GBBO star Martha Collison’s Creme Egg piñata cake is everything we’ve ever dreamed of

Get your whisks and pinnies at the ready, as Great British Bake Off quarter finalist Martha Collison has joined forces with Cadbury Creme Egg to create a set of irresistible recipes in time for Easter.

And this mouthwatering Creme Egg pinata cake will really make your taste buds tingle.

The GBBO contestant has taken her favourite chocolate and created a whole bunch of different ways that you can up ante this Easter.

Martha impressed BBC Two viewers when she took part in the Bake Off in 2014, juggling the competition alongside her AS Level exams.

Now she runs a baking blog and is currently writing her first book, Twist, which will be released in July this year.

Martha said: “I had so much fun making these recipes with my favourite Easter treat, the Cadbury Creme Egg.

Creme Egg pinata

“They’re so easy to make so you’ll be able to recreate them at home – whether you’re an expert, amateur or novice baker – or anywhere in-between.

“I hope that lots of you will be inspired to crack open your Creme Eggs and get baking!”

How to make your own Creme Egg piñata cake

Ingredients

  • Cadbury Creme Eggs
  • 200g butter
  • 275g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 275g self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 6 tbsp milk
Martha and her creme egg Pinata
  • 275g dark chocolate
  • 175g butter
  • 1 tbsp golden syrup
  • 250ml double cream

Method

  1. Cream the butter and eggs until light and fluffy
  2. Add the eggs one at a time, whisking between each one
  3. Stir in vanilla extract
  4. Add the flour, baking powder and salt, then add the milk, stirring until you have a thick batter
  5. Spread the mixture between three lines tins and bake in a pre-heated oven for 20-25 minutes
  6. While this is cooking, you can concentrate on making the ganache.
  7. Mix the chocolate, butter and golden syrup over a pan of simmering water. Stir until melted
  8. The add the cream and chill in the fridge for 30 minutes
  9. Whip the cooled ganache until it turns from dark brown to light brown
  10. Stack two sponges on top of each other, then use a cutter to remove the centre.
  11. Fill the hole with creme eggs and add the last layer of sponge.
  12. Cover the whole cake in ganache and drizzle with icing. Add a cracked cream egg on top to finish

Sourav

Leave a Reply

Your email address will not be published. Required fields are marked *