Hi everyone! Happy long weekend!

Today on the blog, I thought I’d share a quick and easy way to turn a classic vanilla cake recipe into an Easter-inspired dessert for family dinner! When the holiday is literally right on your doorstep (how is it the middle of April already?!) sometimes a no-fail recipe is the way to go. Especially if you’re as unskilled in the kitchen as I am!

My good friend D’Arcy (of Kingston’s D’Appetit Baking and Catering Services) graciously offered up this go-to recipe that she’s adapted over the years with her business! A few weeks ago I got to hang out in her kitchen and watch, step-by-step, as she transformed this staple into a Mini Egg lover’s dream!

Vanilla Cadbury Mini Egg Cake

BUTTERCREAM ICING:

Ingredients

454 g unsalted butter
1,100 g confectioners sugar
15 ml flavour (we used vanilla bean paste!)
7.5 g salt
2-3 tbsp milk

Steps

Combine room temp butter and sugar, slowly adding the milk and flavour • Once incorporated, whip on high speed for 5-8 minutes »» Your icing will be nice and fluffy, but stiff enough to hold peaks!

*If you find yourself without a piping bag or tip, simply cut a bottom corner off a sandwich bag and use the opening to pipe your icing.

VANILLA CAKE:

Ingredients

220 g all purpose flour OR cake flour
5 g baking powder
3 g baking soda
3 g salt
100-110 g whole eggs
205 g sugar
9 ml flavour
115 g canola oil
125 ml buttermilk

Steps

Preheat oven to 350º F • Combine eggs, sugar, flavour and oil with a whisk • Slowly alternate between adding the sifted dry goods and milk and mix until a smooth, glossy consistency has been achieved • Pour into greased/lined cake pans and bake until complete (cupcakes = ~ 15 minutes, 6″ cakes = ~ 22-25 minutes)

Happy baking everyone!

K