It’s that’s time again— when several bloggers get together to create Easter treats like you’ve never seen. A BIG thank you to the multi-talented Hani from Haniela‘s!
This idea came to me in the middle of the night— I don’t know why it couldn’t have come to me in the middle of the afternoon or even early morning. Oh, well. I’m just so happy it turned out in real life like it did in my head. You have probably seen little cake shapes (round, heart, star) baked into cakes all over the Internet. I’m not sure who to credit for coming up with the idea, but I am grateful.
After deciding what I wanted to make, I started on my mission to complete the task. And I am happy to report… Mission completed!
I have to admit, I was a little frightened… If this cake did not work, there would be a lot of cake to eat. Me alone with the cake, in a corner, in my kitchen. Holding my breath, I cut into the cake to get the first slice.
Hurrah— It worked! My bunny friends and I were DELIGHTED!
The Carrot Patch Cake was created!
You will find a carrot in each and every slice!
Just in case you want to know how, I’ll show you. And you’re going to be surprised because I took photos throughout the entire process. Almost. Anyway, here’s how it went…
Make the carrot leaves at least one day before needed.
1. I used a leaf cutter and vein embossing mat. HERE
2. After cutting out several of the three sizes, place them on flower formers. Be sure to make extra to allow for broken leaves and additional leaves needed for serving.
3. Let them dry overnight or longer.
Now it’s time to make the carrots…
1. Mix cake mix according to directions.
2. Add orange food color.
3. Spray and line 11-by-17 inch jelly roll pan with parchment paper.
4. Bake until done. (For me it was about 20 min.)
1. After searching and searching, I found the perfect pan for my project. A long loaf pan by Wilton that’s 16-by-4-by-4 inches. If you want to make this into a smaller cake, use a regular size bread pan. Or better yet… Make them into cupcake size!! Just make sure your carrot cookie cutter will fit in the pan (Don’t include the stem for size).
2. Spray with baking spray (I used Pam). Make sure you coat the entire pan.
3. Now get your carrots ready by cutting them out of the orange cake with a carrot shaped cookie cutter. Cut the stems off the carrots and make sure they fit in your pan. Freeze the carrots on cookie sheet.
4. Line the frozen carrots (point side up) down the center of the pan. Freeze the pan holding the carrots. This helps hold their shape while covering with batter. Also, if they are frozen, they will not bake as fast.
1. Mix two chocolate cake mixes.
2. Take pan of carrots out of the freezer.
3. Pour chocolate cake batter over carrots. You may not need all of the second mix.
4. Bake until done. My cake needed about 45 minutes at 350 degrees. Watch carefully and test with toothpick on the side (not in the carrots).
5. Let cool and flip out of pan on wax paper. Now you will see the top of the carrots.
Now it’s time to decorate!
1. Make the dirt by crushing Oreo cookies with Cuisinart.
2. Get a large tray ready to put the cake on.
3. Mix up ganache for frosting and set aside.
4. Place cake on tray and put tooth picks down the center so you know where the tops are.
5. Start frosting the cake by spooning thick ganache down the center and let it run off sides.
6. Before it sets, add the crushed Oreo’s.
7. Now it’s time to add the carrot tops. Add a small mound of ganache to stick the leaves in. (No photo – sorry) Add the leaves, one at a time arranging to make look like a bunch.
8. After it’s finally decorated, hold your breath and cut a slice off the end.
9. Add extra leaves to the top of each slice if needed.
I told you they were happy!