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This is the world's most extravagant Easter cake

31st March 2015

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Easter is a matter of days away, and we’ve been dropping hints about certain types of egg for a good few weeks.

But hold off on the chocolate - maybe we’re about to change our gluttony plans at the last minute, because we’ve just been presented with the most eggs-travagant (we’re not even sorry) Easter cake that we could possibly imagine.

Step forward Great British Bakeoff finalist Miranda Gore Brown, who has spent an eye-popping 31 hours creating the ultimate Easter cake.

The ingredients are based on research that revealed the nation’s favourite cake – and to this end it includes 352 mini chocolate eggs, chocolate sponge, cheesecake, fruit cake, carrot cake and Victoria sponge.​

It’s also crowd-sourced – the first crowd-sourced cake in the world, in fact.

Aldi and Miranda are sharing the cake love by offering out the recipes for each individual layer.

If you do choose to take up this challenge (and we think that you should), you can see the recipes below.  

And if you’re keen to whip up even more sweet treats this Easter using your Aldi bakeware, visit for more inspiration.

Good luck!

Baked Cheesecake

For the base:

170g Greenvale unsalted butter, melted

280g Belmont Original Digestive Biscuits, finely crushed

2 tablespoons of The Pantry caster sugar


Preheat the oven to 180 degrees

Put the biscuits into a large bowl and crush with a rolling pin (or whizz in the food processor)

Melt the butter in a pan and stir in the biscuit crumbs and sugar to combine

Line a 23cm / 8inch deep spring-form cake tin with non-stick baking parchment – the bottom and sides need to be lined

Press the biscuit crumb mixture into the bottom of the tin and bake at 180 degrees for 10 minutes. Then remove from the oven and leave to cool.

Turn the oven up to 200 degrees in preparation for the filling


For the filling:

900g The Cheese Emporium soft cheese

250g The Pantry caster sugar

3 tablespoons of The Pantry plain flour

½ teaspoon of Stonemill salt

1 teaspoon ofvanilla extract

1 teaspoon of The Pantry lemon juice

3 large Merevale eggs and 1 yolk

200ml Cowbelle soured cream



Put the cream cheese in a mixer and beat on a low speed for about two minutes, or beat with a wooden spoon. Add the sugar, flour and salt and mix gently to combine

Use a balloon whisk or the whisk attachment on your mixer or hand mixer to add in the vanilla and lemon. Then add the eggs and yolk one at a time, whisking well after each addition

Gently mix in the soured cream

Brush the insides of the lined tin with a little melted butter

Place the tin (with prepared base) onto a baking tray and carefully pour in the filling

Put into the centre of the preheated oven and bake for ten minutes. Reduce the temperature to 100 degrees and bake for a further 35 minutes. The mixture should be set but have a slight wobble if you move the tin.

Leave the cheesecake in the oven to cool for two hours

Remove from the oven and put in the fridge to cool overnight (or for at least 8 hours)


Victoria Sponge

225g Greenvale unsalted butter, softened

225g The Pantry caster sugar,

4 large Merevale eggs

225g The Pantry self-raising flour

2 tsp The Pantry baking powder

4 tablespoons of Grandessa Strawberry Jam



Cream together the butter and sugar using a balloon whisk or an electric mixer. Once the mixture is pale and fluffy, add the eggs, one at a time, beating well after each addition

On a lower speed, gently add the flour and baking powder. Mix until combined

Scrape the mixture into two lined 8 inch loose bottomed cake tins and bake in the preheated oven at 180 degrees for 20-25 mins

Remove from the oven and leave to cool in the tins for 2 minutes before turning out on to a cooling rack

Once the cakes are completely cold, sandwich with a little buttercream and the strawberry jam


Rich Chocolate Cake

125g Greenvale unsalted butter

125g Aldi’s Moser Roth dark chocolate

50g cocoa powder

3 Merevale eggs

75g The Pantry caster sugar

75g The Pantrylight brown soft sugar

125g The Pantry plain flour

Pinch of salt

200ml Cowbelle double cream


Pre-heat the oven to 180°C/350°F/Gas Mark 4

Line two 20cm/8inch shallow cake tins with baking paper

In a small saucepan gently heat 75g chocolate and the butter

Separate the eggs and beat the egg whites with the pinch of salt and a teaspoon of caster sugar until they are stiff

In a separate bowl whisk the egg yolks with the remaining caster sugar and light brown sugar until pale, then fold in the cocoa powder, flour and the baking powder and finally stir in the melted chocolate mixture

Fold in the egg whites and then divide this mixture between the two tins

Bake for approx. 15 minutes, until firm

Allow to cool

Whisk the cream until it just holds its shape

Grate the remaining chocolate and mix into the cream

Use this cream to sandwich the two cakes together


Fruit Cake

2 large Merevale eggs separated

200g The Pantry plain flour

100g The Pantry caster sugar

125g Greenvale unsalted butter

60g The Pantry Walnuts

150g The Foodie Market fruit mix

70g Grandessa honey

60ml Cowbelle semi skimmed milk

1 x tsp The Pantry baking powder


Preheat the oven to 180°C/350°F/Gas Mark 4

Break up the walnuts, mix together in a bowl and add the rest of the dried fruits

Take a dessert spoon of the flour and mix in with the fruit and nuts

In a large bowl cream the butter with the sugar and honey

Beat in the eggs and the milk

Then fold in the flour and baking powder

Mix in the dried fruits and walnuts

Put the mixture into a round cake tin which has been lined

Bake for 45/60 mins, until risen and golden brown.

Transfer to a wire rack to cool

Top tip: check it’s ready by putting a cocktail stick into the cake it comes out clean


Carrot Cake

2 cups of The Pantry plain flour

2 teaspoonsThe Pantry baking powder

2 teaspoons The Pantry baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 cups The Pantry white sugar

4 Merevale eggs

1/3 cups Solesta vegetable oil

4 cups grated Wood Farm carrots

3/4 cup chopped The Pantry walnuts


Preheat oven to175 degrees

Grease and flour a 9x13 inch pan

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside

In a large bowl, mix together the sugar and eggs until thick and pale

Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan

Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

When cool, frost with your favourite cream cheese frosting



Butter Cream

500g Greenvale unsalted butter, softened

1kgicing sugar

4-5 tablespoons of Cowbelle semi skimmed milk



Beat the soft butter with half of the icing sugar and 4 tablespoons of milk, in a mixer or fiercely by hand

Once this is all combined, add the remaining ingredients and beat again

Use an electric mixer and beat it on the highest setting for 2-3 mins to make it smooth and creamy


Other decorations:

Dairyfine Milk Chocolate Mini Eggs


Sugar Flowers & Butterflies (optional decorations)

3 small packets of pastel coloured sugar paste

500g pack of royal icing sugar (mixed according to packet instructions)

Butterfly, blossom, daisy or flower shaped icing cutter

Piping bag and No.2 nozzle


For the sugar flowers and butterflies, roll out the sugar-paste as thinly as possible on a surface lightly dusted with icing sugar

Use the icing cutters to stamp out lots of flower shapes and butterflies.

Leave the flowers to dry on a piece of baking paper and dry the butterflies over the edge of a square tin or container – so they dry in a butterfly position

Put the royal icing into your piping bag and pipe a dot in the centre of each of the sugar flowers and a line in the middle of the butterflies wings

Remove and set aside to dry

Top tip: The flowers & butterflies can be made up to a month in advance and stored in an airtight container

To find out more about Miranda Gore Browne’s baking tips and recipes pick up a copy of Bake Me a Cake As Fast As You Can or visit


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