Here’s an indulgent (both in terms of time and calories) type of cake that you can spend your easter long weekend making and eating. Its a four layered densely packed whopper that should be able to hold you over for at least four days!
Banana Cake
- 3 ripe bananas
- 1/2 cup unsalted butter, softened
- 1 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4teaspoon baking soda
- 1/2 teaspoon salt
Pre-heat oven to 180 degrees Celsius. Prepare two round pans and set aside. Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside. Sift together the dry ingredients and set aside. In the bowl of an electric mixer, beat the butter with a paddle attachment until smooth. Add in the sugar, and mix until light and fluffy. With the mixer on low, add in the vanilla and eggs – one at a time. Stop the mixer. Scrape down the sides and bottom of the bowl. With the mixer on low, add in half of the dry ingredients. Mix in the yogurt or sour cream. Add in the remaining dry ingredients and mix until just combined. Fold in the mashed bananas until combined. Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size. Cool on a wire rack. Invert the cakes out of the pans once they are cool enough to handle. Cool completely before slicing each cake in half horizontally to create four layers of cake.
Dark Chocolate Buttercream
- 3 egg whites
- 1 cup sugar
- 1/2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 block of dark chocolate
Place egg whites and sugar in the bowl of an electric mixer. Whisk until combined. Fill a medium saucepan with a few inches of water and place over medium heat. Place the mixing bowl on top of the saucepan to cream a double-boiler. Heat, whisking occasionally, until the egg mixture is hot to the touch. Once hot, remove from heat and place bowl on mixer. Whisk on high until the bowl of the mixer becomes room temperature. With the mixer on medium-low, add in the vanilla, butter, and melted dark chocolate. Once added, mix on medium-high until smooth. Place buttercream between each layer of cake before frosting.
Green Frosting
- 1 cup of unsalted butter, softened
- 4 cups of icing sugar
- A dash of salt
- Green food colouring
To make frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add green food color 1 drop at a time, beating until a light green colour is achieved.
Speckles
- 1 tablespoon of baking cocoa
- 4 1/2 teaspoons of vanilla extract
To make speckles, stir the 2 ingredients together to create a paste, load it onto a dense paintbrush and flick at your cake.
Decorations
- Instant Noodles
- Mini Eggs
Break instant noodles into large chunks and assemble like a nest. Fill circle with mini eggs!
STYLE SMORGASBORD 
