Hop to it – croquembouche, cake and candy eggs!

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!