Easter bunny cake

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.

Ingredients

For 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

For decoration:

  • 1 large marshmallow
  • 2 blue jelly beans
  • dried spaghetti