School Cake Egg

Remember that first bite of classic school cake – soft vanilla sponge, sweet icing and a shower of sprinkles? This playful chocolate egg captures all of that nostalgia, wrapped in creamy white chocolate and finished with a splash of joyful pastels. Slice it, eat the middle with a spoon, or just go in for a big bite! No judgement here.

Ingredients

We used 70g Half Egg Mould (SMP3300), but you can use any egg mould you prefer.

For the Shell

• W2 White Chocolate (SCC1541) for shelling (use excess for ganache) - 1kg
• Cocoa Butters: Sky Blue (SCR1153A), Sunny Yellow (SCR1009A), Lime Green (SCR1078A), Lilac (SCR1108A), Candy Pink (SCR1102A)

For the Vanilla Bean Ganache

• Kerrymaid (SCM280) - 194g
• Vanilla Bean (SCF0500) - 1 bean
• Glucose (SCA120) - 37g
• Invert Paste (SCA107) - 37g
• Cocoa Butter (SCC1413) - 30g
• W2 White Chocolate (SCC1541) - 448g

For the Filling

• Sponge cake
• Sprinkles (SDS800)

Method

1. Decorate the mould: Using the SMP3300 half egg mould, paint coloured cocoa butters (Sky Blue, Sunny Yellow, Lime Green, Lilac and Candy Pink) inside the cavities in a confetti pattern. Allow the cocoa butter to crystallise fully.
2. Create the shell: Temper the W2 white chocolate and mould the shells. Tip out excess chocolate, then gently scrape the edges clean for a neat finish. Allow to set fully.
3. Make the ganache: Heat the Kerrymaid cream, glucose, invert sugar paste and scraped vanilla bean to the boil. Pour over the W2 white chocolate and cocoa butter. Leave to sit for a few minutes, then stir gently by hand before blending with a hand blender to create a smooth, glossy emulsion.
4. Cool and pipe: Allow the ganache to cool to 27°C. Pipe a little into the prepared egg shells.
5. Add the sponge:Position pieces of sponge cake inside the egg before filling the gaps with the remaining ganache. Leave to cool fully.
6. Seal and finish:Cap the eggs with tempered white chocolate. Sprinkle generously with colourful sprinkles to echo that classic school cake finish. Leave to crystallise fully before unmoulding.