One giant Easter Egg Cookie Cake with swirls of pink buttercream.
- 115 grams (1/2 cup 0r stick) butter, softened
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 150 grams chocolate mini Easter eggs*
- 50 grams (1/3 cup) chocolate chips
- 60 grams (1/4 cup) unsalted butter, softened
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
- Pink food gel
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9-inch springform cake tin.
- In a large mixing bowl, beat butter and sugar with an electric mixer until pale and creamy. Add vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour and baking soda. Gently mix until cookie dough comes together.
- Add chocolate chips and Easter eggs and gently fold into the cookie dough. Place all the dough into your prepared tin and spread out as evenly as possible.
- Place in the oven for 20-25 minutes or until golden brown on the edges. Set aside to cool completely.
- In a large mixing bowl, beat the butter until creamy and smooth and then add sugar and vanilla. Add a tablespoon of milk to help loosen up the mixture. Mix until smooth and creamy. The icing should be thick enough to hold its shape but if it’s too thick, add an extra tablespoon of milk.
- Add a few drops of food colouring and give it a good stir until the icing is evenly coloured. Pipe the icing onto the edges of the cake using a piping bag fitted with a large round tip.
*I used a mix of plain mini Easter eggs and Cadbury Mini Eggs.