How to Make: Creme Egg Cake by Georgia’s Cakes

Tying in with Blue Monday (today, 15th January) – allegedly the most depressing day of the year, according to an equation of factors including weather conditions, debt, failed new year’s resolutions and low motivational levels – Georgia Green of Georgia’s Cakes has created a selection of uplifting cake recipes.

Georgia’s Cakes was set up by Georgia Green in 2015, having trained at Le Cordon Bleu. Aiming to bring classical baking down to a level that everybody can utilise, Georgia’s Cakes has since attracted famous fans such as Cara Delevingne, Suki Waterhouse and Lorraine Pascal. Georgia has also collaborated with brands such as Cosmopolitan and Lancôme, with her wedding cakes currently on display in Harrods Food Hall. Decorated with Cadbury Creme Eggs, this ‘Goo-Tastic Creme Egg cake’ tastes as good as it looks and will help you to forget about Blue Monday.


Serves 20

Cadbury Creme Egg, 5 halves, to decorate

Butter, 250g

Caster sugar, 250g

Eggs, 200g

Self-raising flour, 225g

Cocoa powder, 25g

Vanilla paste, 1tsp

Icing sugar, 425g

Cocoa powder, 75g

Softened butter, 150g

Milk, 60ml

Double cream, 50g

Dark chocolate, 40g

Meringue kisses, to decorate


To make the cake

Melt the butter and mix in the caster sugar.

Add the eggs and mix through.

Then add the flour and vanilla and mix until incorporated.

Divide equally into 2 x 6 inch lined cake tins and bake at 180C for 30-40 minutes until they are cooked through.

Leave to cool on cooling racks.

To make the buttercream

Beat together the icing sugar, cocoa powder, butter and milk.

Keep beating until the mixture is light and fluffy.

To assemble

Level each cake off on the top and cut both in half so you have four equal layers of cake.

Make sure you save one of the ‘bottoms’ as the last layer.

Spread a layer of buttercream onto one layer and place the second layer on top.

Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.

Place the last layer on and encase the whole cake with buttercream.

Scrape off the excess buttercream and leave in the fridge/freezer until the buttercream is set firm.

Heat up the cream and pour over the dark chocolate and mix until it’s melted through.

Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.

Use the leftover buttercream to assemble the top of the cake, placing five Cadbury Creme Egg halves on top alongside meringue kisses.

Further information on Georgia’s Cakes can be found here.

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