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Ingredients
- Madeira mixture for 20cm round cake
- 750g chocolate buttercream
- 12 large chocolate eggs
Equipment
- 3.5 litre heatproof bowl
- 22cm round cake board
- number 2 piping tube
- narrow yellow, green and burgundy ribbon
Method
1. Preheat the oven to 160°C. Grease and line the base of the bowl with a circle of non-stick baking paper. Spoon the cake mix into the bowl and level the surface. Bake for 1½-1¾ hours, or until a skewer inserted into the centre comes out clean. Leave to cool in the bowl.
2. Remove the cake from the bowl, remove the paper from the base and trim the domed top level. Transfer to the cake board, securing with a little buttercream. Using a palette knife, spread about half the buttercream over the top and side of the cake, smoothing down lightly.
3. Place some of the remaining buttercream in a piping bag fitted with a number 2 tube. Starting around the top edge of the cake, pipe short diagonal lengths of icing to create a rope pattern. Pipe more bands of rope under the first, working down to the base of the cake. Finish by piping a further rope band inside the top rim.
4. Cut lengths of ribbon to decorate the eggs, either tying them in bows or securing the ends with melted chocolate. Arrange the eggs in the basket.
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