What you'll need
Dried fruits, zest and candied peel
Mini chocolate Easter eggs
To begin, mix around theDawn® Scoop & Bake batter with a spatula or spoon.
If required, add dried fruits, zest and candied peel (50g) to the batter and stir in.
Divide the batter into 4 square or circular cake tins, depending on the size of your cake you wish to make. We recommend around 1kg per cake = 500g per tin.
Bake at 160°C for 25-30 minutes.
Allow the cakes to cool before decorating.
Roll out the marzipan into two square or circular sheets; these should be the same diameter as the surface of the cakes.
Then place one sheet of marzipan on top of one layer of cake, place the next cake layer on top and finish with the second layer of marzipan on top.
Once the layers are in place, finish with a layer of Dawn® White Fudge Icing, smoothing it out with a palette knife.
Finish the cake by sprinkling cocoa powder over the top and adding mini chocolate Easter eggs around the top, 12 is the tradition.