Easter Is Just Around The Corner, Are You Ready?
WORDS: CHYKA KEEBAUGH
IMAGES: marcel aucar
LOCATION : ORMOND COLLECTIVE
I really feel as though Easter has snuck up on us this year but I am so excited just to get back out there plan a celebration that is fun, delicious and inspired by something a little out of the box.
Now, you know I love a theme and after all the lockdown gardening I have been dong I have been amazed at some of the produce I have been able to grow in my Veggie patch. I love gardening and pottering about, but I am also the first to say not everything worse out to plan! One thing I have become a little too obsessed with growing is the perfect carrot! As crazy as it sounds, their lush tops and vibrant colours suck me right in and although my attempts so far have been a little on the unsuccessful side - I have decided that this Easter - It’s all about the carrot!
In the lead up to Easter, I am excited to share with you my entire set up and considering we are living in such topsy turvy times - I’m going to mix it up a little and start with dessert first! Because seriously, could there be anything more gorgeous than this carrot cake made by the baking goddess The Butchers Daughter! A beautifully frosted carrot cake is the perfect dessert for every Easter celebration. With layers of buttercream frosting in the brightest orange, this cake is the absolute star of the show. Order your Easter cake now before it’s too late and the bakery is booked out, you will not regret it! In fact, I want to see your guests reaction when they see it let alone taste it!
Carrot Cake as made by The Butchers Daughter
Ingredients
3 cups of plain flour
3 tsp bicarbonate of soda
3/4 tsp salt
2 1/4 tsp cinnamon
440ml Vegetable Oil
1 1/2 cups brown sugar
1 1/2 cups castor sugar
1 1/2 tsp vanilla
6 Eggs
4 1/2 cups grated carrot
Method
Preheat Oven to 170°C, pre-line an 8 inch round cake tine.
Sift dry ingredients into a bowl
In another bowl, whisk sugars and oil together. Whisk in eggs.
Fold through dry ingredients into wet ingredients, followed by your carrots.
Pour into the pre-lined tin and bake for 45mins - 1 hour, or until skewer comes out clean.
Another fun idea for dessert or if you’re like me and love a pre-lunch or pre-dinner tipple is the chocolate bunny cocktail. Now, this is a little tricky, but an absolute crowd pleaser especially if you put the drink together in front of your guests - or even better, set up a drink station for your guests to build their own chocolate bunny drink.
TOP TIPS
Dip a knife in boiling water, dry off and slice your bunny ears diagonally. This works best if your bunny is at room temperature.
The smaller the bunny, the smaller the drink!
To keep your chocolate bunny as intact as possible during drinking, pre-make your cocktail or mocktail and keep it in the fridge, along with your bunny. The colder the better!
Bunny Mudslide
Ingredients
50g dark chocolate
ice
60ml coffee-flavoured liqueur/ or cocoa for a non-alcoholic version
60ml vodka/ omit for a non-alcoholic version
60ml Irish cream liqueur/or chocolate topping for a non-alcoholic version
100ml double cream
Method
Put your chocolate bunnies in the fridge to chill overnight.
Melt your chocolate in a shallow bowl in the microwave in short bursts.
Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream/ or non-alcoholic ingredients. Shake until the outside of the shaker is very cold.
Remove your bunnies from the fridge, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
A beautiful addition to your Easter desserts is a simple cookie. Michelle’s Cookies are my go-to for every celebration, her designs are simple yet divine and her artistry truly has to be seen to be believed. The details on these tiny biscuits are just too cute and there really is nothing better to dip into your tea or coffee after a long afternoon of celebrating. They also make the sweetest gifts and are a great alternative to gifting chocolate.
