- 1 recipe of my 7? basic yellow cake, dyed pink with a few drops of red food coloring in the batter
- Raspberry jam
- The chocolate icing from My Most Reliable Chocolate Cake recipe
- 100g sliced almonds, toasted
- 1 recipe of my fluffy cooked buttercream icing, using half butter, half shortening, and using icing sugar in place of caster for piping consistency. Dye most of it pink, reserving about a cup in white
- Waffle ice cream cones
- Pink candy-coated chocolate eggs
- Rainbow sprinkles
- Split each layer of yellow cake in half so you get a total of four layers. Spread raspberry jam on the split layers and put the cakes back together again.
- Put one cake layer on your serving board and spread a third of the chocolate buttercream icing over it. Crush about three-quarters of the toasted almonds between your palms and sprinkle over the chocolate icing. Press the almonds into the icing.
- Place the second cake over top. You should now have 3 layers of filling: 1 raspberry jam layer, 1 chocolate-almond layer, and another raspberry jam layer.
- With the remaining chocolate icing, ice over the whole cake. (Need help getting your icing smooth? Check out this Basics post.) Carefully slice the waffle ice cream cones right down the middle. Gently push the halved cones, cut side facing in, into the iced cake.
- With a 1M piping tip, pipe the pink fluffy icing in large swirls over the cones and partly onto the cake to give the illusion of a whole cone. Top each swirl with a cherry and sprinkle some rainbow sprinkles. With an 18 tip, pipe white stars around the edges. Finally, drop the remaining toasted almond slivers in the middle of the cake and arrange some pink chocolate eggs on top. (You can use some of the pink icing to glue the eggs down.)
The yellow cake portion can be found here.
The chocolate icing can be found here.
The buttercream icing can be found here.
Recipe and Photo: Basic Bakes / CC BY-ND