Cake
Glaze
Meringue
Equipment
Cake
Preheat oven to 350°F.
Butter and flour dust the Bundt pan.
In a bowl add the butter, caster sugar, vanilla extract and the zest of two lemons. Mix until light in color and soft in texture.
In a separate bowl, mix the almond milk and 5 eggs together.
Slowly add the milk and egg mixture to the butter mixture, mixing as you add.
Mix the dry ingredients together in a separate bowl.
Fold the flour mixture into the wet mixture in 3 parts until flour pockets are no longer visible.
Transfer to the Bundt tin and bake for 45 minutes.
After removing from oven, allow to cool for 1 hour before removing from pan and decorating.
To remove cake from pan, cover the bottom with your decorating plate and flip upside down.
Glaze
Place all ingredients in a bowl and mix until there are no lumps.
Meringue
Heat a half pot of water until simmering or 185°F.
Place the egg whites in a heatproof bowl on top of the simmering water. Heat egg whites until the temperature reaches 140°F.
Take off heat and start mixing. When frothy, add cream of tartar.
Every 30 seconds, add the sugar in tablespoons until all the sugar is used.
Assembly
Once the cake has cooled, smooth on the glaze.
At this point, it should look like a rabbit hole. Now you are going to make your rabbit. If you’re worried that the Bundt hole is too big you can use a ramekin so the meringue doesn’t all disappear.
Heap half of the meringue into the center to create the bunny’s body. Smooth it out with your palette knife/butterknife.
Now add a big ball of meringue for the tail. Using a fork, dip it in the tail and pull it out to create spikes to make the tail look fluffy.
Pipe on two long feet.
Then color the last of your meringue with the pink food dye.
Add three toes to the feet.
Cake
Glaze
Meringue
Equipment
Cake
Preheat oven to 170°C.
Butter and flour dust the Bundt tin.
In a bowl add the butter, caster sugar, vanilla extract and the zest of two lemons. Mix until light in color and soft in texture.
In a separate bowl, mix the almond milk and 5 eggs together.
Slowly add the milk and egg mixture to the butter mixture, mixing as you add.
Mix the dry ingredients together in a separate bowl.
Fold the flour mixture into the wet mixture in 3 parts until flour pockets are no longer visible.
Transfer to the Bundt tin and bake for 45 minutes.
After removing from oven, allow to cool for 1 hour before removing from pan and decorating.
To remove cake from the tin, cover the bottom with your decorating plate and flip upside down.
Glaze
Place all ingredients in a bowl and mix until there are no lumps.
Meringue
Heat a half pot of water until simmering or 85°C).
Place the egg whites in a heatproof bowl on top of the simmering water. Heat egg whites until the temperature reaches 60°C.
Take off heat and start mixing. When frothy, add cream of tartar.
Every 30 seconds, add the sugar in tablespoons until all the sugar is used.
Assembly
Once the cake has cooled, smooth on the glaze.
At this point, it should look like a rabbit hole. Now you are going to make your rabbit. If you’re worried that the Bundt hole is too big you can use a ramekin so the meringue doesn’t all disappear.
Heap half of the meringue into the center to create the bunny’s body. Smooth it out with your palette knife/butterknife.
Now add a big ball of meringue for the tail. Using a fork, dip it in the tail and pull it out to create spikes to make the tail look fluffy.
Pipe on two long feet.
Then color the last of your meringue with the pink food dye.
Add three toes to the feet.
Madagascar Bourbon Pure Vanilla Extract
