Share this recipe

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Flowers Easter Cake

A cool cake for Easter! It has plenty of chocolate and is quite naughty, but oh so NICE! I'm probably really boastful, but I reckon it's lush.

  • Total time: About 2 hours

Serves: 6


  • Cake mixture
    3 large eggs
    About 12 knifefuls of margarine
    1/6 of a 1kg bag of caster sugar
    1/6 of a 1.5kg bag of self raising flour
    3 tablespoons of cocoa powder
    1 teaspoon vanilla essence

    6 spoonfuls margarine
    2 spoonfuls icing sugar
    2 spoonfuls chocolate powder

    1 pack plain chocolate
    Bunch of skewer or stirrer sticks
    A few smarties
    Icing sugar
    Food colouring



  1. Break the egg whites into a small bowl. Put the yolks into a glass and set aside. Whisk the sugar into the egg white.
  2. In a larger mixing bowl, drop in the butter and flour. Tip the egg/sugar mixture in. Mix with a wooden spoon, then whisk thoroughly.
  3. Add the vanilla essence, cocoa powder and egg yolks. Mix with a wooden spoon, then whisk again. Grease a deep cake tin and pour the mixture inside. Put in the oven at 180°C and cook for 40 mins to an hour.
  4. While the cake is cooking, put a flat baking tray with greaseproof paper on and melt the chocolate in a saucepan. Put some in an icing bag, or freezer bag with the corner cut off. Set the sticks on the baking tray and pipe flower patterns with the chocolate over them.
  5. Stick the baking tray in the freezer a moment to solidify the chocolate a little. Then pour the rest of the melted chocolate into the flower shapes. Push a smarty into the centre of each one. Put in the fridge to cool faster.
  6. Once the cake is ready it should be springy and well risen. Take it out of the oven and remove it from the cake tin. The top may have turned into a sort of crusty peak, but don't worry about this. Cut the cake in half (horizontally) and leave to cool. Mix up the ingredients for the filling in a small container.
  7. Once the cake is cool, spread the bottom half with the filling. Mix up the icing sugar with a little water and the food colouring (It can be whatever colour you like, but yellow is quite easter themed.) Stick the 2 halves of the cake on top of each other. Ice the top with your coloured icing and leave to set.
  8. When the icing and your chocolate flowers are set, take the flowers and push the ends of their sticks into the top of the cake!

Your recipe note

Edit your recipe note


Average user rating

5 stars