Robin’s Egg Cake
You don’t need to spend a lot of money at a bakery to get a beautiful specialty cake like this one. This cake is perfect as an Easter dessert – you could even have the kids ‘paint’ it up like an Easter egg. The green grass is edible Easter basket filling I found (gluten free!).
This is a baking dish specially for making dome filled cakes (I found it at a thrift store for $5!). If you don’t have one, use a small stainless steel bowl. Be sure to grease them well so the cake is easily removed – since with this type of poured icing, every flaw on the cakes surface will be seen!
Spread the icing evenly around the inner cake then place the center piece back in, using a knife to level the base. If using a regular bowl, slice the cake in half if desired to spread in a layer of buttercream.
Mix the fondant ingredients together in a pot over low heat. Stirring until warm to the touch (but not hot), add coloring then quickly pour over cooled cake. Use an offset spatula if needed to spread fondant around to fill in gaps, but do it quickly as you still want the fondant warm enough to self-level on its own, otherwise you’ll see the spatula marks.
For the egg’s speckled design, mix up the vanilla and cocoa and dip a paint brush in the mixture. Gently tap the paint brush against a wood spoon so it will splatter – do a test splatter first on the counter so you know how close to be to the cake, as you don’t want any drips.
Robin’s Egg Cake
- 2 Tbsp vanilla
- 2 tsp cocoa
- Bake cake in a round ball-style cake pan (or a stainless steel bowl), allow to cool completely. Frost inside layers with regular icing if desired.
- Mix the fondant ingredients together in a pot over low heat. Stirring until warm to the touch (but not hot), add coloring then quickly pour over cooled cake. Use an offset spatula if needed to spread fondant around to fill in gaps, but do it quickly as you still want the fondant warm enough to self-level on its own, otherwise you'll see the spatula marks. Allow to sit at room temperature until fondant is completely dry.
- To create speckled design, mix together the vanilla and cocoa. Dip a clean small paintbrush in the mixture and tap its handle again the handle of a wooden spoon to ‘splatter’ the mixture onto the cakes surface. Test on the counter first so you know how much to dip/how close to splatter, etc as you don’t want drips.
- Chill until speckles are set.
A beautiful cake that I cn never make because it’s another recipe that has dairy in it. I am one of those that is allergic to gluten & dairy. Are all your recipes just gluten free? If so please unsubscribe me..
We identify all our recipes by the major allergens – dairy, egg, sulfate, corn, etc (if you look on the right of the recipe ‘Free From’, it will show all the allergen icons that the recipe does not contain). We have a tool on our website that can help you customize the recipes that you see on our site. If you go into the ‘My Account’ tab, then under ‘Do Something’, click on ‘My Preferences’. Check off dairy and casein. Then hit save. Now only recipes that we have identified as being dairy & casein free will appear. Almost all our cake recipes (except cheesecake) can be substituted with a milk substitute (almond or soy being the best as they are thicker and creamier in taste/texture). Here is another article on substituting for dairy that may be of interest to you: A Guide to Substitute Dairy & Egg Substitutions