Easter Bunny Cake
Oven Time : 20-30 mins
What you need:
Cake
- 125g/4oz Odlums Self Raising Flour
- 125g/4oz Butter or Margarine (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
Icing
- 225g/8oz Icing Sugar
- 125g/4oz Butter (room temperature)
- 1 teaspoon Goodall's Vanilla Essence
To Decorate
- Whiskers: Licorice strips
- Fur: 125g/4oz Shamrock Desiccated Coconut
- Ears: Biscotti decorated with Icing or Paper/Card cut into ear shapes
- Eyes & Nose: Smarties, Chocolate Buttons or Jelly Beans
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 19cm/7" round sandwich tin.
- Make the cake by putting all the ingredients into a mixing bowl and beat together until smooth and creamy. Transfer to prepared tin, smooth the top and bake in the centre of the oven for about 20-30 minutes until risen and golden brown. Cake is baked when it springs back when gently pressed.
- Turn out of tin and cool on a wire tray.
- Meanwhile, make the icing by beating all the ingredients together until smooth.
- Cut the cake in half vertically and sandwich with some of the icing.
- Cut a triangular wedge from the top of the cake near one end (this is the face) keep the wedge to make tail, spread with a little icing and toss in coconut.
- Spread remaining icing on the top and sides of the cake and then toss in coconut.
- Place the ears in position where the wedge was removed. Then place the eyes, nose and whiskers in position.
Bake with the Best
What you need:
Cake
- 125g/4oz Odlums Self Raising Flour
- 125g/4oz Butter or Margarine (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
Icing
- 225g/8oz Icing Sugar
- 125g/4oz Butter (room temperature)
- 1 teaspoon Goodall's Vanilla Essence
To Decorate
- Whiskers: Licorice strips
- Fur: 125g/4oz Shamrock Desiccated Coconut
- Ears: Biscotti decorated with Icing or Paper/Card cut into ear shapes
- Eyes & Nose: Smarties, Chocolate Buttons or Jelly Beans
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 19cm/7" round sandwich tin.
- Make the cake by putting all the ingredients into a mixing bowl and beat together until smooth and creamy. Transfer to prepared tin, smooth the top and bake in the centre of the oven for about 20-30 minutes until risen and golden brown. Cake is baked when it springs back when gently pressed.
- Turn out of tin and cool on a wire tray.
- Meanwhile, make the icing by beating all the ingredients together until smooth.
- Cut the cake in half vertically and sandwich with some of the icing.
- Cut a triangular wedge from the top of the cake near one end (this is the face) keep the wedge to make tail, spread with a little icing and toss in coconut.
- Spread remaining icing on the top and sides of the cake and then toss in coconut.
- Place the ears in position where the wedge was removed. Then place the eyes, nose and whiskers in position.
Like this? You might also like...
JOIN OUR BAKE CLUB
for recipes and updates fresh from the oven to your inbox