You will need:

Edibles:

Equipment:

• One half of a spherical chocolate cake
• flake bars
• large packet of mini eggs
• chocolate ganache
• melted chocolate

• Lakeland anti-gravity cake kit
• Palette knife
• cake board
• ribbon

1

Bake one chocolate cake in a spherical pan. Once baked, turn out and leave to cool. 

2

Secure one of the supporting rods on the base plate with the locking nut, then lower your cooled cake over the rod onto the base plate, curved side down.

3

Place Flake bars round the base of the cake. Cover the rest of the cake in chocolate ganache, using a palette knife to smooth the top and sides.

4

Build up Flake bars around the cake, cutting them to size to fit and pressing each gently into the ganache to hold it in place. Add enough layers to overlap the top of the cake to help hold the mini eggs in place.

5

Add the corner piece to the top of the second rod, then connect the second rod to the top of the first rod.

6

Cover the top of the cake with a couple of layers of chocolate mini eggs.

7

Thickly coat the upright structure with chocolate ganache.

8

Build up the mini egg cascade from the bottom of the rod upwards, using the ganache to hold the eggs in place.

9

Carefully cut the thinner ends of both halves of the large chocolate Easter egg in a zigzag pattern to give it a ‘cracked’ appearance, creating a large enough opening to fit over the end of the angled rod.

10

Add a layer of melted chocolate to the inside of the egg to help attach it to the top of the angled rod.

11

Paint a little melted chocolate onto the edges of the egg halves and stick them together.

12

Lower the large egg over the top of the angled rod, placing it carefully so it looks as though the mini eggs are pouring out of it.

13

Decorate the edge of the base plate with ribbon to finish.