Easter bunny cake hack
This is one of those cakes that looks WOW but is actually pretty simple.. you can use your own cake recipe or follow ours then decorate with buttercream and chocolate eggs.
225g softened butter
225g golden caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
splash of milk
Buttercream / icing
400g icing sugar
200g softened butter
Pink colouring
Piping bags
Melted milk chocolate
Method
STEP 1
Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
STEP 2
Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
STEP 3
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.
STEP 4
Make your buttercream by mixing softened butter and icing sugar plus around 3 tablespoons of milk together untll smooth. Colour 1/3 pink with your colouring and add to piping bag. Add the remaining icing to another piping bag.
Create your bunny shape as shown in video and piece together on board. Pipe white icing all over the cake then spread with a pallet or flat knife and do the same with the pink icing to create body and ears. Melt chocolate and add to piping bag to create whiskers and eyes…you can also use a black icing writer pen for this. Add chocolate eggs.. enjoy!
225g softened butter
225g golden caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
splash of milk
Buttercream / icing
400g icing sugar
200g softened butter
Pink colouring
Piping bags
Melted milk chocolate
Method
STEP 1
Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
STEP 2
Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
STEP 3
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.
STEP 4
Make your buttercream by mixing softened butter and icing sugar plus around 3 tablespoons of milk together untll smooth. Colour 1/3 pink with your colouring and add to piping bag. Add the remaining icing to another piping bag.
Create your bunny shape as shown in video and piece together on board. Pipe white icing all over the cake then spread with a pallet or flat knife and do the same with the pink icing to create body and ears. Melt chocolate and add to piping bag to create whiskers and eyes…you can also use a black icing writer pen for this. Add chocolate eggs.. enjoy!