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five hundredg cream (Recipes by ingridients cream) cheese, softened about one hundred and eightyg unsalted butter (Recipes by ingridients butter) about three hundredg (two cups) pure icing sugar, sifted one teaspoon vanilla extract (Recipes by ingridients extract) eight-ten small chocolate eggs, to decorateStep one Preheat oven to about one hundred and eightyC. Grease and line the base of two about twenty-twocm round cake pans with baking paper. Step two Place butter (Recipes by ingridients butter) and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating after each addition until just combined. Fold in the flour with a large metal spoon and divide the mixture evenly between two bowls. Easter Cake Recipe. Add the pink food colouring to one bowl, and the cinnamon and cocoa to the other. Stir each to combine. Easter Cake Recipe. Place the pink mixture in one pan and the chocolate mixture in the other, spreading each mixture evenly. Step about three Bake on same shelf in the oven for twenty-five minutes or until a skewer inserted into the centre comes out clean. Easter Cake Recipe. Set aside to cool slightly, then turn out onto a wire rack to cool. Step about four Meanwhile, to make the icing, place the cream (Recipes by ingridients cream) cheese,, butter (Recipes by ingridients butter) icing sugar and vanilla in a medium bowl and use an electric hand beater to beat until smooth. Easter Cake Recipe. Step five Halve the cakes horizontally by using a sharp knife to slice through centre of each cake. Easter Cake Recipe. Spread about three tablespoons of icing on one cake half and place a different coloured half on top. Easter Cake Recipe. Spread with another about three tablespoons of icing, then repeat the process. Use the remaining icing to completely cover the cake. Use a fork to make zigzag lines over the surface of the icing. Easter Cake Recipe. Decorate perimeter of cake with eggs..
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