Forget the eggs - this DIY bunny cake will be your sweetest Easter treat ever. The Easter holidays are a time to gather with friends and family around a delicious spread of food. Blackbird Cakes are sharing how to create this winning masterpiece, taking your banquet from plain vanilla to chocolate heaven! Blackbird Cakes is not your standard cake shop or bakery, they do things a little differently. They don’t just create delicious, one-off cakes, they can also help you to create your own, from afar, via their very own Make a Blackbird Cake magazine or online classes. You will find step by step recipes and instructions to make your very own Easter Bunny cake on the Blackbird Cakes website. Sign up for recipes and easyto-follow videos of each step of the decorating process at blackbirdcakes.com.au/bunny. The first twenty
RECIPE -
Bake this cake for the Easter holidays and share your photos on your social media account with the hashtag #BBCakesNailedIt to win some amazing prizes. The cake that ‘Nailed It!’ will win a prize pack including a Blackbird Cake Kit of your choice, an “I Nailed a Blackbird Cake’ apron and a printed copy of the Make a Blackbird Cake magazine (valued at $125). Second place, ‘Gave it Your Best’, prize includes a printed copy of the Make a Blackbird Cake magazine and cake decorating (valued at $75). The ‘Most Creative Interpretation’ prize winner will receive a printed copy of the Make a Blackbird Cake magazine (valued at $25). What are you waiting for… get baking! @blackbirdcakes
METHOD:
BLACKBIRD CAKES CHOCOLATE CAKE RECIPE by Sharon Frantz Preparation Time: 45-60 minutes Cooking Time: 120+ minutes Recipe Yield: 1 Dolly Varden Chocolate Cake INGREDIENTS: • 275gm butter • 200gm water • ¾ teaspoon instant coffee • 275gm chocolate • 500gm sugar • 1 teaspoon vanilla bean paste • 5 eggs • 65gm vegetable oil • 150gm sour cream • 165gm self-raising flour • 165 gm plain flour • 45 gm Dutch cocoa powder
subscribers will also receive free access to the Make a Blackbird Cake Magazine - Dolly Varden Issue, which has six fabulous cake projects, pro-tips and much more.
1. In a saucepan, add your butter, water and instant coffee. Heat until the butter is melted, and it is just below boiling point. 2. While your butter mixture is heating, place your chocolate, sugar and vanilla in a large bowl. 3. Pour the butter mixture over the chocolate, sugar and vanilla. Give it a quick stir until the sugar is coated in liquid and let sit for 5 minutes. 4. Combine your self-raising flour, plain flour and cocoa in a small bowl. You can sift or whisk to remove any lumps.
EQUIPMENT: • Scales • Large bowl, medium bowl and small bowl • Saucepan • Knife • Whisk • Spatula • Tea towel • Cooling rack • Dolly Varden cake tin
5. Now that your chocolate mixture has had a chance to soften, mix well with a whisk to combine all ingredients.
For step by step instructional videos on how to fill and frost your cake, cover with fondant and decorate your Bunny, go to the Blackbird Cakes website and follow the links to sign up to their FREE online Easter Bunny Cake course. Happy Easter!
10. Pour your cake batter into the tin, filling to about 4cm below the top of the tin (pretty much most of the batter!). Tap the bottom of the tin on the bench to settle the mixture. Then into the oven it goes.
blackbirdcakes.com.au/bunny
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6. In another bowl, combine your eggs, sour cream and vegetable oil. Whisk lightly to combine. 7. Allow your chocolate mixture to cool to room temperature. While your chocolate is cooling, it’s a great time to prepare your Dolly Varden cake tin and make your sugar syrup and ganache filling – go to blackbirdcakes.com.au/bunny for these recipes. 8. Once your chocolate is almost at room temperature, turn your oven on (160°C) and line your cake tin with butter and flour. 9. Mix the egg mixture into the chocolate mixture until combined. Add the flours and cocoa in two batches and mix until combined, making sure there are no lumps. Don’t overmix here or you will add too much air to the mixture.
11. Bake for around 2 hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin and turn out onto a cooling rack when cool.
