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Ombre Easter cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Easter jelly crystal cake with chocolate bunnies, rainbow pearls, and polka dots.
Ingredients:
  • 375g butter, softened
  • 495g caster sugar
  • 85g pkt blueberry jelly crystals
  • 6 free range eggs
  • 675g plain flour
  • 15.00 gm baking powder
  • 375ml buttermilk
  • 85g pkt lime jelly crystals
  • 85g pkt raspberry jelly crystals
  • Coles Brand Rainbow Pearls, to decorate
  • Dr Oetker Polka Dots, to decorate
  • Dr Oetker Sugar Stars, to decorate
  • Lindt Mini Gold Bunny chocolates, to decorate
  • 375g unsalted butter, softened
  • 500g icing sugar
  • 60ml milk
  • Blue, green and red food colouring, to tint
Instructions:
  • Preheat your oven to 160C. Prepare three 20cm pans by greasing and lining them with baking paper on the base and sides.
  • Beat 125g butter, 3/4 cup (165g) sugar, and 1/4 cup blueberry jelly crystals with an electric mixer until pale and creamy. Add eggs one at a time, beating well. Alternately add 1 1/2 cups (225g) flour, 2 teaspoons baking powder, and 1/2 cup (125ml) buttermilk, stirring well after each addition. Spoon into a prepared pan and smooth the surface.
  • Repeat the process, incorporating the remaining butter, sugar, eggs, flour, baking powder, and buttermilk. For the second batch, add lime jelly crystals, and for the third batch, add raspberry jelly crystals.
  • Bake for 1 hour or until a skewer inserted in centers comes out clean. Allow to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  • For the icing, use an electric mixer to whip the butter in a bowl until very pale. Add the icing sugar gradually while beating until creamy. Split the mixture into 3 equal portions. Combine the remaining blueberry jelly crystals and 1 tablespoon of milk in a bowl until dissolved. Add a small amount of the jelly mixture and blue food coloring to one of the icing portions to create a light blue color. Repeat this process with the remaining icing portions using the lime, raspberry jelly crystals, milk, and green and red food coloring.
  • Trim the top of the blue cake using a large serrated knife. Frost the top with blue icing, then stack the remaining cakes on top. Spread pink, green, and blue icing around the sides using a flat, wide knife. Finish by decorating the cake with rainbow pearls, polka dots, sugar stars, and bunny chocolates.

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