Ginger Snap NotesKumora Studio · AI-assisted

Ingredients

• 180 g unsalted butter, softened, plus extra for the pan
• 180 g caster sugar
• 3 large eggs (about 150 g without shells), at room temperature
• 180 g plain flour
• 8 g baking powder
• 2 g fine salt
• 60 g whole milk
• 5 g vanilla extract
• For the frosting: 300 g unsalted butter, softened
• 600 g icing sugar, sifted
• 45 g whole milk, plus up to 15 g more as needed
• 5 g vanilla extract
• For the pink top: 80 g seedless raspberry jam
• A small amount of pink gel food colouring, optional
• For decoration: 30 g shelled pistachios, finely chopped
• 150 g white marzipan
• A little pink gel food colouring for rabbit details, optional

Let’s make it

1. Heat the oven to 175°C (155°C fan). Grease and line the base of a 20 cm round cake pan.
2. Beat 180 g butter and the caster sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Mix the flour, baking powder, and salt together; add in two additions, alternating with the milk and vanilla. Mix just until combined.
3. Scrape the batter into the pan and level it. Bake for 30–35 minutes, until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
4. Beat the remaining 300 g butter until creamy. Gradually beat in the icing sugar, then add 45 g milk and the vanilla. Beat until smooth and spreadable, adding a little more milk if needed. Transfer about 100 g frosting to a separate bowl and mix in the raspberry jam and a little pink colouring if desired.
5. Set the cooled cake on a serving plate. Cover the top and sides with the white frosting, smoothing the sides. Spread the pink raspberry frosting over the top, leaving the white sides visible. Pipe a white border around the top rim using a piping bag fitted with a star tip, or a small zip-top bag with a corner snipped off.
6. Make a few simple rabbit shapes from the marzipan by forming small bodies, heads, and ears; use tiny dots of pink colouring for noses if desired. Arrange them on the cake. Sprinkle the chopped pistachios in a curved trail across the pink top. Chill for 30 minutes to help the frosting set before slicing.
7. Store covered in the refrigerator for up to 4 days. Let slices stand at room temperature for about 20 minutes before serving. The cake contains wheat, dairy, eggs, and pistachios; marzipan contains almonds.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. The cake is designed as one round sponge with a white-frosted exterior and pink decorated top; the interior is not represented as visible in the photograph.

Recipe in development · not kitchen-tested.