Adorable Mini Bird's Nest Cakes for any Easter table!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 1 Batch of Lemon Cake*
  • 2 bags of Cadbury Mini Eggs (or other chocolate/candy eggs)
  • 80 grams of Grated Dark Chocolate

*1 Batch makes about 22 mini Bundt Cakes of Ø 7cm.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • 22 Mini Bundt Cake Moulds (Ø7cm)
  • Heat Proof Bowl
  • Fine Sieve
  • Silicone Spatula
  • 1 (Disposable) Piping bag(s)

Method

Method

  1. Preheat your oven to 160 degrees Celsius.
  2. Prepare the mini bundt cake moulds by spraying the insides with baking spray.
  3. Fill the mini bundt cake moulds, using a piping bag, halfway and place them in the oven.
  4. Bake for 20 to 25 minutes.
  5. Let the cakes cool entirely before removing the cakes from the moulds.
  6. Make the glaze by adding lemon juice to the powdered sugar and mixing it well. NOTE: It should be thick but pourable, if it's too thin add more powdered sugar, if it's too thick add some more lemon juice.
  7. Pour the glaze over the cooled cakes or dip them in it.
  8. Add some grated dark chocolate to the top of each mini bundt cakes.
  9. Add an easter egg in the middle.

Delicious and simple Peeps Sunflower Cake, for Spring, Easter or any other occasion.

Ingredients

What you'll need

*1,5 batches of this recipe baked in one baking tin, or in three separate baking tins.

Tools

What you'll need

  • Round Cookie Cutter or Cake Ring*
  • Sillicone Spatula
  • Optional: (Disposable) Piping Bag

*Dependant on how big you want the circle of chocolate crispies to be.

Method

Method

  1. Prepare a Chocolate Cake with a diameter of 18cm. NOTE: 1,5 batches of this recipe baked in one baking tin, or in three separate baking tins.
  2. Prepare 2 batches of White Chocolate Buttercream, add some yellow food colouring.
  3. Prepare half a batch of Chocolate Buttercream.
  4. Cut the cake into layers and brush with some Simple Syrup. NOTE: If you baked the layers separetely just level them and then brush with some simple syrup.
  5. Spread layers of White Chocolate Buttercream in between the cake layers and over the outside of the cake.
  6. Place a round cookie cutter or cake ring in the center and pour on the chocolate crispies.
  7. Place Yellow Peeps around the sides, face down. NOTE: You don't have to seperate these.
  8. Place Yellow Peeps around the edges, on top of the cake, faces inward.
  9. Slice and enjoy!

 

Being a beloved character for many children I decided on a colourful Miffy 2nd birthday cake!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Cake

  • 3 Batches of Cake Roll Batter*
  • Small amount of Simple Syrup
  • 600 grams of Whipping Cream
  • 2 teaspoons of Vanilla Extract
  • Nonpareil Sprinkles

Miffy Chocolate Cake Topper

  • 50-100 grams of Dark Chocolate**
  • 20-40 grams of White Chocolate**
  • 20-40 grams of Yellow Chocolate**
  • Gold Food Colouring Powder

*1 Batch makes 1 cake layer, I baked them per batch and did a total of 3 layers/batches. You don't need the small batch of meringue or the extra flour. Bake the cake at the same temperature but for 15-20 minutes, in a brownie pan (22,5 cm × 22,5 cm × 5 cm).
**It all depends on how thick you make the chocolate.

Instead of using coloured chocolate or candy melts you could mix white chocolate with food colouring powder.

Tools

What you'll need

  • Miffy Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Cake Board (25 cm)
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Method

  1. Put your template on a cutting board and tape it down. Cover it with the acetate sheet and tape this down at the back of the cutting board.
  2. Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the Miffy design.
  3. Let this harden in the refrigerator.
  4. Repeat for each colour needed and let the chocolate harden.
  5. Add chocolate spikes, so you can stick the chocolate into the cake later and let harden again.
  6. Brush the yellow chocolate with gold food colouring powder.
  7. Use a piping bag filled with dark chocolate to outline the 2 design.
  8. Once the outer line has set, fill in the 2 design with more dark chocolate and cover with nonpareil sprinkles.
  9. Whip up the whipping cream with vanilla extract to stiff peaks.
  10. Place a small amount of whipping cream on the cake board, then one slice of cake.
  11. Brush the cake with simple syrup.
  12. Cover with whipped cream.
  13. Add the other two layers of cake, repeating steps 11 and 12 again.
  14. Cover the entire cake in whipped cream.
  15. Cover the sides in nonpareil sprinkles.
  16. Stick the chocolates into the top of the cake.

 

Sweet, delicious and dense Boterkoek. A nice treat for any occassion.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 240 grams of Flour
  • 240 grams of Butter*
  • 180 grams of White Caster Sugar (Dutch: Witte Basterdsuiker)
  • 1 teaspoon of Vanilla Extract
  • 2 Eggs*

 

  • Optional: Almond Halves

 

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Springform Pan (Ø26 cm) or square pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Fork or Knife

Method

Method

  1. Preheat your oven to 180 degrees celsius.
  2. Mix the butter and sugar together, then add ONE egg and the vanilla extract and keep mixing.
  3. Add in the flour and mix well.
  4. Line the bottom of the springform pan with baking paper.
  5. Brush the springform pan with butter.
  6. Add in the mixture, flatten and spread it out.
  7. Create a pattern with a fork or knife.
  8. Optional: Place almond halves on top.
  9. Brush with some egg. NOTE: This is what the second egg was for. You don't need all of the egg, just brush a little on top.
  10. Bake for 25 to 30 minutes until golden brown.
  11. Let it cool a little before loosening the edges with a knife and removing the boterkoek from the springform pan.
  12. Let it cool completely before cutting it into pieces.

Castella cake, with vanilla, strawberry and chocolate flavours.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 3 Eggs*
  • 100 grams of Sugar
  • 100 grams of Flour OR 80 grams of Flour AND 20 grams of Cocoa Powder 
  • 40 grams of Honey
  • 40 grams of Milk

  • Optional: 10 grams of sifted Freeze Dried Strawberry Powder
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Whisk Attachment(s)
  • Loaf Pan (21cm × 11cm × 7cm)
  • Plastic Wrap
  • Baking Paper
  • Sillicone Spatula
  • Sieve

Method

Method

  • Preheat your oven to 160 degrees Celsius.
  • Prepare your loaf pan by lining the bottom and sides of the pan with baking paper.
  • Warm the milk and mix in the honey, until the honey has dissolved.
  • Optional: Mix together the flour and cocoa powder OR the flour and strawberry powder.
  • Sift the flour (mixture) well.
  • Whip up the eggs with the sugar, until you've reached the ribbon stage.
  • Add half of the honey and milk mixture and mix briefly.
  • Add half of the flour (mixture) and mix again.
  • Repeat this for the remaining honey and milk mixture and flour (mixture).
  • Use a spatula to mix briefly, scraping the sides and bottom of the bowl.
  • Pour the batter into the prepared loaf pan.
  • Tap the pan to release air bubbles.
  • Bake for 35 - 45 minutes. NOTE: If you press the top gently and the cake bounces back it's done, it took 45 minutes with my oven.
  • Place the cake upside down onto some plastic wrap.
  • Wrap the plastic wrap around the cake and let it cool completely.
  • Unmould the cake.
  • Slice off the sides before serving.

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