Sometimes you just have to create something truly over the top and amazing, a feast for the eyes. This Easter Spectacular Layer Cake with Honey Meringue Frosting looks impressive but uses the easiest of techniques and the simplest ingredients! 

Easter is just around the corner, it is a time to celebrate with friends and family. I’ve partnered with Countdown Supermarket to showcase something truly decadent this year. I have hundreds of recipes on my blog you can choose from but how about something so over the top that you will be the talk of the family for years? Then I have you covered.

For all the beauty of this masterpiece of construction it really is just three simple steps, my Grandma’s Vanilla Wonder Cake, a simple white chocolate ganache and an outstanding but oh so easy marshmallowy Honey Meringue. Add some Easter tidbits and you have the Easter Spectacular Cake! If you are not wanting to go to quite this level of commitment, you can use the same techniques for a much smaller cake, use some or all of the frosting ideas and create your own version of a special celebration cake.

I’ve mainly used Countdown own brand products for this one, which are great quality and easy on the wallet! I always use Countdown’s branded flour, sugar, icing sugar, cream, milk etc and I am really happy with the way they hold up in my baking.

Using simple everyday ingredients in this cake is super important to me, basic techniques too!

So a little bit about the layers. The wonder cake is an old classic recipe, using simple techniques this is a lovely light vanilla cake with a subtle but delicious flavour. So easy to make, I have made 3 x 20cm cakes for the layers. You can prepare these ahead and even freeze if you wish to prepare a few days in advance. This recipe also makes lovely cupcakes and I know either of these icing techniques would be lovely on top of some cupcakes.

I have a few tips for getting smooth tops, ones that do not rise into a high dome, one is to create a wrap around the outside of the cake tins, but I have found for this recipe that makes the cakes too dense, the other fun one is to pop an oven tray on the shelf above the cakes, use fan forced or multibake setting and cook for the first 15 minutes with the tray in, then remove and cook for the remainder of the time. It seemed to work well for me, give it a try some time! This meant that I only had to slice off a small curve from the top of each cake which means I get more cake! 

The layers are smooshed together with a white chocolate ganache, this is simply a combination of white chocolate and cream with a 3:1 ratio. The key here is patience as it takes a while for the ganache to cool and set to a consistency that is perfect for adding to the layers. I have tinted them here with just a dash of gel food colouring, but you can leave it plain. Ganache can be used at any stage of its setting, but for this you want it the consistency of thick peanut butter. It will spread over the layers and hold up each of the cakes. Do not be alarmed if your ganache is yellow when you first melt it! It needs to chill and be whipped before it returns to a lovely white colour

The outside is a truly magical frosting. There are literally hundreds of meringue icing recipes around. Swiss, French and Italian Meringue Buttercream, Maple Syrup Meringue Frosting, and this one sits along side them but with no fancy techniques, no gelatin and it is super quick to make and pretty hard to stuff up – my kind of recipe. This is a honey meringue frosting, it makes a lovely flavourful pillowy icing that is such a delight to work with and makes the cake look extra special. 

The decoration is totally up to you! Depending on the occasion you can find all sorts of lovely toppings, baubles and edible treats to top your cakes with at Countdown, especially so at Christmas and Easter. You can make this cake as classy or as over the top as you like. The overall flavour is not too sweet.

The cake is lightly flavoured, the white chocolate ganache is rich and the frosting has the light honey flavour and a marshmallowy texture. 

I cannot wait to hear what you think of this one! 

Onto the recipe, enjoy

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The Easter Spectacular Cake!

Yield: Lots of Slices

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 2 hours 55 minutes

This is truly spectacular in every way, but simple ingredients using easy techniques so it is totally fun and achievable!

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Ingredients

Grandma's Wonder Cake (This is for ONE cake, double or triple if you are making two or three at same time)

• 1 Cup Plain White Flour
• 1 Cup White Sugar
• 28 grams (2 Tablespoons) Butter, Melted
• 2 Medium Eggs
• Milk (see method for amount)
• 2 teaspoons Baking Powder
• 1 teaspoon Vanilla Essence
• ½ teaspoon Salt

White Chocolate Ganache

• 200 ml Cream
• 600 grams White Chocolate

Honey Meringue Frosting

• 3 large egg whites
• 1/4 teaspoon Cream of Tartar
• 3/4 Cup White Sugar
• 1/4 cup Water
• 1/2 Cup White Honey
• 2 teaspoons Vanilla Extract
• Pinch of salt

Instructions

Grandma's Wonder Cake

This recipe is for ONE cake, double or triple if you are baking all of the cakes at once

1. Preheat oven to 175C (350F) Bake
2. Grease sides and line the bottom of a small round cake tin (20cm/8”) with baking paper to avoid this light cake sticking, I then dust the greased sides with flour
3. In a large bowl or food mixer add the flour and sugar and stir to combine
4. Use a One Cup capacity measuring cup or jug add the melted butter and 2 eggs, then fill the rest of the cup up with milk making a total measure of 1 cup of liquids, pour the liquids into the flour base and mix for 5 minutes on medium with electric beaters
5. Add the baking powder and slowly stir, then add the vanilla and salt until just combined
6. Pour into the prepared cake tin and bake for 25-­30 minutes, until it springs back to the touch or a skewer comes out clean
7. Leave to cool in the cake tin for 20 minutes then invert onto a wire rack to cool completely before icing

White Chocolate Ganache

1. Add the chocolate in small pieces to a medium microwave proof bowl
2. Add the cream to the chocolate and heat for 1 minute in the microwave
3. Stir well and continue to heat for 30 seconds at a time until the chocolate has completely melted
4. At this stage the white chocolate ganache is yellow, that is ok
5. Chill the ganache in the fridge for 20-30 minutes and once cool whip with electric beaters until light and fluffy.
6. It needs to be firm to spread on the layers so return to the fridge to thicken if you feel it needs it
7. Halve the mixture and tint if using colouring,
8. Add the first layer of cake to a cake board or stand, spread a generous layer of ganache on the first layer of cake, smoothing with a pallete knife until level
9. Repeat with remaining layers
10. Chill the cake while you prepare the meringue frosting

Honey Meringue Frosting

This step requires a food mixer with a whisk attachment. Also best to make this right before you wish to cover cake

1. With room temperature eggs, separate the egg whites from the yolks, ensuring no yolk is present.
2. Add the three egg whites to the mixer bowl with the cream of tarter, using the whisk attachment
3. Mix on a high speed until soft peaks form when you lift the whisk, turn off the mixer and begin the honey sugar syrup
4. In a small saucepan add the sugar, water and honey and mix gently
5. Bring this mixture to the boil at a high heat. There is no need to stir the mixture
6. Once the mixture is boiling, allow to bubble intensely for 1 minute then remove from the heat
7. Begin your mixer again at a low speed and very VERY slowly drizzle a thin stream of the mixture straight from the saucepan down the side of the bowl. Take your time to slowly add this to ensure you do not cook the egg whites
8. Once all the liquid has been added to the egg whites increase the speed again to high and whip the mixture for approximately 5-7 minutes until the bowl begins to cool and the mixture doubles in size and looks thick and glossy
9. Add the vanilla and salt and beat for a further two minutes
10. This makes a large amount of icing, if you do not require it all at the time you can store it in an airtight container in the refrigerator for another recipe.
11. Use the frosting to cover the cake straight away after preparing to ensure the smoothest application

Assembly

1. Ensure the prepared cakes are completely cooled before preparing
2. Use a large serrated knife to evenly remove the top dome of each cake to ensure a flat cake for each layer
3. Place the bottom layer on a cake stand or plate
4. Halve the white chocolate ganache, place each half in a small bowl and tint with small amounts of food colouring if using and mix well
5. Spread a thick layer of firm ganache over the bottom layer of cake and spread evenly, checking to ensure it is level
6. Add the second layer and colour of white chocolate ganache as above.
7. Place the third layer of cake and ensure the cake is still even and level on the sides and top.
8. Using a large knife or icing pallete knife spread generous amounts of the Meringue Frosting over the top and sides of the cake
9. You can completely smooth the meringue with an icing pallete knife or create lifts or patterns in the meringue
10. Top with decorations of your choice.
11. Set at cool room temperature until you are ready to serve or refrigerate. Best eaten within 3 days
12. Enjoy!

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What do you think of my Easter Spectacular Layer Cake with Honey Meringue Frosting ? Some lovely techniques there for you to try

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Happy Baking!

Anna