Preheat oven to 160C/140C fan, gas mark 3.
Line a 20cm/8in square cake tin with baking parchment.
Make up the cake batter as per packet instructions.
Add the 200g of mini eggs to the cake batter & stir
Pour the cake batter into prepared tin and smooth the top.
Place cake in middle of oven and bake for approx. 1 hour.
Cake is baked when an inserted skewer comes out clean.
Remove cake from oven and leave to cool in tin.
Decorating the Cake:
Remove cooled cake from tin and leave on the baking parchment.
Melt Rainbow melts and white chocolate slowly in a microwave.
Pour each colour into separate small piping bag.
Pipe diagonally across the cake, starting with darkest colour first.
Place chocolate mini eggs on top of cake before the white chocolate sets.
Finish by piping white chocolate diagonally across top of cake and eggs.
Leave to allow melts and chocolate to set.
Serving The Mini Egg Chocolate Fudge Cake: (Serves 16)
Run a palette knife between the bottom of the cake and the baking parchment.
Cut cake evenly across four times.
Repeat cutting cake vertically four times.
Eat the cake and enjoy it!
I have worked for over 25 years with brilliant home bakers and bloggers. I do not recall when I met Sammie but it was on Twitter via @sammiefeasting. Over the years, she has created fantastic recipes with our flour for her Hot Cross Buns, our bread mixes like our Garlic & Rosemary Focaccia for her Garlic Cheesy Bombs and our cake mixes for cupcakes, cookies and even waffles. She has created this beautiful bake for Easter knowing my most favourite of things are Mini Eggs! You can find more out about her from her blog http://feastingisfun.com/
Deb the Bread
When working with rainbow melts or coloured icing always start with the darkest colour first and end with the white chocolate or lightest colour last.