Mini Mirror Glaze Easter Cakes
When it comes to bakes that say ‘Easter’, everyone’s got a special place in their hearts for chocolate eggs sitting in chocolate nests, atop a chocolate cake topped with chocolate icing… everyone who loves chocolate, anyway! We made ours super-shiny using super-easy mirror glaze for a guest-impressing finish.
For the sponge
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 150g caster sugar
- 2 tbsp golden syrup
- 2 eggs, beaten
- 150ml sunflower oil
- 150ml semi-skimmed milk
- 400g Renshaw Chocolate Frosting
- Cake Angels Glossy Mirror Glaze
- 100g chocolate shavings
- Chocolate mini eggs
- Preheat the oven to 180C/Gas 4. Lightly grease our 12 Hole Loose-Based Mini Sandwich Tin and set aside.
- To make the sponge, sieve the flour, cocoa powder and baking powder into a bowl. Add the caster sugar and mix well.
- Make a well in the centre of the dry ingredients and add the syrup, eggs, oil and milk. Beat with an electric mixer until smooth and well combined.
- Divide the mixture between the holes in the tin and level with the back of a teaspoon. Bake on the middle shelf of the oven for about 15 minutes, or until well-risen and firm to the touch. Leave to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and allow to cool completely.
- Once fully cool, cut the tops off the cakes so that they are completely flat. Using a palette knife, cover in chocolate frosting then put in the freezer on a plate for ten minutes to firm up the frosting. Remove, smooth with a warm palette knife and replace on the cooling rack.
- Following the instructions on the pack, warm a pot of Cake Angels Glossy Mirror Glaze and pour over your cakes. Place the cakes in the fridge to set for an hour.
- While the mirror glaze is setting, use a vegetable peeler or large flake grater to create chocolate shavings to make ‘nests’ to top your cakes. Once the mirror glaze has set, top each cake with a sprinkle of shavings and finish off with a few mini chocolate eggs.
You can microwave the chocolate frosting for a few seconds to make the consistency a little smoother and easier to spread.