Hippity Hop!

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

Chocolate time

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.

Happy Easter!

Russian tips-1It’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.

Russian tips-2

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.

Russian tips-5

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!)

Russian tips-3

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 🐰