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Easter bunny cake

Ingredients

  1. Step 1 250g butter
  2. Step 2 3 tbsp milk
  3. Step 3 150g natural yogurt
  4. Step 4 ½ tsp vanilla extract
  5. Step 5 3 large eggs
  6. Step 6 250g golden caster sugar
  7. Step 7 300g self-raising flour
  8. Step 8 2 tsp baking powder
  9. Step 9 300g unsalted butter , choose a pale variety, very soft
  10. Step 10 600g icing sugar
  11. Step 11 1 tbsp vanilla extract
  12. Step 12 1 tbsp milk
  13. Step 13 Pink, blue and black food colouring paste
  14. Step 14 Small amount white fondant icing for the eyes
Easter bunny cake
Calories: 566 Carbohydrate: 69 g Protein: 4 g Fat: 30 g
Cook time: 85 minutes Prep time: 60 minutes Total time: 145 minutes Servings: 16

TAGS

Dessert Baking Bunny cake Easter Hotpoint Indulgent party Spring Vegetarian

Directions

  1. Step 1 Heat the oven to 180C/160C fan/gas 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.
  2. Step 2 Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully invert the cake onto a cooling rack.
  3. Step 3 Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff add a little more milk.
  4. Step 4 Invert the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.
  5. Step 5 Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black. This cake will keep for 3-4 days somewhere cool. Freeze the offcuts to use in a trifle.