https://www.cutoutandkeep.net/projects/marzipan-carrot-cake • Posted by Cat Morley
When picking a cake to bake for Easter, the choice was between a traditional Simnel Cake or a Carrot Cake which the Easter Bunny would enjoy. I decided to combine the two to make a Marzipan Carrot Cake filled with fruit and walnuts and coated in apricot jam, marzipan and toasted hazelnuts. I then used a rabbit cake stencil from Designer Stencils to give it a glittering finish.
When picking a cake to bake for Easter, the choice was between a traditional Simnel Cake or a Carrot Cake which the Easter Bunny would enjoy. I decided to combine the two to make a Marzipan Carrot Cake filled with fruit and walnuts and coated in apricot jam, marzipan and toasted hazelnuts. I then used a rabbit cake stencil from Designer Stencils to give it a glittering finish.
Beat the eggs together with the brown sugar and oil.
Whisk the flour, cinnamon, baking soda and baking powder.
Whisk the flour mixture into the eggs and oil.
Grate in the carrots and add the walnuts and dried fruit.
Mix well to combine.
Separate the batter into two greased cake tins.
Bake at 180'C for 20 minutes until golden.
When the cake has cooled, spread one layer of the cake with apricot jam.
Place the second cake on top and cover the top and sides of the cake in jam.
Carefully lay the rolled out marzipan over the cake, smoothing out and trimming off any excess from the edges.
Lightly dampen the top of the cake and lay your chosen stencil in place.
Use a clean paint brush to dust the stencil with gold edible glitter.
Carefully remove and continue dusting your cake until you're happy with the design.
Spread the bottom edge of the cake with more apricot jam and sprinkle with toasted hazelnuts to coat.
Top with some golden eggs and serve.