Easter egg cake

EasterEgg4~SCL

EasterEgg3~SCL

My grandmother was famous for her peanut butter eggs. Seriously famous! Every Easter the people in her town would order thousands of her candy eggs for their holiday baskets. Her eggs had a peanut butter filing, were dipped in chocolate, and then decorated with flowers and ribbons and bows. I usually make her eggs every year but I wanted to go bigger and better. That means cake! This cake was my homage to her. It was a chocolate cake with her peanut butter icing, (Icing recipe here) covered with a poured chocolate ganache, and decorated with buttercream.

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I started with a half sheet cake, the 12 x 18 inch pan. After the cake was baked and cooled completely, I cut it in thirds. The first piece was 12 x 7, the second piece was 12 x 6, and the third piece was 12 x 5. Each piece was torted, iced, and stacked from the biggest on the bottom to the smallest on top. And then came the scariest moment…Carving an egg shape out of the mass of cake. I kept cutting away little bits at a time until I had the shape I wanted. I did two thinner layers of icing to contain all the crumbs then added a regular layer of icing. Even though this cake isn’t covered in fondant, I followed the same process of smoothing the icing by rubbing it smooth with a piece of parchment. It was even more important to have a smooth base for the poured ganache since it’s not a thick covering that would hide any bumps or lumps.

EasterEgg~SCL

I can’t share the ganache recipe with you because I haven’t found one I love yet. And I certainly didn’t love this one. It was too thin and refused to thicken so the cake required many coats to cover it well. I put the cake on a drying rack over a sheet pan to catch the drips and then poured a coat of ganache over the cake. I set the cake aside to dry and harden and then poured another coat. I repeated this process until I had a solid covering of chocolate; maybe 4 or 5 coats. The finished egg sat for a day to harden.

The next day, I trimmed the cardboard cake board to the same size as the covered egg and attached it to the silver cake board with double-sided tape. Lots and lots of tape since that was the only thing holding this together. I piped a shell border but did it very thickly so it would cover the edge of the cardboard and where it met the silver board. Then it was time to decorate it with flowers and such to make it look like my grandmother’s eggs. You can’t really cut this like a normal cake. The dotted lines will give you a rough idea of how I did it.

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