Last week I showed you my chocolate Easter cakes and promised you all another Easter cake.
This one is based on the crazy unicorn cake trend! They are everywhere!
The cake is a white chocolate carrot cake, filled with vanilla buttercream, and covered in fondant. I was planning on covering it in buttercream but I wanted to try a new fondant recipe out and see how it would perform so used the fondant instead.
The ears are a 50/50 mix of fondant and modelling chocolate. I still had some buttercream flowers in the freezer so popped them on top to finish her off.
Wishing you all a very happy and safe Easter xx
Easter is fast approaching and this year it will be chocolate filled for my family! After spending the last 3 years in Texas we REALLY missed our genuine Cadbury’s Easter Eggs.
This cake is a chocolate mud cake filled and covered with vanilla bean butter cream. A quick drizzle with some chocolate ganache and we have a lovely drip cake.
Drip cakes have been crazy popular recently so I thought I’d top it with another craze that has been long lasting, geodes. I saw a video last week of some amazing chocolate eggs in which sugar crystals (geodes) were grown inside them They were made by 2 students, Alex & Abby, from the Culinary Institute of America. The process took about 6 months to complete. Check it out here.
I have made a geode cake before so decided to apply that technique to an Easter egg. A lot quicker than the magnificent eggs Alex & Abby created!
I had a stash of Easter eggs in the cupboard, so decided to see what they’d look like on top of the drip cake as well. I actually think I like the simplicity of this version better.
I will be making a variation on another cake craze next week, the unicorn cake. Again, it will be Easter themed. I’ll keep you all updated via Facebook and Instagram.
It’s not often that I get to make a cake (excluding birthdays) just for my family. This Easter weekend I decided to try out my Russian piping tips. I have had them for a while but haven’t had the opportunity to play with them until now.
I was amazed how quickly and easily these tips created a beautiful floral cake, all of these flowers took less than 10 minutes. I only used three of my twelve piping tips and will try the others out soon.
The main trick is to make sure that the buttercream attaches to the cake before you pull up. The three tips I used looked best kept quite short. I am guessing when I use the tulip tips that they will be best a little taller.
The only issue I had using the tips was with my soft buttercream. As the buttercream warmed, it was more difficult to produce a flower with all the details. You can see this on my cake with the roses. If I was making this cake for someone else I would have scraped the flopped flowers off and repiped As it was for my family (who didn’t even notice!) I just left them. (Please excuse the photos too, taken on my turntable!)
The cake is a Thermomix whole orange cake. I decided that we would have something other than chocolate this Easter. The side of the cake was iced in buttercream lightly, more like a naked cake. I had a thicker layer of buttercream on the top and left this in the fridge to set before piping the flowers.
Here’s a quick demo video for you.
I hope you all had a very happy and safe Easter 🐰