Easter Spice Cake

Look in bakeries and cake icing shops for ready made marzipan animals.


Serves: 12
300 ml Double cream ( 1/2 pint)
375 Gram White chocolate, broken up (13 oz)
1 Teaspoon Lemon juice
2 Tablespoon Desiccated coconut
Green food colouring
110 Gram Marzipan (4 oz)
Marzipan or sugar rabbit
1 Spice cake


Gently heat the cream in a small saucepan until bubbling around the edges. Remove from the heat and add the chocolate and stand covered for 1 minute.
Stir until smooth and all the chocolate has melted, beat in the lemon juice. Chill until firm enough to hold a peak. Colour the coconut with a few drops of colouring.
Roll out the marzipan and cut out rabbit shapes with a biscuit cutter, cut out eyes with a small icing nozzle. Cover the top and sides of the cake with the icing. Arrange the cut out rabbits around the sides of the cake. Sprinkle the coconut in the centre of the cake and place the rabbit on top.


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