Easter Cake

Takes 45 mins

Serves 8


For the Cake:
225g soft butter
225g caster sugar
225g self raising flour
4 eggs
1 Lemon zest
1 tsp vanilla essence
3 tbsp milk

Jam for filling (I used raspberry)
225g butter
100g icing sugar

1 bar of chocolate
2 tbsp milk
25g butter

For the nest:
100g corn flakes
1 bar of dark or milk choc
25g butter
2 tbsp milk
2 tbsp golden syrup

Mini eggs
Creme egg
Choc bunnies


1. Pre-Heat the oven to 160c(fan). First cream the sugar and butter, then combine with all the other ingredients and mix well making sure to turn it all softly and not mix hard.

2. Divide the mix in to two deep baking tins and bake in the oven for 25 minutes until golden brown. Take out and cool on a wire rack.

3. While the batter is in the oven, for the nest, melt the chocolate, butter and milk in the microwave for 30 seconds then mix. Combine with the cornflakes and set in a baking tray, lined with baking parchment to stop it sticking. Then cool to harden.

4. Combine the butter and icing to make a butter cream.

5. In another bowl melt all the outer ingredients in the microwave for 30seconds.

6. Take the sponges and cut the peaks of them so they are flat, then spread the jam all over one. Now spread half the butter cream on the other. Place them on top of each other with both fillings coming together in the centre. Using the remaining butter cream spread it on the outside of the cake filling in the cracks in the central groove. Put the cake in the fridge for 15 minutes to cool and set.

7. Once cooled take out the sponge and pour on the outer, letting it run down the side to make large drips. On top of this place the nest and fill with all your toppings.

8. Tuck in and enjoy!!

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