I've gone a bit overboard with the Easter goodies this year. I'm pretty sure I've got enough chocolate foil eggs to stock a Tesco Express. When I came home last weekend with yet more Easter stuff, my husband remarked "I've never seen anyone with so much Easter stuff before". I've got Easter baskets, Easter bubbles, Easter eggs, Easter bunnies, bunny ears, bunny bubbles, chirping chicks, and tissue grass. You name it, I've got it!
I'm not going to lie, the whole process for making this cake took ages - it took me about 3 days from start to finish (I'm obviously not a professional cake decorator lol!) On the first day I made the icing (Malibu lemon), and baked the cakes before popping them in the fridge to firm up before carving. On the second day I filled the cakes with the icing and some lemon curd in between each layer, and then carved the cakes until I was happy with the shape. I covered the iced cake in fondant, made all of the little flowers and Easter eggs, and then made my bunny's ears. After all, no Easter Bunny is complete without a set of big white and pink bunny ears! On the third day I finished off the cake by making an adorable little fondant chick - complete with floral Easter bonnet, a fondant carrot, I pipped the grass onto the base, and attached the bunny's nose, eyes, ears and fluffy tail.
Cream Cheese Pound Cake
Originally from Southern Living Magazine, 2001
1 1/2 Cups (340g) Butter, softened at room temp
1 (8-ounce) Package (225g) Cream Cheese, softened at room temp
3 Cups (675g) Sugar
6 Large Eggs
3 Cups (375) Plain Flour
1/8 tsp Salt
1 Tbsp Vanilla Extract
1. Preheat oven to 300ºF (150ºC). In a medium bowl, combine the flour and salt together and set aside.
2. In a large bowl beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the sugar, and beat well (about 4 mins) but make sure not to over beat.
3. Add the eggs 1 at a time, beating until combined before adding the next egg.
4. Gradually add flour mixture to butter mixture, beating at low speed until just blended after each addition. Stir in vanilla.
5. Pour the batter into a greased and floured 10-inch Bundt pan, or parchment lined cake tins (if using). Bake for 1 hour and 40 minutes, or until a wooden skewer inserted in center comes out clean. Cool in the pan for 10 to 15 minutes, and then remove from pan and let cool completely on wire rack.
The cake went down a treat with everyone, and even though it was a bit of a shame to cut my little bunny's bum off, I loved how easy it was to slice, and that I could see each delicious layer!