Easter Bunny Cake | Good Housekeeping UK
- 5 years ago
Our Easter Malteser bunny piñata cake cuts open to reveal a hidden centre of malt, chocolatey goodness! You can use as many of the Malteser bunnies around outside of the cake as you like, or leave them off all together.
Ingredients
FOR THE CAKE
400 g (14oz) butter, at room temperature, plus extra to grease
400 g (14oz) caster sugar
8 medium eggs, beaten
300 g (11oz) self-raising flour
50 g (2oz) malt-flavoured drinking powder (we used Horlicks)
60 g cocoa powder
FOR THE ICING AND DECORATION
150 g (5oz) milk chocolate, melted and cooled
175 g (6oz) Maltesers
275 g (10oz) butter, softened
525 g icing sugar
2 tbsp. cocoa powder
2 tbsp. milk
2 tbsp. malt-flavoured drinking powder
10-12 Malteser bunnys, to decorate (optional)
Directions
Heat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of two 20.5cm (8in) round cake tins.
Put the butter and caster sugar in a very large mixing bowl and beat with an electric whisk until the mixture is light and fluffy, about 5min.
Add the eggs, a little at a time, beating well after each addition. Add 1-2tbsp flour if the mixture begins to curdle. Fold in the remaining flour, malt and cocoa powders until evenly mixed.
Divide the mixture equally between the cake tins and bake for 45-50min, until just firm to the touch and a skewer inserted comes out clean. Cool completely on a wire rack.
To make the icing and decorations: gently melt the milk chocolate in a bowl set over a pan of barely simmering water. Set aside 50g (2oz) of the melted chocolate in a separate large bowl for the icing, and leave both bowls to cool slightly.
Meanwhile, on a piece of parchment paper draw two bunny ears about 15cm (6in) long and 7cm (23/4in) at the widest point. Use the 100g (31/2oz) milk chocolate to make the bunny ears, spooning and spreading the chocolate within the lines of each template. The chocolate should be fairly thick. Crush 40g (11/2oz) of the Maltesers into crumbs, and use a little to sprinkle on to the chocolate shapes to make the inside of the ears. Set in the fridge to harden completely. Set aside the remaining crushed Maltesers.
To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy. Remove 250g (9oz) of the icing into the reserved milk chocolate bowl, add the cocoa powder and 1tbsp milk and beat together until combined. Set aside. To the remaining plain icing, mix in the malt powder and 1tbsp milk.
To assemble, level the tops of the cakes and split both in half horizontally to make four layers. From the centre of three of the layers, cut out an 8cm (31/4in) disc (See GH Tip).
On to your chosen cake stand or cake board, sandwich the three cake rings together using most of the chocolate icing, and ice the inside of the central hole but not the top of the stack. Scantly ice the outside of the cake stack with the malt icing (to seal in crumbs and make the final icing neater). Chill until firm (about 30min), covering the remaining icing bowls with cling film to stop them from drying out.
Fill the central hole with the remaining whole Maltesers. Ice the top of the stack with the remaining chocolate icing, then top with the final whole layer of cake. Neatly ice the top and sides of the cake with the remaining malt icing. Arrange the chocolate bunnies around the outside of the cake, if using. When ready to serve, carefully push the bottom of the bunny ears into the top of the cake, and sprinkle the remaining crushed Maltesers around the top edge of the cake. Tie some ribbon around the outside of the cake, if you like.
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Ingredients
FOR THE CAKE
400 g (14oz) butter, at room temperature, plus extra to grease
400 g (14oz) caster sugar
8 medium eggs, beaten
300 g (11oz) self-raising flour
50 g (2oz) malt-flavoured drinking powder (we used Horlicks)
60 g cocoa powder
FOR THE ICING AND DECORATION
150 g (5oz) milk chocolate, melted and cooled
175 g (6oz) Maltesers
275 g (10oz) butter, softened
525 g icing sugar
2 tbsp. cocoa powder
2 tbsp. milk
2 tbsp. malt-flavoured drinking powder
10-12 Malteser bunnys, to decorate (optional)
Directions
Heat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of two 20.5cm (8in) round cake tins.
Put the butter and caster sugar in a very large mixing bowl and beat with an electric whisk until the mixture is light and fluffy, about 5min.
Add the eggs, a little at a time, beating well after each addition. Add 1-2tbsp flour if the mixture begins to curdle. Fold in the remaining flour, malt and cocoa powders until evenly mixed.
Divide the mixture equally between the cake tins and bake for 45-50min, until just firm to the touch and a skewer inserted comes out clean. Cool completely on a wire rack.
To make the icing and decorations: gently melt the milk chocolate in a bowl set over a pan of barely simmering water. Set aside 50g (2oz) of the melted chocolate in a separate large bowl for the icing, and leave both bowls to cool slightly.
Meanwhile, on a piece of parchment paper draw two bunny ears about 15cm (6in) long and 7cm (23/4in) at the widest point. Use the 100g (31/2oz) milk chocolate to make the bunny ears, spooning and spreading the chocolate within the lines of each template. The chocolate should be fairly thick. Crush 40g (11/2oz) of the Maltesers into crumbs, and use a little to sprinkle on to the chocolate shapes to make the inside of the ears. Set in the fridge to harden completely. Set aside the remaining crushed Maltesers.
To make the icing, in a large bowl beat together the butter and icing sugar with an electric whisk until light and fluffy. Remove 250g (9oz) of the icing into the reserved milk chocolate bowl, add the cocoa powder and 1tbsp milk and beat together until combined. Set aside. To the remaining plain icing, mix in the malt powder and 1tbsp milk.
To assemble, level the tops of the cakes and split both in half horizontally to make four layers. From the centre of three of the layers, cut out an 8cm (31/4in) disc (See GH Tip).
On to your chosen cake stand or cake board, sandwich the three cake rings together using most of the chocolate icing, and ice the inside of the central hole but not the top of the stack. Scantly ice the outside of the cake stack with the malt icing (to seal in crumbs and make the final icing neater). Chill until firm (about 30min), covering the remaining icing bowls with cling film to stop them from drying out.
Fill the central hole with the remaining whole Maltesers. Ice the top of the stack with the remaining chocolate icing, then top with the final whole layer of cake. Neatly ice the top and sides of the cake with the remaining malt icing. Arrange the chocolate bunnies around the outside of the cake, if using. When ready to serve, carefully push the bottom of the bunny ears into the top of the cake, and sprinkle the remaining crushed Maltesers around the top edge of the cake. Tie some ribbon around the outside of the cake, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi