From Your Our Kitchen To Yours – Easter Edition

Have fun and remember we are lawyers not bakers…

Easter Bunny Cake

View our cooking video here

Prep The cake

1. Grab your favourite sponge recipe and cook your sponge in a round cake tin!
2. Once your cake is golden brown and cooked leave it to rest and cool.

While the cake is cooking or cooling

1. Make your Swiss Meringue Icing see below for the recipe!
2. Cut out some bunny ears – Get creative! (Scrapbook them, print them offline, or draw them!)

Once cooked and cooled it is Decorating Time!

1. Cut your cake directly down the middle to make two halves.
2. Make a rim of icing at the round edge of one half of your cake piece.
3. Fill one half with whatever cake filling your heart desires – We used strawberries, lemon curd and raspberries – DELICIOUS
4. Place the unfilled sponge directly on top of the filled piece of sponge.
5. Turn the cake side ways to be standing up on the flat cut section.
6. Cut a small triangle out of the top of the cake this is where the bunnies head shape is created and where you can later place the bunnies ears.
7. Cover the cake in icing.
8. Place the bunny ears on the cake
9. Add whatever other decorations you want – Have Fun!

Swiss Meringue Icing

• • 4 large egg whites
  • 1 cup sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract

Tessa used Katharine’s Kenwood Mixer and its super special Swiss Meringue function but we know that not everyone has access to this machine so we recommend following the below recipe to make the perfect Swiss Meringue Icing!

NOTE:Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy. However, you can frost your cake or cupcakes and refrigerate overnight if needed; the meringue will be less airy the next day, but still fine

1. 1. Combine the egg whites, sugar, and salt: In the bowl of a stand mixer, combine the egg whites, sugar, and salt.
   2. Dissolve the sugar into the egg whites: Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl.Continuously, but gently, stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. Test this by dipping a finger into the mixture and rubbing it between your fingers—the mixture should no longer have any grains of sugar in it and should be very warm to the touch.
   3. Beat the meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on medium-low speed until foamy, about 2 minutes.Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift up the whisk, and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat a few seconds to mix it in..