Just days before, I had seen on some social media a rather impressive looking easter cake, and thought to myself, me and the boys should do that!
— Jane's Patisserie (@janespatisserie) February 28, 2016We didn't exactly follow the recipe, so our version is more inspired by the one above, all though I did follow the directions for making the chocolate ganache on the top (just chop chocolate and pour hot cream over the top).
The sponge was my go to food-processor sponge recipe from Nigella Lawson (I take it from her "Domestic Goddess" book, but the recipe can be found online), which is both incredibly easy/kid-friendly and seems to be pretty consistent in producing great Victoria sponges (note my highlighting! the food processor is the way to go, so don't be put off that it won't be good as traditional techniques!)
The buttercream was also a basic buttercream - based on BBC's basic buttercream recipe, which is basically a 2:1 sugar:butter ratio with a few spoons of milk as needed for consistency.
We went for a slightly more easter-y theme, and had a small chick popping out of the chocolate egg in the center, rather than just more eggs..
I believe the phrase that people use is #NailedIt
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