Easter bunny cake
IngredientsFor this Easter recipe you will need:
- 250g butter
- 250g sugar
- 250g self raising flour
- 1tsp vanilla bean paste
- 4 medium eggs
- ½ jar good quality raspberry jam
For the buttercream:
- 250g unsalted butter
- 200g icing sugar
- 100g royal icing sugar
- 1½ tsp vanilla bean paste
- 2 tbsp boiling water
- lavender colour food paste
- 1 large marshmallow
- 2 blue jelly beans
- dried spaghetti
The kids are going to love this Easter bunny cake, which is made with a classic Victoria sponge and pieced together like a puzzle to create the 3D effect.
Decorated with buttercream piped through a special nozzle to make 'fur', this Easter bunny is sure to be centre of attention come Easter Sunday.
Make this cake the day before you want to eat it so it has plenty of time to cool and set before you serve.
- 2 x 8 inch sandwich cake tins
- Cooling racks
- Small sharp knife for trimming
- Piping bag
- Grass nozzle
- Bunny ears (cut from a headband or made with card)
Step 1Preheat the oven to 160C/gas mark 3 and grease and line two 8 inch tins. Add all the cake ingredients to a large bowl and mix until smooth. Divide the mix between the tins and bake in the oven for about 25 minutes depending on your oven.
Remove from the oven and cool in the tins for 10 minutes before cooling completely on wire racks. When the cakes are completely cool, wrap them tightly in cling film and place in the freezer for 1 hour.
To make the buttercream, beat the softened butter until light and fluffy. Sieve the icing sugar and push it into the butter with a spatula. Then add the vanilla and boiling water and beat until smooth (about 8 minutes). If you like, you can whiten the buttercream slightly by adding a touch of lavender coloured food colour paste. Just add a touch at a time on the end of a cocktail stick.