Easter Bunny Cake

I love Easter and the baking possibilities. As you will have seen, when it comes to seasonal baking I rarely have any sophistication, instead going for the cute and fun. This cake is no exception. I got the idea from the Stork website and have added my own twist with the surprise inside.

The first time I made this recipe, I then split the mixture into 4 tins and they came out very thin. I decided to use them to make the mini bunnies - I got two!

I then made the cakes again, this time doubling the recipe to get 4 decent sized layers as you can see above and below.

To add even more interest I also coloured each layer a slightly different shade of pink to create the ombre effect. 

With a cute marshmallow tail and nose, fondant eyes and chocolate ears and mouth, here you have a gorgeous Easter Bunny cake!

All of this was made for my son and his friends for their Easter craft session this morning.

If you would like a video and original recipe, click here to go to the Stork site. For the sake of having the cake recipe easily accessible, I will post it here as well. For all the extra details, it's worth heading to their site.

Easter Bunny Cake

 (Note: I doubled this recipe to get these 4 thick layers)

CAKE:

• 225 g butter, softened
• 185g caster sugar
• 4 eggs, large
• 1 tsp vanilla extract
• 225g self raising flour ( or 220g plain flour and 1tsp baking powder)

VANILLA FROSTING:

• 175 butter, softened
• 500g icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 1 tbsp cooled boiled water

* you may need more than this if filling all the layers as well.

TO DECORATE:

• 100g white chocolate
• pink sprinkles (or I used a few drops of pink colouring in a bag with some sugar and massaged the colour in and used that)
• white ready to roll icing
• pink and white marshmallows
• 10g dark chocolate, melted - for the eyes, mouth and nose
• 80g dark chocolate, melted - for the ears.

METHOD:

1. Grease and line 4 x 20cm (8 inch) sandwich tins with baking paper on the base.
2. Preheat the oven to 180 c/160 c fan/Gas mark 4.
3. Cream together the butter and sugar until pale and fluffy.
4. Add in eggs, one at a time, mixing fully after each one. Add vanilla.
5. Fold in the flour.
6. Divide the mixture into 4 equal amounts - I use a large ice cream scoop to ensure even quantities.
7. Add a small amount of colour to each bowl, increasing the amount of colour each time until you achieve the desired colour.
8. Bake two cakes at a time, for 25 mins. test and leave for a couple more mins if needed. 
9. Remove from oven and turn out on to a cooling rack until cool.

For the rest of the decorating, follow the instructions (& the ear template is also available) on the Stork site.

Don't forget the tail!

Happy Easter everyone!

Wagon Wheel Slice

Wagon Wheels are a favourite biscuit of mine - they remind me of my childhood, although I swear they were much bigger in those days. Over here in the UK, you get a choice of wagon wheels with or without jam in them. In my opinion, what's the point of leaving the jam out? I am 'Team Jammy' all the way!

Anyway I saw this recipe posted on a fab Facebook group I am in, and knew straight away I wanted to give them ago. The original post came from a FB page called Aussie Tucker - The Great Australian Bite.

The biscuit base is quite soft like the original, not crunchy at all. Interestingly enough I didn't have quite enough jam in the house, so I thought that layer would be quite thin, but in reality it is plenty and any more would be too sickly sweet I think.

Wagon Wheel Slice

From Aussie Tucker - the Great Australian Bite

Ingredients

For the base:
60g (¼ cup) unsalted butter, melted
1/3 cup caster sugar
1 egg, beaten
1 cup + 3 tablespoons plain flour
¼ teaspoon baking powder
Pinch salt

For the jam:
1/3 cup raspberry jam

For the marshmallow:
2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup sifted icing sugar
1 teaspoon vanilla essence


For the chocolate layer:
185g dark chocolate, broken into pieces (I used dark choc chips)
1 T sunflower oil

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.

Melt butter. Set aside to cool slightly. Add sugar and egg and mix well. Add sifted flour, baking powder and salt and stir until dough comes together. Press mixture into prepared pan. Bake for 15 minutes or until golden. 

Spread warm base with jam.

Meanwhile, soak gelatine powder in 1 cup of water (give it at least 10 minutes to soak properly), after 10 mins add 1 cup caster sugar and dissolve gently in a saucepan over a low heat, then raise heat and boil for 8 minutes. Allow to cool slightly and then add 1 cup of sifted icing sugar. 

In a large, deep bowl, beat with an electric mixer until white and thick (should take about 3-4 minutes). Add vanilla essence, and beat until well combined. Spoon almost all (*SEE NOTE BELOW) of the mixture over jam layer and place in refrigerator to set.

Place the chocolate and oil in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth. Pour evenly over marshmallow layer and smooth the surface with a knife.

Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes (I waited about 30 just to make sure the chocolate wouldn't crack) before cutting into pieces with a hot knife and serving.

*NOTE: I find that this makes a little more than needed, but this isn't a problem! Just lightly grease a small plastic container and pour excess in. I put my excess into some silicon jelly moulds for a bit of fun!

Place in refrigerator for about 20 mins to set; a nice, but sugary treat for the kids!

Enjoy! xx

Marshmallow Bunnies

This is my final Easter bake for this year - sadly, as I love Easter baking. This is a recipe we have made for the last few years, and my son and I love making it together. This marshmallow recipe doesn't require any boiling sugar, so it's much simpler and safer with children. The resulting marshmallow is really light and fluffy - YUM!

I have had the large mold for years, but I had to source the small baby bunnies through eBay Australia - they weren't available anywhere else!

The marshmallow stores well for quite a while, so no pressure to eat this in one day!

Marshmallow Bunnies

Ingredients:

2 cups caster sugar

1 cup water - boiling

2 tbsp Gelatine

1 tsp Vanilla Extract

2 cups desiccated coconut (unsweetened)

pinch of salt

Green food colouring

Method:

1. Dissolve the gelatine in the boiling cup of water.

2. In an electric mixer - add the sugar to a clean bowl, and pour in the gelatin mixture.

Beat on the highest setting for approximately 10 - 15 minutes or until the marshmallow is really thick and white.

3. Add the vanilla and the pinch of salt to the mixture while it is still beating.

4. Meanwhile use a spray oil to grease your bunny molds and a lamington tray (square or rectangular tray about 20cm x 20cm or similar). I would line the tray with parchment paper and oil that.

5. Spoon the mixture into the bunny molds, make sure you try and press the marshmallow into all the nooks and crannies.

6. With a smooth knife make the marshmallow flat on top and place the molds in the fridge for about an hour.

7.  To do the grass, add a small amount of green food colouring to the remaining marshmallow, and beat it in until it is evenly coloured. Scrape into the tray and flatten the top with an offset spatula to make the top flat and even. Chill in the fridge for an hour.

8. While the marshmallow sets, take half the coconut and place into a ziplock bag. Add a couple of drops of green food coloring and massage the coconut so that it becomes green too. It happens easily, and will be a little patchy but I think that adds to the charm.

9. Cut the set marshmallow into squares using a hot knife, and toss into the green coconut to coat all sides.

10. Gently remove the marshmallow bunnies from the moulds, cover in plain coconut and place gently on the grass. the coconut will adhere to the bunnies easily, just pat it on.

11. Using a cotton bud or end of a match/toothpick, dip in food colouring and colour the ears, eyes and nose. If you prefer, you can do they face/ears before adding the coconut - I haven't done it this way but it may be easier than colouring the coconut as well.

12. Keep covered until ready to eat.

An alternate bunny from another year

Marshmallow Coconut Funfetti Cake

 

 

I have been asked to blog this recipe after I added it as my profile picture on facebook...it was such a fun cake to make and I was so excited with how well it turned out. I took the idea from Donna Hay in one of her children's magazines, but changed it slightly to suit my tins and purpose. This was made as one of my entries into my work 'Great British Bake Off' style competition. This one didn't place - not sure why as I thought it was fab! Hehehe....My chocolate orange macarons came second though!

 

One of the things I love about making marshmallow is the transformation from a nothing kind of substance, to pure white fluffy marshmallow within minutes. It's remarkable!

 

Anyway, the original recipe makes this as one big cake, but I did it as two mini cakes instead as I have some great little springform tins that I wanted to use. I'll write it up as one large cake, but do adjust and feel free to play around with sizes like I did.

 

Note: This is a different method to making marshmallow than I have used in other recipes and it makes a slightly softer marshmallow, much better for cutting through and serving (and there is no need for a candy thermometer!)

 

 

Marshmallow Coconut Funfetti Cake

 

Ingredients:

2 tablespoons desiccated coconut

1 1/2 cups (330g) caster sugar - superfine sugar

1 1/2 cups (375ml) water

3 teaspoons gelatine powder

2 teaspoons vanilla extract

1/2 teaspoon coconut extract

pink food colouring

 

Biscuit base

150g plain biscuits - I used rich tea, but any plain or shortbread biscuit will do (actually if you used a chocolate biscuit you would get a Neapolitan look with the layers!) 

60g unsalted butter, melted

2 tablespoons coloured sprinkles

 

Method:

1. Line the base and sides of a lighted greased 20cm springform tin with non-stick baking paper and set aside.

2. To make the biscuit base, place the biscuits in a food processor and process until the mixture resembles coarse breadcrumbs. Add the butter and process until combined.

3. Stir through the sprinkles, and using the back of a spoon, press the mixture over the base of the prepared tin. Refrigerate for 30 mins or until firm.

4. Lightly grease the lined sides of the tin and sprinkle generously with the coconut. Refrigerate until ready to use.

5. Place the sugar, water, gelatine and vanilla in a medium saucepan over medium heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 4-5 mins. Allow to cool completely.

6. Place the cooled mixture and coconut essence in an electric mixer and whisk for 5-6 minutes or until thick and fluffy.

7. Spoon half the marshmallow mixture into the prepared tin and spread evenly.

8. Add a few drops of pink food colouring (start lightly -you can always add more) and whisk until well combined. Spoon over the first marshmallow layer and spread evenly.

9. Refrigerate for 1-2 hours until set. Carefully remove from the tin and serve.

 

10. For the sprinkles on top, you have two choices. Add them before refrigerating and they will stick well, but will go soft and not be crunchy when serving - still tastes good though. Or wait until just before serving and you will add some nice crunchy texture to this cake.

 

TIP: This cake can be kept refrigerated overnight.

 

You can see my macarons in the background too!

Sliced!

 



Chocolate Marshmallow Slice

This is one of my all time favourite recipes and one I can make quickly. I got the original recipe from my very dear, dear Aunt, who was my most favourite person in the whole world, and more like a mother to me than an aunt. I have tweaked it slightly, but the basics are the same. I think of her every single time I make this, when I refer to the recipe I typed up about at her house about 24 years ago.

It's a such a popular slice and I urge you to have a go and make it.


Chocolate and Marshmallow Slice

Ingredients:
Base
1/c caster sugar
1 c desiccated coconut
1 c self raising flour
2 dessert spoons cocoa
125g butter, melted - by the way I used Stork block and made it dairy free for my son.

Topping
1 large bag of marshmallows (I use Sainsbury's family sized bag)
Extra coconut to sprinkle of top

(Note: you could use homemade marshmallow which would be even nicer, but not as fast)

Method:
1. Pre-heat the oven to 180deg C, and grease and line a 20cmx20cm tray with baking parchment.
2. Combine the dry ingredients in a medium bowl.
3. Add the melted butter and mix to combine all ingredients - the mix will be like wet sand.
4. Press this into the tray - I roll over the mix with small glass tuned on its side to compact it.
5. Bake for 15 mins. Remove from oven and roll the glass over it again to flatten the base as it does rise slightly.
6. Once the base is out of the oven, put all the marshmallows into a bowl and melt in the microwave in 30 second increments. Check after each 30 seconds. Once melted, move quickly to pour on top of the warm chocolate base. The marshmallow starts to set quickly, so work fast. Using an oiled spatula will help. Don't worry if you don't use every bit of marshmallow - just use as much as will come out quickly.
7. Quickly sprinkle with coconut then cover and refrigerate for an hour or more to set.
8. When cutting this up, move it on to a board and peel the sides away. I have a bag of icing sugar/cornflour mix that I use for coating marshmallows, and I dip my knife into this, which helps to cut without sticking, but before I had this, I used to dip the knife in a glass of water and then cut - it helped.

This can be stored in an airtight container in or out of the fridge for up to a week - if it lasts that long.

Variations:
You can also top this with chocolate icing and coconut, a traditional Australian slice.

Snowman Marshmallow

 

 

So the other thing I took to my NYE party was this snowman marshmallow for the kids to enjoy. I love making marshmallow and this is something I want to work more on this year and experiment with various flavours and styles etc. I've never made one like this before but I had bought the snowman mould from Sainsburys the other week in their after Christmas sale. It was pretty simple once I'd worked out how to add the details.

 

I used my basic marshmallow recipe which you can find here.

 

I prepared the mould first, greasing it up with spray oil - this is essential so the marshmallow can release at the end.

I then added the details. I used candy melts, and went with the colours I had. If you don't have colours you could ether colour white chocolate or just use normal chocolate to do it. Let the chocolate set before you do any of the marshmallow.

 

Once the marshmallow is made you must move quickly to get it into the mould before it sets. Smooth the top and then cover with greased baking paper and set in the fridge for an hour or two.

 

Once you remove it from the fridge, generously sprinkle with the icing sugar/cornflour mix and tip it onto a board. Sprinkle the top and sides with the power too. I used a (clean) paintbrush to them dust the sugar off the coloured bits.

 

I had some left over marshmallow, which I had anticipated, so I just put that into a greased and lined square tin, and I have cut that into squares and rolled in desiccated coconut. I absolutely love the marshmallow/coconut combination - one of my favourite flavours ever!

 



Candy Cane Crush Marshmallows

 

I have been wanting to try these for about twelve months now after seeing them in a  Donna Hay Christmas magazine. Anyway this year I took the plunge! I have made marshmallow a number of times before so I was quite confident, but I must say these were the best I have ever done, texture wise.

However, a word of warning, they looked great the day I made them and rolled them in the candy canes, but a day later, the candy canes had virtually dissolved, leaving the marshmallows very sticky. I had to do some emergency lathering in the icing sugar/cornflour mix, which was fine, but by the time I gave them to Thomas' teachers, they looked nothing like this!

They still tasted amazing though! I would recommend, making and serving on the same day for the best visual effect.

 

Candy Cane Crush Marshmallows

 

Ingredients for Basic Vanilla Marshmallow

 

1/2 c (125ml) warm water

2 tablespoons gelatine powder

1 1/2 c (330g) caster (superfine) sugar

2/3 c (230g - or 2 tubes if in the UK) liquid glucose

1/2 c (125ml) water, extra

1 vanilla bean, split and seeds scraped (I actually used vanilla bean paste, 1 teaspoon)

 

Icing Sugar Mixture

1 1/2 c (240g) icing sugar, sifted

1/4 c (35g) cornflour (cornstarch), sifted

 

10 medium candy canes, roughly chopped.

 

Method

1. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.

2. Place the sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring until the sugar is dissolved.

3. Increase heat to high and bring to the boil. Add a sugar (candy) thermometer and cook, without stirring (for approximately 5-7 minutes), until the temperature reaches 115 degrees C (239deg F) or soft ball stage.

4. With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture. Add the vanilla seeds and beat for 5-7 minutes or until thick and fluffy.

5. Working quickly, spoon the mixture into a lightly greased 20cm x 30cm tin lined with lightly greased baking parchment (get this ready BEFORE you start making the marshmallow).

6. Using a spatula, smooth the top and cover with lightly greased non-stick baking paper. Refrigerate for 1-2 hours to set.

7. Place the candy canes in a food processor and process until fine crumbs form, set aside.

8. To make the icing sugar mixture, place the icing sugar and cornflour into a bowl and mix to combine. Turn the marshmallow out onto  a surface dusted lightly with some icing sugar mixture.. Dust the knife in the icing sugar mixture and cut into squares.

9. Roll the sides of the squares into the candy cane crumbs.

 

Enjoy these on the day of making if using candy canes. If making plain marshmallows, they will keep in an airtight container dusted with icing sugar mixture, in the fridge for up to a week. Be sure to take your marshmallows out of the fridge just before serving to avoid them going sticky from humidity.