Milk Tart Macaroons
Speckled Egg Cake
Author: Capsicum Culinary Studio
Recipe type: Dessert
Assembled and crumb-coated cake with pretty blue buttercream covered with buttercream icing
- cake of choice, assembled and crumb-coated
- buttercream icing
- food colouring
- 1 tablespoon cocoa powder
- 1 ½ tablespoon vanilla extract
- clean paintbrush
- wax paper
- paper towels, for clean up
- speckled eggs
- Colour your buttercream frosting with a few drops of food colouring. I used 2-3 drops of sky blue will do the trick. When tinting buttercream, I like to add one drop of colour at a time until I reach the right shade. If you’ve ever ruined a batch of icing before, you already know the benefit of adding colour gradually. And when in doubt, I like to error on the light side. Buttercream naturally darkens slightly as it sets.
- Frost your assembled and crumb-coated cake with your pretty blue buttercream. Smooth and shape to your liking. It does not have to be perfect. We’re about to splatter it up!
- In a small bowl, mix together 1 tablespoon of cocoa powder with 1½ tablespoons of vanilla extract. Stir well until cocoa is completely dissolved and you have a thin, chocolate paint.
- Cover your work area with wax paper. Lightly dip your new (or totally clean, never used for paint) paintbrush into the chocolate. Holding the paint brush with one hand, gently flick the bristles with your other index finger to splatter the chocolate paint. Practice first onto your wax paper until you get the hang of it. No need to move on to the cake until you master the flick. When you’re ready to start speckling, hold the paintbrush fairly close to the cake and start splattering.
- A little chocolate paint goes a long way. So dip your brush lightly. If your paintbrush becomes ‘clogged’ with paint and is no longer splattering nicely, rinse it with water. Dry with a paper towel. And start again.
- Keep splattering away! Move up, down and all around to completely cover the cake.
- Now that you have the hang of splattering, you’ll also speckle the eggs you previously made. While you wait for the cake and the eggs to dry, now is a good time to wipe off any stray splatters on your cake pedestal. Once both the eggs and the cake are completely dry, arrange eggs on top of cake. Use a dab of buttercream to hold them exactly where you want them.
- Cut, eat and enjoy!