These bunny cakes are perfect for Easter – and the best thing is it can be done out of any kind of cake; you can use chocolate cake with chocolate icing for dark bunnies, coconut cake with desiccated coconut for fluffy bunnies, or just victoria sponge with cream cheese icing for simple bunnies! I haven’t tried making them out of carrot cake yet – that’ll be next on my list of things to try – this weekend, hopefully!
Here is a simple victoria sponge recipe – feel free to make a different kind of cake as long as you use a round cake tin (or two if you’d like two bunnies).
For a simple victoria sponge cake, you will need:
- 225g caster sugar
- 225g self-raising flour
- 2 teaspoons baking powder
- 225g softened butter (at room temperature)
- 4 free-range eggs, beaten
- 1 stick of butter, softened
- 2 packets of cream cheese
- 1 teaspoon vanilla essence
- 400g of powdered sugar
- Desiccated coconut (I like decorating my bunnies with desiccated coconut – the flavour is not too overpowering and it makes the bunnies look nice and fluffy!)
Method (victoria sponge) :
- Preheat the oven to 180°C.
- Break the eggs into a large mixing bowl, then sift in the sugar, flour, baking powder and butter.
- Mix everything together – the easiest way to do this is with an electric hand mixer. Be careful not to over-mix – as soon as everything is blended then stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
- Grease and line two round cake tins with some butteruntil the sides and base are lightly coated (not too much – just enough to make it shiny!).
- Divide the cake mixture evenly between the tins – use a spatula to scrape the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
- Set aside to cool completely
Meanwhile, you can start making the icing!
Method (icing) :
Cream together the butter and cream cheese with a wooden spoon – don’t whip it as it will go too liquidy! Stir in the powdered sugar and vanilla essence and taste – add more sugar or vanilla extract if you prefer.
Now we can make the bunnies! Each round flat cake makes 1 bunny.
Assembling the bunny cakes:
- Cut your round flat cake down the middle to create two semi circles.
- Take one semi circle, bottom up, and smother with icing, then take the second semi circle and smother the bottom with icing, sticking it onto the first to create a double layered semi circle.
- Using a long sharp knife, cut a notch out of the top – a bit like a tick: ✔. The semi circle should start to resemble a bunny’s body and head – minus the tail and ears.
- Use the scrap you cut off (this should be an odd triangle shape) and use the longer bit to create two ears, and the shorter end to make a ball for the tail.
- Prick the tail and ears in place with toothpicks, then gently cover the bunny’s head and body with cream cheese icing, and then the tail and ears too.
- Cover with desiccated coconut. I used raisins for the eyes (held in place with toothpicks), but you can also stick on chocolate buttons.
- Repeat with the other one if you are making two!