Easter Bunny Cake
Oven Time : 20-30 mins
www.odlums.ie
/recipes/easter-bunny-cake/
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.
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.
