With Easter approaching and Spring in bloom, we’re in the mood to get baking and this show-stopping cake from Amirah Kassem’s The Power of Sprinkles fits the bill! Hops is undeniably Eastery, completely irresistible and packed with Flour Shop’s signature sprinkle surprise.
The follow recipe extract is from The Power of Sprinkles by Amirah Kassem, the founder of Flour Shop. ABRAMS Books, £17.99
Hops The Bunny
‘Hops the Bunny is one of the few cakes where I go for pastels, rather than primary colours. (They’re a must for Easter!) Hops is a Rainbow Explosion Cake with a pastel explosion, but Hops has a white coat, white chocolate ears, whiskers, and a little pink nose. We use a sixlet sprinkle for the nose, but pink candies or even pink frosting would work too. You can also use your favourite Easter candies in the explosion mix, like little chocolate Easter eggs. All our piped-on animal eyes at Flour Shop are the same: smiling and winking at the same time, inspired by our smiley icon, which makes me really happy. If you don’t have edible gold paint for the whiskers, you can use frosting—black, pink, yellow, or whatever colour you like.’ – Amirah Kassem
For the Cake:
- Vanilla cake, in 6 6-inch layers
For the Frosting:
- 6 cups (1.6kg) of cream cheese frosting (a bar works best, may need to be ordered online)
- Food colouring: black and red (or pink)
For the Magic:
- 455 g pastel sprinkle explosion mix
- 28 g white chocolate, for the ears
- 1 tablespoon edible gold paint, for the ears and whiskers
- 2 yellow sixlets or round yellow candies for decorating the ears
- 1 pink sixlet or round pink candy for the nose
MAKE THE MAGIC
- Make your white chocolate ears. Melt the white chocolate, then form the melted chocolate into big teardrop shapes, about 6 cm tall. Once the shapes have cooled, flip them over so you have a flat surface, then use a clean paintbrush to paint a little oval in the middle of the round part of each ear with the edible gold paint.
Bake the cake:
- Preheat your oven to 175°C.
- Combine the flour, baking powder and salt in a large bowl and whisk until they are really mixed together. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together, until they become fluffy. Add the eggs, to the butter-sugar mixture, with the mixer on medium speed.
- Mix about one-third of your dry ingredients into the butter-sugar-egg mixture, then blend in half of the milk, always mixing on medium speed. Mix in the second third of the dry ingredients, then the remaining milk mixture. Stop the mixer for a few seconds and use a spatula to push down anything sticking to the sides of the bowl as you go, then mix in the last of the flour mixture.
- Divide the batter evenly into six portions (about 250g of batter). Colour the batter individually in rainbow colours. Spray six 6-inch round baking pans with cooking spray, then pour the coloured batter to the greased pans.
- Bake the cakes two at a time for 16 minutes. Let the cakes cool in the pans for 5 to 10 minutes. Then cut the 2-in hole in all but 1 of the layers, build with frosting and fill with sprinkles. Then coat the outside thoroughly with white frosting.
- Use a piping bag to make a group of thick pink swirls of frosting on either side of the top of the cake, which will help hold the ears in place. Gently place one ear in the centre of each pink swirl, so that the pointed side is up and the gold paint faces forward. Add a yellow sixlet to the centre of each pink swirl.
- Place the pink candy on the front of the centre for the nose, then draw on the whiskers with edible gold paint or a piping tip. Use another piping bag to draw on the eyes with black frosting: Think of them as two half circles; you can even use a small round object to make a little indentation in the frosting to use as a guide. (Always do the eyes last, so you can centre them.) And remember: By changing the shape of the ears and your frosting, you can change this cake into any animal you can dream of.
About The Power of Sprinkles:
Amirah Kassem preaches the power of sprinkles in her wildly creative first book. Inspired by the piñatas of her childhood, Kassem sought to create a cake that burst with sprinkles and candy when she cut into it. Four years later, her food-based installations have been exhibited everywhere from private settings at the Whitney Museum to 64-foot edible hallways at the Brooklyn Museum; while her fondant-free creations have also caught the attention of Vogue, Harper’s Bazaar, and every fashion party in New York City.
Revealing the secret to her sprinkle explosion genius for the first time ever, Kassem helps readers unlock their creativity in the kitchen with 35 different cakes. With photography, illustrations and a design to capture the glittery rainbow effervescence of both the Flour Shop and Kassem, The Power of Sprinkles will be the spring’s sweetest book.
About the creator:
New York-based baker and Flour-ist Amirah Kassem is an artist at heart and cake is her medium. She grew up baking and sculpting with her mother in Mexico, where she discovered an appreciation for fine ingredients—and mastered the art of multi-sensory experiences.
- The Power of Sprinkles website
- Flour Shop Instagram, Twitter, Facebook, Website
- Amirah Kassem Instagram