Bunny Rabbit Cake

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This little bunny rabbit cake is an easy peasy bake. It would have to be, or I wouldn’t have been able to make it! I made it for my little Lilah’s 3rd birthday – because she is totally obsessed with bunnies. There were bunnies everywhere. This would make a fab centrepiece for an Easter Party too I think (check out our little video on throwing an Easter Party on our YouTube channel).

I made the base cake a week before and froze it. You can make it all in one go if you like, but the soft freshly cooked cake will be tricky to carve. Plus it’s useful to get the boring bit out the way in advance if you have a party to organise and flap about.

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You will need:

For the Cake:

  • 350g softened butter
  • 350g caster sugar
  • 6 eggs
  • 130g self raising flour
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 2 x 20cm round cake tins
  • 2 round cookie cutters (measuring about 6cm and 10cm)
  • large plate or cake board

For the Buttercream:

  • 150g softened butter
  • 1 tsp vanilla extract
  • 600g icing sugar, sifted
  • 2 tbsp milk

To decorate:

  • 200g desiccated coconut
  • 100g ready to roll fondant icing
  • green and pink food colouring
  • 2 brown and 1 pink jelly bean
  • flower and carrot sugar decorations

1. Preheat the oven to 180c. Greese and line the 2 cake tins. Cream the butter with the sugar. Beat in the eggs, one at a time, then add the vanilla extract. Sift the flour with the baking powder and fold it into the mixture. Divide the batter between the two tins and bake for approximately 30-35 minutes, or until a skewer comes out of the mixture clean.

2. Whilst the cakes are cooking, make the buttercrem. beat the butter with the icing sugar and vanilla extract until pale and fluffy. Add the milk, a little at a time, until it is a smooth spreadable consistency.

3. Remove the cakes and leave to cool, then cut each one in half. Sandwich 3 together and place upright on the cut end. Store the excess cake in a tin and place the main cake in the freezer overnight to make it easier to carve. (pop the buttercream in the fridge too to use again for the next stage – remove it a few hours before so that it is softened).

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4. Take a bread knife and carve the cake to resemble a bunny (an earless one!). Round the edges and cut a head shape into one end.

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5. Add a thin layer of buttercream to the whole cake. Cut 2 circles from the small and large cookie cutters from the remaining cake. Cut the large circle in half.

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6. Round of the edges of the small circle of cake and stick it onto the back of the cake for the tail. Stick the two semi circles on each side of the bunny for legs.

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7.Cover the whole cake in another layer of buttercream.

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8. Roll out some white fondant and cut 2 bunny ear shapes, measuring about 10cm high. Add pink food colouring to some more fondant and roll and cut into smaller ear shapes. Press inside the white ears and fold the bottom in and pinch together. Place on some clingfilm and leave to harden a little.

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9. Press desiccated coconut all over the bunny.

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10 Push the jelly beans on the face to create eyes and a little nose.

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11. To attach the ears, dig two small holes into the top of the head using a knife (poor bunny), about an inch deep. Place the ears into the hole and seal with a little buttercream and another sprinkling of coconut.

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12. Spread the remaining buttercream thinly onto the plate/cake board. Mix the green food colouring with the remaining coconut and spread onto the plate, pressing in place.

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13. Put the bunny on his little grass bed. Decorate with a few sugar carrots and flowers.

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