As Easter is fast approaching and families are planing their big get togethers I thought about what I would make for a big family weekend. I thought an elaborate celebration cake full of flavours and textures would be apt.
I am a lover of malteasers and wanted to incorporate these in to my Easter celebration cake. I also knew I wanted to make it tall with 4 layers of sponge, with smooth buttercream and drip ganache (super popular these days). In my head I could visualise it straight away. With malteasers being a feature I decided that my 4 layers of sponge would be chocolate and malt flavoured, each layer alternating flavour.
After deciding on what I was baking I found this recipe online which I took some of the recipe from for the malt sponge and the chocolate drizzle. I made a cake with the same building method before which you can visit by clicking here.
So first off, you need to bake the sponges. There are considerably less people at home with me now so a big cake just wouldn’t get eaten, so I used a smaller tin and made smaller sponges. This is also a good idea when making a 4 layer sponge cake because the cake is so tall I don’t think you need the diameter of a usual sponge cake.
First was the malt sponge and I used the recipe in the linked website I mentioned previously. I used Horlicks sachets to bring the malt flavour and I used 1 sachet for the sponge. There’s also natural yogurt in this sponge which I’ve never used in a cake before!
For the chocolate sponge I used this recipe and it’s just a super straight forward chocolate cake. I did add natural yogurt to this recipe too so the consistency would be the same as the malt sponge.
Once the cakes had cooled I cut each one in to 2 equal size layers using a cake leveller to make a level cut. Once all layers were cut to the correct widths it was time to build and decorate! I used a basic buttercream recipe to sandwich the layers and coat the cake. This consists of butter, icing sugar, malt powder, vanilla extract and a little bit of milk. I don’t have exact measurements.
Sandwich the cakes together with the buttercream, making sure the cake is level and in line with the layer underneath for every level. Then you need to create a crumb coat, which is a thing layer of buttercream surrounding the cake which locks in all of the crumbs ready for the final layer of icing.
Once crumb coated the cake needs to sit in the fridge for an hour to harden up ready for the next layer of buttercream. For this round of buttercream be more generous with the thickness and ensure no part of the cake is not covered. Then, using a cake scraper and using the turn stand to move the cake around, smooth all the edges down, wiping off all excess icing as you go. I keep the scraper steady with my right hand and turn the stand with my left. Again this needs to go in the fridge to harden up for the next stage.
To make the dark chocolate ganache drips all you need is double cream and dark chocolate in equal moments. Heat the double cream until it starts to steam and mix in to the chocolate, continuously mixing to achieve a shiny thick ganache which could still drip down the side of a cake.
The ganache will thicken as time passes so you must be quick to get this used at the right consistency. I used a spoon to set bits of ganache on the edge to drip down the sides of the cake, and then I filled the top of the cake in with the rest. This was by far not the best icing or drip job I’ve ever done, but I think it looks good and the effect is still great!
For the last decorations I used the remaining buttercream to pipe small rosettes around the top of the cake and a put a malteaser in to the centre of each one. I then crushed up a load of malteasers to make a crumble and made a small pile of malteaser in the middle of the cake. I think it looked great! The contrast of the dark and light icing is really striking and the decorations on the top just bring another dimension and a little bit of detail to the cake.
As this is a celebration cake I decided that I wanted to take inspiration from the lovely bakery books such as Primrose Bakery and Lola’s Cupcakes. They often set up the photos with nice pops of colour and clean, simple styling. I tried some on my plain window sill and some with some nice coloured card and a gold banner. I adore these photos and they will make great additions to my portfolio!
I hope you enjoyed this post! Will you be having a big family gathering over Easter? Will you bake anything special?