How to Make Avocado Cake in Easy Steps

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1 Prepare Cake Pans

It’s very important to grease your pan properly or you may run the risk of not being able to remove your cakes from their pans later on. Lay your parchment into the egg pan so that the slits overlap each other. Grease your pan very well, especially the parts not covered by your parchment sheet. Set aside.

2 Bake Cakes

Avocado icing colours, dye your batter so that it looks like the inside colour of an avocado. When you’re happy with the colour, divide your batter into each of your egg pans. Bake at 350 degrees for 1 hour and 15 mins, or until a toothpick comes out clean

3 Prepare Your Chocolate Avocado “Pit”

Take the tip of your sharp paring knife and carefully open the kinder egg into two halves, working slowly. Melt down your light cocoa candy melts and pipe them into both halves of the eggs so that they are completely full and levelled to the top. Use a small spatula to scrape away the excess chocolate and place them into fridge to chill until the chocolate is set.

4 Prepare Buttercream

Prepare your Italian Meringue Buttercream. Colour 2 cups of Buttercream with 2 tsp Leaf Green, 8 drops of Yellow and 18 drops of Avocado, so that it also looks a little darker green than your cakes. Set aside.

5 Prepare Simple Syrup

Prepare your simple syrup and set aside at room temperature.

6 Level Cakes

Once your cakes are completely cool flip your cakes over and carefully remove each cake from their pans. Turn each cake flat-side down, remove the parchment paper and trim away the entire layer of caramelization with a small serrated knife.

7 Shape Your Avocado

 If you used an egg pan, you won’t have to do much carving because it’s already tapered at the top. Place your halves together to make sure they line up exactly and carve away any excess.

8 Mark the Location of Your Pit

Lay one chocolate egg half in the lower two-thirds of the avocado, placing the flat side of the egg on top of the flat side of the cake. Score around your chocolate egg with the tip of your sharp paring knife. Set your chocolate egg aside. Then, place your chocolate egg at the same distance on your second cake half and repeat the process above.

9 Make Room for the Pit

After both cakes are scored, use a spoon to scoop out the cake in that area, keeping in mind how deep each Kinder egg half is. Make sure the half of your chocolate egg fits exactly in the space you made in your cake so that the flat side of your egg sits flush with the flat-side surface of your cake.

10 Create The Chocolate Pit

Remove the eggs from the inside of your cakes and glue both halves of your kinder eggs together with some melted candy melts. Fill in any gaps in the seams with melted candy melts, using a small straight spatula to scrape away any excess so that it’s smooth on all sides. Set aside.

11 It's Simple

Flip both halves of the cake so that the flat sides are facing down. Shower your cake layers with simple syrup, making sure to move your cakes out of the syrup puddle. Allow the simple syrup to soak in completely before moving on to the next step.

12 Glue Both Halves Together

Flip your cakes flat-side up and spread a bit of melting chocolate onto one of the flat sides of your cake halves using an offset spatula, making sure to avoid the cavity where your chocolate pit will go. Carefully flip the other half of your cake over onto the chocolate-coated layer and press together carefully. Secure it all together by piping some extra melting chocolate into the seams. Let dry.

13 Crumb Coat & Chill

Crumb coat your cake with your green Italian Meringue buttercream using your small offset spatula & chill in the fridge for about 20 minutes. Let the cake settle naturally on its side with the seams around the middle.

14 Ice & Chill

Remove cake from the fridge and ice again, making sure that the buttercream is completely smooth and even on all sides. Chill for another 20 minutes.

15 Dye Your Fondant

Dye most of your white fondant Chocolate Brown to create a darker green colour that looks closer to the outer ‘skin’ of an avocado. Knead your fondant until the colours blend completely. Set aside

16 Cover Your Cake

Flip the cake over onto a floral sponge and begin tucking and smoothing the remaining fondant as best as you can, trimming away any excess.

17 Add Some Texture

To create your avocado’s skin texture, take some crumpled-up tin foil and press it all over the fondant until you get that wrinkly skin look. Once you are happy with the overall texture, chill your cake in the fridge for about 20 minutes until firm.

18 Create Avocado ‘Nub’

Shape the ball of fondant in your hand and use a veining sculpting tool to add a bit of texture to it. Be sure to look at an avocado to make yours resemble the one you’re using as a model. Set aside.

19 Give It A Coat Of Paint

Remove your cake from the fridge. Paint this mixture all over your entire avocado cake with a clean brush. While the paint is still wet, secure your ‘nub’ to the top of your avocado. Let dry.

20 Enhance Its Natural Colour Once the paint is completely dry, dust some cocoa powder all over your cake with a dry brush to give it a duller, natural effect. Let dry.

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