Lemon & Elderflower Easter Egg Smash Cake

Lemon & Elderflower Easter Egg Smash Cake

Lemon & Elderflower Easter Egg Smash Cake is bursting with both treats and Springtime FUN! Surprisingly easy to make!



Tala Stoneware Mixing Bowl 

Tala Performance Spring Form Cake Tin 

Tala Stainless Steel Measuring Cups 

Tala Silicone Spatula

Tala Non-Stick Cooling Rack

Tala Dual Icing Bag 


For the sponge:

345g caster sugar

345g softened butter

345g self-raising flour

4 large eggs

Zest of 2 lemons

4 tbsp lemon juice

4 tbsp elderflower cordial

1/2 tsp salt

160g natural yoghurt


Lemon Curd Frosting:

375g softened butter

675g icing sugar

6 tbsp lemon curd

2-3 tbsp double cream


Easter Egg:

250g white chocolate

2tsp cocoa powder

2sp vanilla extract

Easter treats for the filling


Pre heat oven to 180 degrees and line 3 x 20cm springform cake tins (or bake in batches) with parchment. Beat your softened butter in your mixing bowl until smooth, then gradually add your caster sugar. Next, beat in your eggs one at a time, followed by the lemon juice, elderflower, and yoghurt. Stir through the lemon zest and then fold in the flour. Evenly distribute between three cake tins and bake for 25-30 minutes. Leave to cool.


In the meantime, roughly chop your white chocolate and melt in a heatproof bowl over a pan of simmering water. Once fully melted, leave to stand for 15 minutes to cool and thicken slightly. Blow up a balloon so it is smaller than your cake sponge and cover with clingfilm. Pour over your cooled chocolate to make a dome and leave to chill in the fridge. To speckle your egg, mix your cocoa and vanilla and using a pastry brush or back of a teaspoon, flick it at the egg dome, creating little speckle splatters. If you have never done this before it's good to practice the technique on a piece of paper first.


For the frosting, beat your butter on a high speed until smooth, add your lemon curd then slow the mixer speed and add your icing sugar gradually,. Lastly pour in your cream until you have the desired consistency. Put two thirds of your frosting in a bowl and layer and crumb coat your cake, ensuring it is level (trim any uneven sponges) and leave to chill for 30 minutes before giving a final coating of frosting. With the final 1/3 of frosting, add some yellow food colouring and spoon into a piping bag with star nozzle. Arrange your treats in the middle of your cake and cover with your dome. Decorate the seal of the dome with icing, and the base of the cake before the moment everyone has been waiting for . . .  smashing!!! ENJOY!


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