While some parents are busy getting their children ready to go back to school, I have been busy getting ready for Easter! Production begins early in The Bunny House, as each of my candy Easter eggs is made by hand, and a lot of work goes into each one.
But if you’re more interested in cake than candy, here are some of the cakes that I have had the pleasure of making in the past few weeks:
1/4 slab vanilla sponge with blueberry chocolates, shaped as shoes and handbags
Danni loves handbags, shoes and the colour purple, all of which combined nicely onto a 1/4 slab vanilla sponge cake. I hope you liked the blueberry-flavoured chocolates, Danni!
Pretty pink 21st cake: chocolate mud cake with caramel fudge filling.
Close-up of the edible flower.
Featuring pearls, blossoms, diamantes and a large jewel-centered flower, Jessica’s 21st cake was a pretty, pink affair. The cake itself was a chocolate mud cake with caramel fudge filling.
And finally…my most recent croquembouche!
68-puff croquembouche: profiteroles filled with continental custard and drizzled with dark chocolate.
Filled with continental custard and drizzled with dark chocolate, this 68-puff croquembouche was made for a birthday party in December last year, with catering by Capelli Foods.
Well, I suppose it’s time for this little bunny to hop to it and get back to work! Have a great day!
Tagged: birthday, birthday cake, cake, candy, candy Easter eggs, candy Easter eggs Australia, chocolate, croquembouche, dairy free, gluten free, Gympie, handmade candy Easter eggs, icing flowers
