Make this difficult time very special with your family.
You will need:
2 cups self-raising flour
2 teaspoons baking powder
1 cup margarine
1 cup castor sugar
Green food colouring
Pink food colouring
12 white, hollow Easter eggs
Filling: White chocolate ganache
80 ml fresh cream
80 g chopped white chocolate
Frosting: Butter icing
1½ cups white sugar
Pinch of salt
500g soft butter (at room temperature)
2 teaspoons vanilla essence
1 cup speckled eggs
Preheat the oven to 180ºC. Line two medium size cake pans with baking paper. Grease or spray the bottom and sides well, so that the cake will come out of the pan easily.
Sift the self-raising flour and baking powder in a mixing bowl. Add the margarine, sugar and eggs. Beat the batter thoroughly for two to three minutes.
Divide the batter between two mixing bowls and add a few drops of green food colouring to the one bowl and pink food colouring to the other.
Stir through thoroughly and pour into the cake pans Bake for approximately 30 minutes or until a test skewer comes out clean. Set aside to cool.
White chocolate ganache:
Heat the fresh cream in a small saucepan on low heat until it starts to boil. Remove from the heat and add the chopped pieces of white chocolate. Wait one minute and then stir well until all the chocolate has melted.
Place one of the cakes on a cake plate. Decorate with the white chocolate ganache. If the cake is a bit askew, cut it straight before starting to decorate. Place the second cake on top of the first one and put in the fridge for the ganache to set.
Add the egg-whites, sugar and salt to a mixing bowl. Place the mixing bowl over a saucepan with boiling water. Beat the egg mixture over the heat with a hand-beater until the sugar has melted completely. The frosting must still be warm.
Place the mixing bowl back in the electric mixer and beat at a slow speed until well blended, cooled down and stiff. Approximately ten minutes.
Add tablespoons of butter one at a time to the frosting while the electric mixer beats at a medium speed. Make sure each tablespoon has been worked through thoroughly before added the next. After all the butter has been worked through well, beat for another two minutes until the frosting has a smooth appearance.
Cut the white hollow Easter eggs in two length-wise. Arrange around the cake.
Decorate the top and sides of the cake with the speckled eggs.