Mini Bundt Easter Bunny Set
Set for baking and decorating mini Bundt Easter bunnies
13% off
Mini Bundt Easter Bunny Set
Set for baking and decorating mini Bundt Easter bunnies
Article no.:
21063
Bake playful mini Bundt Easter bunnies for your Easter table. The set contains a premium Silikomart mini Bundt silicone mould, royal icing, flower paste, paste colours, marshmallows and pearlescent sugar pearls for decoration. A mini Bundt cake recipe is included. A piping nozzle and disposable piping bag are supplied for finishing the bunnies.
Exact contents, including detailed product and food information:
Mini Bundt silicone mould
Royal icing mix 150g
Flower paste 200g
Fuchsia-red paste food colouring 25g
Graphite-black paste food colouring 25g
Edible glue 20g
Mini marshmallows 50g
Soft sugar pearls, Princess Mix, 80g
GREENLINE star nozzle 7mm
1 large disposable piping bag
Instructions
Start by making the rabbit ears. Colour half of the flower paste (25g) pink with the fuchsia-red paste colouring.
Roll the white and pink flower paste thinly and use a knife to cut out long rabbit ears. Attach the pink inner ears to the white ears with edible glue and leave them to dry for 24 hours.
For the cakes, mix the flour, cornflour and baking powder. Beat the butter with the sugar, vanilla sugar and salt until pale and fluffy. Beat in each egg separately for at least 1 minute. Add the flour mixture alternately with the cream while stirring continuously. Transfer the mixture to the cavities of the mini Bundt silicone mould using a piping bag. Bake at approx. 180°C conventional heat for approx. 25 minutes until golden brown, then leave to cool.
For the icing, put the royal icing powder and approx. 10ml water in a bowl and beat briefly with an electric hand mixer. Add the remaining water and beat at the highest speed for approx. 3 minutes. Pipe icing onto one mini Bundt cake using the piping bag and nozzle, then place a second mini Bundt cake on top. Dab a little icing onto the top, insert the ears and decorate with sugar pearls and marshmallows.
Shape the nose from the remaining flower paste. Colour a small portion of flower paste black and shape the eyes. Attach all pieces with edible glue.
Exact contents, including detailed product and food information:
Mini Bundt silicone mould
Royal icing mix 150g
Flower paste 200g
Fuchsia-red paste food colouring 25g
Graphite-black paste food colouring 25g
Edible glue 20g
Mini marshmallows 50g
Soft sugar pearls, Princess Mix, 80g
GREENLINE star nozzle 7mm
1 large disposable piping bag
Instructions
Start by making the rabbit ears. Colour half of the flower paste (25g) pink with the fuchsia-red paste colouring.
Roll the white and pink flower paste thinly and use a knife to cut out long rabbit ears. Attach the pink inner ears to the white ears with edible glue and leave them to dry for 24 hours.
For the cakes, mix the flour, cornflour and baking powder. Beat the butter with the sugar, vanilla sugar and salt until pale and fluffy. Beat in each egg separately for at least 1 minute. Add the flour mixture alternately with the cream while stirring continuously. Transfer the mixture to the cavities of the mini Bundt silicone mould using a piping bag. Bake at approx. 180°C conventional heat for approx. 25 minutes until golden brown, then leave to cool.
For the icing, put the royal icing powder and approx. 10ml water in a bowl and beat briefly with an electric hand mixer. Add the remaining water and beat at the highest speed for approx. 3 minutes. Pipe icing onto one mini Bundt cake using the piping bag and nozzle, then place a second mini Bundt cake on top. Dab a little icing onto the top, insert the ears and decorate with sugar pearls and marshmallows.
Shape the nose from the remaining flower paste. Colour a small portion of flower paste black and shape the eyes. Attach all pieces with edible glue.
Zutaten: See single items
Food company:
Pati-Versand
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