The Perfect Easter Bunny Cake
Recipe created by Chef Ashian
Cuter than that cutest. Best cake ever!
Recipe Ingredients
Ingredient
Weight
For Sponge
| Pillsbury™ Bakers Delight Egg Free Vanilla Premix | 1 kg |
| Water | 550 g |
| Oil | 100 g |
For Icing & Decoration
| Pillsbury™ Ivory Cream | 500 g |
| Dessicated Coconut | 100 g |
| Red Licorice Strips | 3 pieces |
| Jelly |
Preparation
- Preheat the oven to 170°C.
- Prepare cake mix batter using premix, water, oil.
- Pour the batter in a tray. Bake for 30 minutes. Cool completely.
- Cut the ready sponge into a bunny shape (see photo).
- Place the bunny shaped sponge in center of cake base. Frost top and sides of cake.
- Place remaining frosting in decorating bag fitting with medium star tip.
- Pipe frosting stars to outline bunny face and bow tie.
- Outline the ears with stripes frosting.
- Sprinkle cake with coconut.
- Decorate with licorice and jelly beans to create mouth, whiskers, eyes and nose.
- Decorate bow tie with additional jelly beans.
- Make green grass around bunny by tossing an additional 1/2 cup coconut with a few drops of green food colouring until desired color. Place around base of bunny.
