Easter Cake

500 g white margarine
1 000ml (4 cups) Huletts Icing Sugar
1 ml (¼ t) teal coloured gel food colouring
1 ml (¼ t) turquoise colour gel food colouring (to make a duck egg colour, combine both colours)
60 ml (¼ cup) dark chocolate, grated
Decoration: A mixture of medium and small Easter eggs.

Preheat the oven to 180°C. Grease and line 4 x 20cm round baking tins.
Sift the flour and baking powder together and set aside.
Beat the eggs and castor sugar with a hand mixer until light and creamy.
Fold in the flour. Add the water, oil and vanilla essence and beat for 30 seconds or until just mixed.
Divide the mixture equally between the 4 baking tins and bake for 23 minutes or until a skewer inserted comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool completely.

Beat the margarine with a hand mixer until it is light and creamy.
Add the icing sugar a cup at a time and beat until well mixed.
Add both gel food colourings and beat until mixed. If you would like a darker colour, add more colouring.
Fold in the grated chocolate – to give a speckled effect.

Carefully trim the tops off the cakes making even rounds.
Place the first round, cut side down on your cake plate and spread buttercream over the cake.
Place the next cake, cut side down on top of the iced cake and repeat with the next 2 rounds.
Using a long palette knife, smoothly ice the top and sides of the cake, to give a smooth even finish.
Top the centre of the cake with various size Easter eggs.

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