EASTER SURPRISE CAKE

Method

1. Preheat the oven to 180℃.
2. Grease and line 4 x 20cm cake tins with baking paper.
3. Using a handheld or table top mixer, cream the butter and Caramel and Castor Sugar until light and fluffy.
4. With the mixer on, add the eggs in one by one, and then add the vanilla essence.
5. Switch the mixer to the slowest setting and gradually add the flour, this step can also be done by hand.
6. Evenly distribute the cake batter into each baking tin and bake for 25 to 30 minutes or until a skewer comes out clean.
7. Remove the cakes from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack.
8. While the cakes bake and cool start with the icing – with a handheld or table top mixer, beat the butter until pale and fluffy, and begin adding the Icing Sugar until completely combined. Colour the icing to your liking.
9. Once thoroughly cooled, sandwich the cakes together with buttercream. *Secure with wooden skewers if needed.
10. Carefully cut a hole in the centre of the layers of cakes using a glass and fill with speckled eggs, colourful sprinkles, edible flowers (or Easter treats of your choice- just nothing too big) cover with the top layer of plain cake to close the hole and use the buttercream to ice the cake. Set aside.
11. Top the cake with Easter treats. And Enjoy! A beautiful Easter table centrepiece and of course delicious dessert!
12. **Tip: Tap the cake pans of batter on the counter 3 times before placing in the oven to bring any air bubbles to the surface and give a nice even crumb.