I've seen this Easter Robin Egg cake all over the internet during the spring and I knew at some point I wanted to make this cake. The thought of cake decorating scared me in the past, but I love the process now. Taking my time to make the decorations just right. The outcome is the best.
How I made this Easter Robin Egg Cake
I'm all about ease and this recipe is actually a box mix. YES I'm a huge fan of a box mix. And this one is a Betty Crocker Yellow Cake Mix. The only part you really need to focus on is the decorating. I'm taking the stress out of baking but making this process easy for you. The ingredient you need for the mix is on the back of the box. You will need water, eggs, and vegetable oil. Make sure you have all of those ingredients before you begin this recipe.
Getting your equipment ready
First things first, preheat your oven to 350 and spray your cake pans with baking spray. I used small cake pans for this two tier cake but you cake use a larger cake pan if you want to. Mix up your cake mix in a medium-sized bowl and pour the cake batter evenly into both pans. I used my kitchen scale to make sure each pan has the same amount of cake batter in there. Bake the cake and let it cool on the stove. While the cake is cooling you need to get the following items together to decorate your cake.
- Cake stand
- Offset Icing Spatula
- Stainless-Steel Bench Scraper - I use this for the outer part of the cake to even out the frosting
- Piping bag - for the middle layer of the cake
- Basting brush - for the chocolate splatter
Final steps
In my instructions you'll find how I made this blue frosting. You need to be patient with the frosting and the cake has to be cool so it can frost properly. Cooling your cake in the fridge helps it not crumble as your spreading the frosting around. I put the blue frosting on with my offset icing spatula and spread it across the whole cake. And I used the bench scraper to gently even out the frosting around the whole cake. Use the basting brush and flick the chocolate around the whole cake. It should look like the photos.
Next, add some frosting to a piping bag and make a circle like the photo above. As the cake was cooling I was toasting some coconut flakes at 350 degrees for a few minutes. Keep an eye on this because it can burn quickly.
Add your toasted coconut flakes to the frosting circle you created and add some mini Cadbury eggs on top.
Robin Egg Cake
Ingredients
- Betty Crocker yellow cake mix
Blue frosting:
- 1 jar of Betty Crocker cream cheese frosting
- 2 drops of blue gel food coloring
Frosting between the cake layers:
- Betty Crocker whipped vanilla frosting
Chocolate splatter:
- 1 tablespoon cocoa powder
- 3 tablespoon of water
- Pinch of vanilla extract
- Add more water if the mixture is thick. You want to use a brush to make the splatter look.
Instructions
- Bake the cake according to the box instructions. Let it cool on the stovetop when it is done for twenty minutes then pop the cake pans in the fridge for an hour.
- Pop the cake out of the pans and level it out. I used a knife to do this. Add the whipped vanilla icing on top of one of the cakes and place the other on top. Cool the cake for another hour. Also, put your cake on a cake stand.
- Now it's time to frost. Mix up the blue frosting in a bowl and coat the outside of the cake and top with frosting. If you need step by step on how to frost a cake I added a highlight to my stories about this.
- Add the chocolate cocoa powder splatter on the cake.
- Preheat your oven to 350 and add coconut flakes to a cookie sheet with parchment paper and toast. This took a few minutes so keep an eye on it.
- In a piping bag, draw a circle on top of the cake. Sprinkle the toasted coconut flakes on top along with some mini Cadbury chocolate eggs.
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