The Hippity Happy Easter Bunny Cake
Recipe created by Chef Ashian
Our cutest cake yet! Do you agree?
Recipe Ingredients
Ingredient
Weight
For Sponge
| Pillsbury™ Premium Egg free Vanilla Premix | 250 g |
| Water | 130 g |
| Oil | 12 g |
For Icing and Garnish
| Pillsbury™ Ivory Cream | 200 g |
| Blue Food Colour | 5 ml |
| Tiny Bunny Shaped Marshmallows | 20 pieces |
| Assorted Jellies |
Preparation
- Preheat the oven to 170° C
- Prepare cake mix batter using the premix, water and oil
- Put 1 1/2 cups cake batter into a small bowl
- Stir in food color until evenly blended with a spoon alternating 1/4 cup-fulls of purple and plain cake batters into baking half kg mould
- Swirl batter with tip of the knife
- Bake for 25-28 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes
- Remove to wire rack to cool completely
- Place 1st cake layer on serving platter, rounded side down and spread top with 1/2 cup frosting
- Top with remaining cake layer with a rounded side up
- Frost top and sides of cake
- Press marshmallow bunnies onto sides of cake, alternating colors
- Place remaining frosting in decorating bag fitted with a medium star decorating tip
- Pipe a decorative border around top edge of cake
- Decorate with jelly beans, if desired
