Fake Bakes Recipe - Morrisons Mocha Creme Egg Cake

This was the first £10 Fake Bake challenge where I took on coffee cake. Coffee cake is one of my personal favourites, and this supermarket experiment took inspiration from richer coffee celebration cakes such as our Tiramisu-inspired cake.

The only reason I'd delayed dressing a supermarket version up was because inspiration was lacking, and my four-year-old was understandably not interested in coffee cake. So I struck a deal with him: if I used Creme Eggs, I could pair them with coffee cake. Off I went to Morrisons.

Perhaps not the most obvious pairing, but the intensely sweet Creme Egg filling and coffee flavour made a deliberately over-the-top Easter combination.

When I first floated the idea of a £10 Fake Bake supermarket coffee cake with Creme Eggs on social media, a lot of followers thought it sounded odd. Reframed as a Mocha Creme Egg cake, Coffee & Egg on Toast cake or Easter Brunch Cake, it suddenly made more sense.

Fake Bake Recipe - Mocha Creme Egg Cake

Ingredients

2x Ready-made Coffee and Walnut Sponge Cakes (5" or 6" size)

1 tub (400g) of ready-made Coffee flavour frosting

Coffee Madeira loaf

2x Creme Eggs

Mini Creme Eggs

Method

1. Prepare the cake decorating station with a cake turntable, angled palette knife, cake scraper, a cake board, a tablespoon, a piping bag fitted with a small star nozzle, a small paring knife and a spatula.

2. Unbox the cakes. Smear a dollop of frosting in the middle of the cake board on the turntable, then place one layer cake on the board. If you want to reuse the visible walnut pieces decoratively, set them aside; do not treat their removal as making the cake suitable for anyone avoiding nuts. Decant the frosting into a bowl and whip or stir to loosen and lighten it. Smooth frosting over the top of the cake.

3. Stack the second layer cake on top. Again, set aside visible walnut pieces only if you want them for decoration. Pipe frosting around the cake, smooth the sides and top, then chill to set.

4. Cut one large Creme Egg and a couple of mini eggs in half. Scoop the fondant filling into one heatproof bowl and put the hollow chocolate shells into another. The original 2022 batch loosened the melted shells with 2–3 teaspoons of warm water. That was a batch-specific shortcut, not a tested chocolate-to-water ratio, and current Creme Egg sizes/formulations can change. For a repeatable chocolate drip, use a tested ganache method such as our white-chocolate ganache drip guide with a chocolate whose formulation suits that method. The fondant can be warmed separately for the yellow drip.

5. Use the back of a teaspoon to add the warmed fondant and your prepared chocolate drip around the cake, spacing the drips.

6. Fill a cup with warm water and keep a tea towel beside it. Warm the small knife in the water, pat it dry, score the tops of the remaining Creme Eggs, then cut the tops off and carve small "cracks" lightly.

7. Slice the coffee loaf. Crumble one slice and, if desired, mix it with the reserved walnut pieces. Decorate the base of the cake with the crumble mix. The cake remains a walnut-containing product whether or not visible nuts are used here.

8. Fit a piping bag with a small star nozzle tip and fill with the remaining frosting. Pipe swirls over the top.

9. Place a few coffee-loaf slices over the cake and add a little coffee frosting.

10. Decorate with the carved Creme Eggs and crumble mix.

Step back and marvel at this coffee-and-Creme-Egg creation.

If you'd rather not make the supermarket version, have a look at our current Coffee Culture Cake or browse coffee cakes.

Lots of love,

Reshmi xoxo

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