We like to maximise our cake eating opportunities, so we’d usually be deeply saddened if someone offered us a cake with a hole in the middle. From time to time though, we must make an exception, and after seeing this excellent Easter bundt cake recipe from Renshaw, we knew this was such an occasion.
Bundt tins make it easy to create a pretty impressive cake thanks to their unusual ring shape and rippled top, which also happens to be great for catching generous dribbles of icing. And as if an iced top wasn’t enough, this bundt cake also uses glace cherries and marzipan to give it hidden flavoursome depths.
If you’re feeling adventurous or want to create a real showstopper (maybe both?), follow Renshaw’s steps to create beautiful edible flower decorations too – perfect for Easter!
You will need
Ingredients
- 180g plain flour
- 180g butter, plus extra for greasing
- 225g soft brown sugar
- 3 large eggs
- 2 tsp baking powder
- 150g Renshaw Original White Marzipan
- 200g glace cherries
- Zest of 1 lemon
For the decoration
- 400g Renshaw Royal Icing
- 250g Renshaw Natural Marzipan
- 250g Renshaw Baby Blue Ready to Roll Icing
- 250g Renshaw Pink Ready to Roll Icing
- 250g Renshaw White Ready to Roll Icing
- Pink food colouring
- Yellow food colouring
Method
- Preheat the oven to 180°C / gas mark 6.
- Grease the bundt tin well
- Beat the butter with the sugar until light and fluffy
- Mix in the lemon zest and eggs one at a time
- Sift the flour and baking powder together and gently fold into the batter
- Put half the mixture into the bundt tin and place half the cherries into the batter then cover with strips of thinly rolled marzipan
- Put the rest of the batter on top of the marzipan and add the remaining cherries
- Use the back of a spoon to lightly push the cherries in the batter and smooth the batter over the top to make everything level
- Bake in the middle shelf of the oven for approximately 30-45 minutes, or until the centre springs back to touch. Check if the cake is cooked by putting a skewer or knife through it, and if it comes out clean, it’s ready to take out
- Allow to cool on a rack before removing from the tin. Let the cake cool completely before decorating
Tip: Cover the top of the cake with tin foil if the top of the cake starts to colour quickly, to stop it from burning
Method – Decorating
- Place the bundt cake on the cake stand
- To prepare the royal icing, first give the pot a good mix with a spoon. Place a table spoon of Royal Icing in each bowls. Add pink food colouring to one of the bowls and yellow food colour to the other bowl, then mix well
- Check that the yellow and pink has a smooth dripping consistency. If it does, place the coloured icing into piping bags and put aside
- Add the rest of the royal icing in a medium bowl and add water a little at a time, until this also has a smooth dripping consistency. Place the icing into another piping bag
- Test the flow of the icing by placing a small amount of icing on the side of the glass, then you will be able to see how far the Icing will drizzle to
- Pipe the white royal icing from side to side around the top of the bundt cake, to create a drizzle effect
- Drizzle the pink icing over the top of the cake in a circular motion to create a circle pattern and then allow to set
How to make the daisies
- Roll out the coloured Ready to Roll Icings on a clean, dry surface, dusted with icing sugar
- Cut out a daisy shape without pressing down the plunger
- Using the plunger, press the daisy shape onto a flat surface to produce the embossing
- Press the plunger again to release the daisy shape
- Allow to dry slightly on some crumbled tinfoil to give the flowers some shape
- Attach the daisies to the cake using a little royal icing on the back
- Pipe the centre of the daisies with the yellow royal icing you prepared earlier
How to make the fabric roses
- Set the disks on the fondant cutter to 1” apart
- Roll out the Ready to Roll Icing on a clean, dry surface, dusted with icing sugar
- Use the fondant cutter to cut the icing into 5” long strips
- Take 1 of the strips and flip it over. Brush the base of the strip with water. Fold the strip in half and press down lightly
- Working from right to left, roll the strip up adding in some pleats to open up the flower
- Pinch at the base and remove the excess Icing with a knife
- Attach the daisies to the cake using a little royal icing
- Adjust the flower until you’re happy and then leave to set for approximately 1 hour
- Enjoy and Happy Easter!
