Easter Bunny cake
Preparation time: 60 minutes
Cooking time: 60 minutes
Serves: 12
Chocolate cake layers:
Ingredients:
- 4 cups White Wings Self Raising flour
- ¾ cup cocoa powder
- 2 cups caster sugar
- 8 eggs
- 2 x 500g butter, melted
- 2 tsp vanilla essence
Method:
- Preheat oven to 180°C (160°C fan forced).
- Sift flour, cocoa and sugar into large bowl before adding eggs, melted butter and vanilla essence. Whisk with a hand mixer or whisk until lump free.
- Divide mixture evenly between 4 greased and paper lined round springform cake tins (20cm). Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean.
- Leave in tin for 10 minutes before releasing and cooling on a rack.
Buttercream Icing
Ingredients:
- 250g butter, softened
- 3 cups icing sugar mixture
- 2tbsp milk
Method:
- Using electric mixer, beat butter in a large bowl until pale, gradually adding icing sugar and milk until combined and thick.
- Stack the cake disks with a thin layer of icing (1cm) between each. Spread remaining icing over the top and sides of cake stack then smooth over with a palette knife.
- Refrigerate to harden the icing.
Decorate:
- Use black fondant to create eyes and lashes.
- Make Bunny ears from white and pink cardboard using the template provided and attach with bamboo skewers.
- Insert bunny ears into the top of the cake.
Baking hack: Pressed for time? Save time on the cake base by using 2 packets of White Wings Rich Choc Cake- made as per pack instructions to create your delicious cake base. Once cooled cut each cake in half horizontally to create 4 discs, voila your bases are ready.