While I have been baking less frequently lately, I’m trying to do so with more care, i.e. extra hours of day dreaming. Quality over voracious quantity, I suppose – with respect to reminding myself I don’t have to bring treats in to work everyday despite having set a precedent for such a thing to be expected (an expectation I entirely place on myself – thank you, type A personality). I’m pleased with the result – creating something in person that is just as beautiful as what I’ve pictured in my head is enough to induce genuine squealing (of joy, not like a pig stuck in a fence or something). This cake is no exception.
It is a creme egg in cake form – the bottom and top layers made from chocolate fudge mud cake, the middle vanilla buttermilk (both arising from the same initial batter because I am that lazy or efficient, depending on how you want to look at it). The filling between is a buttercream attempt at the fondant inside the egg, and the Dairy Milk fudge icing completes it, with actual Creme eggs and other Easter treats to complete it. I’m a loyal Whittaker’s girl in most respects, but their lack of Easter goodies and desire to recreate Cadbury’s ubiquitous Easter egg means the Dairy Milk is absolutely non-negotiable.