Happy Easter to you all!
I waited for this cake with great anticipation. Because I love, love, love carrot cakes!
Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.
my son made the chicken basket at his art class in school
This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.
before I put the chocolate eggs on top
I made this cake as a gift for a 2 months old little girl called Maria. She is the daughter of our friends, and we were invited to her christening in Cambridge on Easter Sunday. (By the way, no cakes and cupcakes made for this Easter, because I literally had no time to do anything else surrounded with my 3 kids…. 🙂 )
I baked two round cakes of two different sizes and stacked them on top of each other. I used an old sponge cake recipe, using only 8 eggs + 8 full table spoon of plain flour + 8 full spoon of brown sugar, and that’s it for the cake.
To make the filling I made a white chocolate ganache using 600 ml of double cream + 300 g of white chocolate + pink gel colour.
I covered the cake first with a layer of delicious almond marzipan then finally with white fondant.
I made the butterfly on top from royal icing with the technique called Australian Lace.
Cheese cakes are my husband’s favourites these days, chocolates are mine so I thought I would combine them together for everyone’s pleasure. I looked up for a good recipe and found one on BBC GoodFood that was very easy to make and need no baking but has to chill overnight in the fridge.
I made some changes with the ingredients, this is my version:
In the background you can see the chocolate lollipops we made with my daughter and the duck eggs we decorated with tissue paper, this technique is called decupage.
Easter is over, half term is almost over, school is back on Monday… I brought today my Easter’s Cupcakes both made last year and the ones I’ve made last weekend. To be honest I don’t remember what recipe I used last Easter but this time around I baked a fresh raspberry cupcake topped with mascarpone cream cheese. I also used some shredded coconut which I previously coloured with green food colour and ready-made raspberry icing to decorate, as well as mini chocolate eggs and other shapes.
Ha-ha-ha….a just wanted to post my two pictures of Easter cupcakes together WITH this post, and messed it all up! I’m still learning how this WordPress blog works. So for now I will leave the second picture hanging somewhere. Apparently…as I couldn’t manage to insert it NEXT to the first one. What am I doing wrong???