Excessively pretty and perfectly suited to Easter, this Speckle Cake contains layers of white chocolate sponge sandwiched together with delicate pastel coloured peppermint buttercream. It’s almost too pretty to eat.
I’ve nearly made it. Cake-a-thon 2017 is about to end. For those of you not in the know, during the space of 8 days in March both my kids have their birthdays. They also have separate birthday parties, so I end up baking 4 different cakes within about 10 days, That, my friends, is alot of cake. It’s a cake-a-thon.
This year my cake-a-thon has been very successful – I’ve had no kitchen disasters (so far – there’s still time) and I’ve managed to create this White Chocolate Peppermint Speckled Cake for one of my girls.
My mind is such that I generally work by rules – making them and sticking to them. But there are only two rules surrounding this intense period of cake-baking:
- When it’s party time the kids get to pick what they would like me to produce. This year I lucked out – they both decided on Harry Potter themed cupcakes. Easy, clean, and very popular
- But when it comes to the cake I bake for celebrating on their actual birthdays, I get to decide
These are my favourite bakes of the entire year. My girls can hint at what they might like, but I’m under no obligation to listen. I get the final say. What motivates my ultimate choice of cake is usually something personal to each child, matching up favourite flavours or treats, or ingredients with their personalities.
This White Chocolate & Peppermint Speckle Cake came about because my younger daughter loves chocolate, mint and mini eggs. What can I say? Life is simple when you are eight years old. She was born just ahead of Easter and, in those early days eight years ago, as I wheeled her around the village in her pram, the springtime daffodils seemed to be at their peak.
Springtime. Easter. Chocolate. Daffodils. It all just happened on this cake.
Milly loved it.
Inside of this Speckle Cake are three layers of white chocolate sponge cake – soft, light and wonderfully flavoured. I’ve sandwiched each layer together with slim layer of simple buttercream, flavoured with peppermint, which I’ve also used to cover the outside of the cake. The mint flavour is strong enough to taste but not so strong it overpowers the white chocolate.
I opted for a pastel shade of blue on my cake, but light tones of pink, yellow or purple would also look great.
Confession: cake decorating is not one of my strengths. I was hoping to create a perfectly smooth covering of buttercream, but after 15 minutes of trying, it became obvious to me that I wasn’t going to achieve that look.
Swerving frustration, I changed tack and opted for a more rustic look, which seems to work just as well with the speckled decor in my opinion.
Creating the speckle effect was not as difficult as I thought it would be. It’s just a case of mixing a brown “paint” together (cocoa powder, vanilla extract and water) and then flicking this paint at the cake until you’re satisfied with the amount of speckling created. Kind of fun… and slightly messy.
A Speckle Cake does look especially pretty and they are particularly fitting for Easter-time when chocolate eggs are easy to lay your hands on.
If you are decorating with fresh flowers make sure they are edible (check this list). Daffodils are not fit for human consumption, so you’ll need to use artificial ones if you want to replicate my decoration.
And now I must fly since I have my final bake of Cake-a-thon 2017 to finish – hopefully without a hitch.
Previous Cake-a-thon- gems:
- Rose & Lemon Turkish Delight Layer Cake (2015)
- Triple Chocolate Layer Cake – and a baking disaster (2016)
Pin this Speckle Cake for later: