WORDS:: Chyka Keebaugh
PHOTOS:: Lisa Atkinson
Dessert can be a more casual affair that moves beyond chocolate. Look, I love chocolate but Easter is a definite time of chocolate overload so offering a lighter dessert is a Great alternative.
A simple vanilla cake, made in the mould of gorgeous bunnies creates a sweet and delicate dessert. This pan is from Williams-Sonoma, it’s not cheap but think of it as the perfect Easter investment. Plus, you can reuse throughout the year once Easter is done and dusted, bunny's don't just have to be at Easter!
I am a little crazy when it comes to collections, but you knew that right? My bunny collection is one that Bruce just adores (I am joking!), but I love it! I add to it every year, and it is amounting to quite the mass of white china bunnies. This table features a collection from Pottery Barn, Bed Bath N Table and my own that I bought so many years ago I cannot remember where from.
WHITE CHOCOLATE AND VANILLA TEA CAKE ::
- 6 Eggs
- 600g Sugar
- 400g Olive oil blend
- 400g Yoghurt
- 525g Self raising flour
- 250g White chocolate buttons
- 3 Vanilla beans
- 1 tbsp Vanilla essence
- Whisk eggs and sugar until pale and foamy
- Gradually add the oil until all emulsified
- Sift dry ingredients, add to eggs and mix until combined, don t over mix
- Bake at 175°C (350°F) for approx. 1 hour for large rabbit moulds and 35 mins for the small.
So think beyond chocolate and set up a table that you can sit around and graze over, yum!
Credits: China bunnies from Pottery Barn, Bed Bath N Table, and Chyka's own.