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A Perfect Bake For The Easter Weekend

Calling all star bakers: this is the recipe for you and any hosting you’ll be doing over the long weekend. Dee – a cake decorator and confectionary artist that makes ”sweet, good-looking things” 💕 – is here to help with the perfect chocolate Bundt cake and edible flower wreath. Yes, you read that right. Get that over pre-heated and prepare to wow!

CHOCOLATE BUNDT CAKE WITH AN EDIBLE FLOWER WREATH

INGREDIENTS

5 eggs

250g caster sugar

250g unsalted butter/baking spread

230g self raising flour

40g cocoa powder

Pinch of salt

FOR THE GLAZE

150g icing sugar

20g cocoa powder

2-3 tbsp milk

Edible Flowers to decorate

METHOD

1. Preheat the oven to 170C. Brush the Bundt tin with melted butter and dust the inside of the tin with cocoa powder.

2. Using a stand mixer or hand mixer, beat together caster sugar and butter until light in colour.

3. Mix in the eggs, and once incorporated add the self raising flour, cocoa powder and salt.

4. Spoon into your prepared Bundt tin and bake for approximately 1 hour.

To check it is cooked all the way through, use a skewer and insert it into the cake. If it comes out clean your cake is done.

5. Allow the cake to rest for around 10-15 minutes then turn out of its tin and allow to cool.

6. Whilst the cake is cooling, you can make your glaze. In a bowl mix together the icing sugar, cocoa powder and milk. Mix together until completely smooth. Then transfer the glaze to a piping bag or use a spoon to drip the glaze around the cake.

7. Whilst the glaze is still wet decorate with edible flowers. If you don’t have edible flowers, no worries at all. You can decorate the cake with any Easter themed chocolates and decorations or just enjoy with the chocolate glaze.