Frosted white chocolate Easter cake

BUBBLY MIXTURE?

- The surface of the cake will get a volcanic-looking ring of bubbly mixture in the middle during cooking. This is because the batter is much thinner than a normal cake mixture. By the end of the cooking time, this will have evened out and the surface should be uniform.

USE FULL-FAT CREAM CHEESE

- Don’t use low-fat cream cheese, as this has a much higher water content than full fat and will be more prone to going runny.

THE SKEWER TEST

- To test that it’s ready, insert a clean skewer into the cake. It should come out clean without any hint of stickyness.

ICING KNOW-HOW

- For the icing, don’t over-soften or melt the butter, or your icing will be too soft. It should be at room temperature but not looking greasy. The more you beat, the more you’ll warm the ingredients, and the softer it will become.

WATCH THE HEAT

- Don’t let the chocolate, milk, butter mixture get too hot. Melt over a very gentle heat, stirring regularly so the chocolate doesn’t catch on the bottom. This should take a good 5 mins.

BAKE FOR AN HOUR

- Because this cake has a high sugar content, it will develop a very dark crust as it bakes. Don’t remove the cake from the oven until an hour is up - even if it looks ready.

TIPS FOR SUCCESS

This cake has been made 10 times by 5 different people for various photo shoots and testing, so we can assure you it does work.

However, white chocolate can sometimes be temperamental, so before you start cooking, take a look over our tips for success:

EGG SIZE

- Make sure your eggs are the right size.

CHOOSING CHOCOLATE

- We’ve used various qualities of white chocolate and have had a good result with all of them, but found that flavour-wise the standard 200g own-brand bars that each supermarket sells tasted great, plus the chocolate was easy to work with.