Speckled Egg Cake

Ingredients

Cake

• 330 g butter
• 330 g caster sugar
• 5 eggs (room temp)
• 330 g plain flour
• 4 tsp baking powder + pinch of salt
• Zest of 1 lemon
• 4 tbsp milk

Blue Buttercream

• 200 g unsalted butter (room temp)
• 400 g icing sugar
• Blue gel food coloring (to get a duck‑egg hue)

Speckle Mix

• 1 tsp cocoa powder
• 2 tsp vanilla extract (or water)

Decoration

• 90 g mini speckled chocolate eggs (or candy eggs)

Instructions

1. Prepare sponge: Preheat oven to 160°C fan (180°C static). Cream butter and sugar until pale, beat in eggs one at a time. Fold in flour, baking powder, salt, lemon zest, and milk .
2. Bake: Divide between two tins, bake 35–40 minutes. Cool thoroughly.
3. Make frosting: Beat butter, gradually add icing sugar, then tint with blue gel until just pastel.
4. Assemble: Level cakes, fill with buttercream, crumb‑coat, chill, then apply final coat; smooth with a spatula dipped in warm water .
5. Speckle effect: Mix cocoa with vanilla (or water), dip a stiff paintbrush or spoon, then flick over the cooled cake for speckles.
6. Top: Press mini eggs on top in a cluster or nest; chill briefly to set.