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For Mascarpone Whipped Cream & Cadbury Mini Eggs Frosting:
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Pour 1½ bags Cadbury Mini Eggs in a food processor fitted with a metal blade. Process until eggs become fine crumbs. (Separate out ½ cup for topping)
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In a mixing bowl, pour heavy cream (whipping cream). With an electric mixer fitted with the metal whisk, beat the cream on HIGH for 1 minute.
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Turn mixer to LOW, add powdered sugar and vanilla then turn mixer to HIGH.
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Whisk cream 1 more minute or until thicker and add Mascarpone.
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Whisk until smooth and creamy.
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Divide whipped frosting in half and place in two separate bowls.
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Into half the frosting, fold crushed Cadbury Mini Eggs (except ½ cup) until well combined.
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Set the frosting aside until cake is ready to frost.
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For Classic White Cake:
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(6x2 inch) cake pans or 2 (8x2) pans
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Spray cake pans with cooking spray the cover bottoms only with parchment paper.
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Spray parchment paper then lightly dust pans with flour then turn upside down to tap out excess flour.
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Preheat oven to 350F.
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Combine milk, egg whites and almond & vanilla extracts into a medium-sized bowl and whisk together until blended.
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In the bowl of electric mixer, mix cake flour, sugar, baking powder and salt on low speed just until combined.
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Add butter and continue beating on low speed until mixture resemble moist crumbs. No streaks of flour should remain.
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Separate out ½ cup milk mixture then add remaining milk mixture to flour mixture.
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Beat at medium speed (higher speed if using hand-held mixer) for 1½ minutes.
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Add the remaining ½ cup of milk mixture and beat on medium 30 seconds more.
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Scrape down sides of bowl and beat on medium speed 20 seconds more.
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Pour batter equally into prepared cake pans. Use a rubber spatula to spread batter evenly.
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Place pans in oven with 3 inches space between pans and oven walls to allow for air circulation.
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Bake 20-30 minutes (depending on pan size) or until a toothpick inserted in the center comes out clean.
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Remove cakes from oven and place on cooling rack for 3 minutes.
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Loosen cakes from sides of pans with a sharp knife then invert cakes onto cooling racks. Allow cakes to cool completely before decorating.
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To Assemble Cake:
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Once cakes have cooled, use a sharp knife to cut off any “bubble” tops and to level the cakes. A flat cake surface is best.
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Using a pastry brush, dust off tops, sides and bottoms of cake to remove loose crumbs.
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Layer the cakes with Mascarpone Whipped Cream & Cadbury Mini Eggs Frosting mixture.
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Using an offset spatula, cover the cake with a thin crumb coating of the reserved, plain Mascarpone Frosting (refer to photo collage) and refrigerate the crumb-coated cake for 30 minutes.
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Remove cake from fridge and frost with the remaining plain, Mascarpone Whipped Cream Frosting.
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Spread reserved ½ cup crushed Cadbury Mini Eggs on the top and place the reserved whole Cadbury Mini Eggs on top of the crushed eggs.
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Enjoy!