Ingredients

For the cake

250 g
unsalted butter, softened, plus extra to grease
250 g
caster sugar
175 g
self-raising flour
75 g
cocoa powder
4
large eggs, beaten
2 tsp.
vanilla extract
3 Tbsp.
milk

For the buttercream icing

250 g
unsalted butter
350 g
icing sugar, sifted
Yellow and orange food colouring gels or pastes

For the drizzle

50 g
icing sugar, sifted
Orange food colouring gel or paste

To decorate

12
Mini Cadbury Crème Eggs, halved

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm roasting tin with baking parchment. Put all the cake ingredients in a large bowl with 6tbsp water from a freshly boiled kettle and beat with a handheld electric whisk until smooth and combined.
2. Step 2Scrape into prepared tin, smoothing to level. Bake for 25min or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then turn out on to a cooling rack and leave to cool completely.
3. Step 3Make the buttercream icing. In a large bowl, beat the butter and icing sugar with a handheld electric whisk until pale and fluffy. Divide icing evenly between 3 bowls. Dye 1 bowl of icing yellow and another orange, adding colouring to the desired shade and mixing well. Fit a large piping bag with a 1.5cm fluted nozzle and stand it upright in a tall jug. Spoon the yellow, orange and undyed icings into the bag, in vertical stripes, trying to keep the colours separate. Set aside at room temperature.
4. Step 4To make the drizzle, mix icing sugar with 1tbsp water until smooth. Spoon half the drizzle into a second bowl and mix in orange food colouring to the desired shade, mixing well. Set aside.
5. Step 5Once the cake is completely cool, cut into 24 squares and pipe a rosette of buttercream on each square. Top each rosette with 1/2 a crème egg and spoon over the 2 drizzles. Serve.