Easter is a time for celebration and celebration means cake!
Head for the kitchen and enjoy making, and then eating, these delightful and delicious Easter cakes.
Cheat’s Cinnamon Bunny Cake
This Cheat’s Cinnamon Bunny Cake looks, and tastes, just divine. With cinnamon buttercream, strawberry jam (of course! It wouldn’t be sponge cake with out it.), yummy candy Easter eggs and gorgeous edible flowers. And because it uses store-bought sponge cakes, you get to skip straight to the fun part of decorating!
Prep: 0:40 Mins
Serves: 8
INGREDIENTS:
- 250g butter, softened
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups icing sugar mixture
- 2 tablespoons milk
- 2 x 450g unfilled rectangular double sponge cakes
- 2 tablespoons strawberry jam
- 125g packet mini candy-coated eggs
- Edible flowers to serve
METHOD
Step 1
Using an electric mixer, beat butter, cinnamon and vanilla until light and fluffy. Gradually add icing sugar, beating constantly until combined. Add milk. Beat until combined. Transfer mixture to a piping bag fitted with a 1cm plain piping nozzle.
Step 2
Using a 13cm round plate or bowl, cut 2 rounds from 2 pieces of sponge cake. Cut four 7cm x 12.5cm bunny ears from remaining pieces of sponge cake. Arrange 1 round and 2 ears on a serving board. Spread with jam. Pipe half the buttercream over jam layer in small dollops.
Step 3
Top with remaining sponge cake pieces. Pipe remaining buttercream over top of sponge cake in small dollops. Decorate cake with eggs and flowers. Serve.
Source link: www.taste.com.au
Funfetti Easter Cake
The name of this cake says it all really. Add some extra colour and fun to your Easter celebration with this impressive Funfetti Easter cake.
Prep: 0:20 Mins
Cook: 1:05 Hr and Mins
Serves: 24
INGREDIENTS:
- 300g butter, softened
- 2 cups (440g) caster sugar
- 6 Coles Australian Free Range Eggs
- 3 cups (450g) self-raising flour
- 1 cup (150g) plain flour
- 1 cup (250ml) milk
- 1/2 cup rainbow sprinkles or confetti
- Chocolate eggs, to decorate
BUTTERCREAM
- 500g butter, softened
- 1kg icing sugar mixture
- 1/4 cup (60ml) milk
- Pink liquid food colouring
GANACHE
- 100g white chocolate melts
- 1/3 cup (80ml) thickened cream
- Blue liquid food colouring
METHOD
Step 1
Preheat oven to 160°C. Grease two 17cm (base measurement) round cake pans and line the base and side of each with baking paper.
Step 2
Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the combined flour and stir to combine. Stir in half the milk. Add the remaining flour and milk, in alternating batches, and stir to combine. Gently fold in the sprinkles or confetti. Divide the mixture evenly between the prepared pans. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before turning onto wire racks to cool completely.
Step 3
To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and beat until well combined. Tint the icing pale pink with food colouring.
Step 4
Use a large serrated knife to level the top of each cake. Carefully cut each cake in half horizontally.
Step 5
Place 1 cake layer on a serving plate. Spread with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and the remaining cake layers. Spread the top and side of the cake with the remaining buttercream. Use a large palette knife to smooth the top and side. Place in the fridge to chill and firm.
Step 6
To make ganache, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 3-5 mins or until the chocolate melts and the mixture is smooth. Remove from heat. Tint the ganache pale blue with food colouring. Set aside to cool to room temperature. Place in the fridge for 30 mins or until the ganache is a pouring consistency.
Step 7
Transfer the ganache to a sealable plastic bag. Cut off 1 corner. Pipe the ganache around the edge of the cake, allowing it to drip down the side. Decorate the cake with chocolate eggs. Cut into wedges to serve.
Source link: www.taste.com.au
Mini Egg White Chocolate Cake
It doesn’t have to be over-the-top to be amazing. Simple can be amazing too. This white chocolate layer cake decorated with Mini Eggs is the perfect addition to your Easter table.
Prep: 3:30 Hrs and Mins
Cook: 1:50 Hr and Mins
Serves: 10
INGREDIENTS:
- 250g butter, chopped
- 180g white chocolate, chopped
- 315g (1 1/2 cups) caster sugar
- 250ml (1 cup) milk
- 2 eggs
- 3 teaspoons finely grated orange or lemon zest
- 225g (1 1/2 cups) plain flour
- 75g (1/2 cup) self-raising flour
TOPPING
- 360g white chocolate, chopped
- 300ml thickened cream
- 800g chocolate Mini Eggs
METHOD
Step 1
Preheat the oven to 150C/130C fan forced. Grease a 20cm cake pan and line the base and side with baking paper.
Step 2
Place the butter, chocolate, sugar and milk in a saucepan and stir over medium-low heat until the butter and chocolate have melted and the sugar has dissolved. Transfer mixture to a large bowl and set aside for 5 minutes to cool slightly.
Step 3
Use a balloon whisk to whisk the eggs and zest into the chocolate mixture. Sift the flours over the mixture and use the whisk to gently fold through. Pour mixture into the prepared pan and bake for 1 hour 45 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with a sheet of foil for the last 30 minutes of baking.
Step 4
Cool in the pan for 30 minutes, then turn out onto a wire rack. Quickly invert the cake so it is top-side up. Set aside to cool completely.
Step 5
For the cake topping, combine the chocolate and cream in a heatproof bowl and place over a saucepan of simmering water (don’t let the base of the bowl touch the water). Heat, stirring occasionally, for 3-5 minutes or until the chocolate is almost melted. Remove from the heat and set aside for 5 minutes or until the chocolate has completely melted. Stir to combine.
Step 6
Place chocolate mixture in the fridge for 1 – 1.5 hours, stirring occasionally, or until the mixture is cold and has the consistency of custard. Use electric beaters to beat until mixture resembles softly whipped cream (don’t overbeat as it may curdle).
Step 7
Use a serrated knife to cut the cake in half horizontally. Place the base on a serving plate. Spread with 1/3 cup of the topping mixture. Replace top and spread all over with remaining topping. Arrange Mini Eggs all over the cake. Serve immediately (see tip).
Source link: www.taste.com.au