Easter
Easter Basket Cake
Bunny Pancakes
Easter Bicuits
Banana Churro Bowls
Bunny Cake
Easter Bunny Buns
Easter Basket Cake
Serves 10 Generously
Ingredients
Cake;
5 ⅓ Cups Self raising Flour
4 Cups Caster Sugar
4 tsp Bicarbonate of Soda
4 Cups Milk
4-6 tsp Vanilla Essence
1 ⅓ Cup Vegetable Oil
4 tbsp Apple Cider Vinegar
Butter icing inside cake;
500g Blueberry & Lemon Icing sugar - Sugar & Crumbs
220g Butter
1-2 tsp Vanilla Essence
Pink, yellow & orange food colouring
Butter icing outside cake;
1kg Icing Sugar
440g Butter
2-3 tsp Vanilla Essence
Yellow & Pink Food Colouring
Others
Foil - For handle
Pink & White Fondant
Method
Cake;
Preheat the oven to 180C and prepare 2 x 20cm baking tins
Sift the flour and bicarbonate of soda into a large bowl.
Add the sugar and mix to combine.
Pour the milk, vinegar, oil and vanilla essence into the middle of the flour mix.
Mix together until smooth.
Split the mix into the 2 baking tins
Place foil over the top of both tins.
Bake for 25-35 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Butter Icing inside cake;
Sift the icing sugar into a large bowl
Add the butter and vanilla essence
Mix together until smooth.
Split the butter cream into 3 bowls and colour each one.
Place in the fridge until needed
Butter Icing on the outside;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence
Mix together until smooth
Place ¼ into a seperate bowl and colour it pink.
Colour the rest of the mix yellow
Decorating;
Cut both cakes into 2 to make 4 layers.
Place one piece on your cake board and add one of your coloured butter icings.
Repeat this until the top layer of cake is on.
Place the cake in the fridge for 20-30 minutes to let the layers set a little.
Cut down the cake to make the bottom slightly smaller that the top
Do a crumb coat around the outside with the yellow butter icing and place back in the fridge for 15-20 minutes to set.
Using a straight piping nozzle; pipe a straight line up and then pipe over the top, lengthways all the way down the line.
Repeat this the whole way round the cake. Please see my pictures if you need any help.
Place the cake in the fridge if the icing gets too soft, or you can place in the freezer for 25-20 minutes.
Rolls some foil up and out in the shape of a handle.
Roll the pink fondant and cut into long strips.
Wrap the fondant around the foil.
Use toothpicks to place the foil in the cake for the baskets handle.
Make buttercream flowers with the pink and yellow icing and place them around the basket.
Place the cake in the fridge while you make the fondant bunny.
Roll a ball out of white fondant. Make one bit slightly flat to go on the cake.
Make 2 small ovals to be the feet, place them either side.
Roll a small white ball, for the tail, and use a small pair of scissors to cut little slices in the ball to make it look like a fluffy tail.
Use the pink fondant to make a larger pink circle on each of the feet and 3 smaller ones to go on the toes. Please see my picture for help.
Put the bunny pieces together and place on the basket.
Add some chocolate eggs on the top of the basket.
Serve
Enjoy!
Bunny Pancakes
Makes 4
Ingredients
250g Self Raising Flour
6 tbsp Caster Sugar
2 tsp Baking Powder
300ml Milk
1-2 tsp Vanilla Essence
1 tsp Ground Cinnamon
Oil to cook
Fruit for the bunny feet and tail
Method
Sift the flour, cinnamon and baking powder into a large bowl.
Add the caster sugar and mix to combine.
Pour the milk and vanilla essence into the middle of the mix
Mix until smooth.
Heat a little oil in a frying pan.
Pour the mix into the frying pan, making 2 medium size circles, 2 smaller circles and 2 small ovals. Please see my picture if you need any help with this.
Let cook for 2-3 minutes or until the pancake has started to brown on one side.
Flip the pancake and repeat.
Assemble the pancake into a bunny shape; Place one of the bigger circles over half the other one. Then place the two ovals in place of the ears. Lastly add the two little circles for feet.
Use a small cookie cutter or a knife to cut a small circle for the bunny’s pad and 3 slightly smaller ones for the 3 toes.
Repeat this for the second foot.
Use a small heart shaped cutter to cut out a heart for the tail. Put that in place.
Serve
Enjoy!
Easter Bicuits
Why not let the kids help decorate?
They would love it!
Makes 25
Ingredients;
Shortbread;
250g Butter
125g Icing Sugar
125g Cornflour
250g Plain Flour
3-4 tsp Vanilla Essence
Icing;
250g Raspberry Ripple Icing Sugar
1-2 Cups Water
Other (All optional);
Yellow, pink, black food colouring
Sprinkles
Edible pen
Method
Shortbread;
Preheat the oven 180C
Place the butter and vanilla into a large bowl.
Sift the icing sugar into the bowl and mix together until smooth.
Sift the flour and cornflour in. Mix to create a dough.
Place in the fridge for 30 minutes.
Roll the dough out to roughly ½ cm thick and cut your shapes out.
Prick each biscuit with a fork 2-3 times.
Bake for 10-15 minutes.
Let cool completely before decorating.
Icing;
Sift the icing sugar into a bowl.
Slowly add the water in and mix till it is a thick consistency.
Split the mix into separate bowls, the amount depends on which colours you intend to use most.
Colour your icing and transfer into piping bags.
Decorate your biscuits however you would like to.
Serve
Enjoy!
Banana Churro Bowls
Makes 8
Ingredients
1 Cup Water
2 ½ tbsp Caster Sugar
2 tbsp Vegetable Oil
3 Cups Plain Flour
2-3 tsp Vanilla Essence
1 Banana
2-3 Cups Vegetable Oil - For Frying
Coating;
½ Cup Caster Sugar
2 tsp Ground Cinnamon
Filling;
Scoop of icecream
2-3 Mini Eggs
Method
Boil the water in a medium pan.
Add the sugar and stir till dissolved.
Add the oil and vanilla essence, stir and then remove from heat.
Sift the flour in and mix to create a dough.
Whizz your banana up, in a separate bowl, to make a smooth puree.
Add the banana into the churro dough. Mix to combine.
Get 8 ramekin dishes, or things of similar size. Cover them in cling film.
Transfer the dough into a piping bag, pipe around the ramekin to make a bowl shape.
Place them in the freezer for 1-2 hours.
Once the churro bowls are solid, pour the oil for frying into a large saucepan.
Heat the oil until when you splash a little water in the oil it sizzles.
Place one of your churro bowls in the oil.
Fry for 3-4 minutes then flip them over and fry for a further 3-4 minutes.
Take the bowl out and let sit for 10 minutes before coating.
Coating;
Mix the sugar and cinnamon together.
Coat the churro bowls with the mix.
To serve;
Place a scoop of icecream in the center of the bowl. Place 2-3 mini eggs in the ice cream. This makes it like a nest.
Serve
Enjoy!
Bunny Cake
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of Soda
2 Cups Milk
2-3 tsp Vanilla Essence
⅔ Cups Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g IcingSugar
220g Butter
1-2 tsp Vanilla Essence
1-2 drops Milk if needed
Green Food Colouring
Extras;
Wafer Flowers
White, pink, black, green fondant
Pink Food Colouring
Method
Cake;
Preheat the oven 180C and prepare 2 7” round cake tins and a 5” round cake tin.
In a large bowl sift the flour, sugar and bicarbonate of soda.
Pour the milk, vanilla, oil and vinegar onto the dry ingredients
Mix until completely smooth
Fill the 5” tin until ¾ quarters full
Split the rest of the batter between the 2 7” cake tins.
Cover all the tins with foil.
Bake for 30-40 minutes or until a toothpick comes out clean
Let cool completely before decorating
Butter Icing;
Place the butter and vanilla in a large bowl.
Sift the icing sugar into the bowl.
Mix until you have a thick butter cream.
Add a little milk if the buttercream is too thick.
Take about a cup of butter cream and place in a separate bowl.
Colour the cup with green food colouring
Place the butter cream in the fridge until needed.
Decorating the cake;
Place the first 7” cake on a cake board.
Spread a layer of butter cream over the cake
Place the second 7” cake on top
Spread a thin layer of butter cream over the entire cake and smooth it out
Place in the fridge for 10-20 minutes to allow the buttercream to set.
Spread a thicker layer of butter cream over the entire cake and smooth it out (leaving ½-1 cup butter cream left over)
Place the cake in the fridge to allow the icing to set a little.
Break the 5” cake into crumbs and place in the leftover buttercream.
Mix to combine, you can add a little milk if the buttercream isn’t spreading well.
Combine the cake and buttercream to make a ball, place in cling film and place in the fridge for 20 minutes to allow the icing to set.
Roll out your green fondant to fit over the 7” cakes. Place it on the cake and smooth it out
Roll some white fondant to cover the big cake ball.
Gently make a small dent where the eyes will be.
Roll a small pink oval and place it where the nose will go. You can use a little water to stick it on.
Roll 2 small black balls of fondant for the eyes and stick them in place.
Use a fondant tool to draw the lines of the bunnies mouth.
Use the pink fondant to make the blush on the bunnies cheeks. I used a clean makeup sponge
Place the cakes in the fridge while you make the rest of the bunny.
Use white fondant to make the bunnies feet for the top of the cake; roll the fondant into a ball, squish it down a little bit then use a fondant tool to make the lines for his toes
Get some more white fondant and roll it to make the feet.
Use some pink fondant to make the pads on the feet. I used small oval cutters
Use a fondant tool to make the dents for it’s toes.
Get some more white fondant and roll it into an ear shape
Roll some pink fondant to go in the middle of the ear. You can use some water to stick it on.
Fold the corners of the ears down and place a large skewer in the bottom, to the top of the ear.
Place the head of the bunny on the back of the 7” cake.
Add all the feet and ears in place
Use a little green fondant to stick the wafer flowers in place
Pipe lines down from the flowers to make stems.
Use a leaf piping nozzle to pipe leaves around the cake
Place in the fridge until ready to serve
Serve
Enjoy!
Easter Bunny Buns
Makes
10-12
Ingredients
4 Cups Strong White Flour You can use plain flour instead
½ Cup Caster Sugar
1 tsp Salt
4 tsp Instant Yeast
1 ½ Cups Milk - Warmed + Some for brushing
2 tsp Vanilla Essence
4 tbsp Butter - Softened
Olive Oil for greasing
80g Lime & Sea Salt Chocolate - Moo Free - Cut into squares
Method
In a large bowl sift the flour, sugar and salt. Add the yeast.
Mix to combine
Add the warm milk, vanilla and butter.
Mix with a fork until you can’t anymore
Knead with your hands until you have a smooth, elastic dough. About 10-15 minutes
Spread a little olive oil in a clean bow.
Place the dough in bowl, cover with a clean tea towel and place in a warm spot for 1-1 ½ hours or until the dough has doubled in size.
Once the dough has risen, knead for a couple of minutes.
Separate into 3; 1 x 500g, 1 x 300g & 1 x 200g Roughly.
Divide each ball into 10-12 equal pieces and shape like balls.
For each bunny you’ll need 10-12 x 50g for the body, 10-12 x 30g for the head & 10-12 x 20g for the ears.
Place a square of chocolate in the middle of all the bodies and heads and roll them back into balls.
Cut ¾ of the way down, in the middle, of the ears to create a round heart shape.
On a baking tray, assemble the bunnies; a body, head and ears. Make sure the pieces are touching
Preheat the oven 180C
Cover and let rise for 20 minutes.
Brush with a little milk
Bake for 10-15 minutes or until browned and hollow sounding when you tap the bottom.
Enjoy warmed!
This recipe was originally by foodie.yuki
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