EASY BUNNY SPONGE CAKE
SERVES 10 PREP 15 MINS
125g unsalted butter, softened
1 ½ cups icing sugar
2 tbsp milk
450g double unfilled round sponges
½ cup desiccated coconut
½ cup shredded coconut
125g bag mini candy eggs
1 small chocolate Easter egg, halved
1 pink marshmallow
1 musk stick, trimmed into thin sticks
1 In a bowl, using an electric mixer, beat butter until light and fluffy. Gradually add icing sugar, beating until combined. Beat in milk.
2 Arrange one sponge round on a serving tray. Trim remaining sponge into ear shapes. Spread icing all over face and ears, then cover with combined desiccated and shredded coconut.
3 Using coloured Easter eggs, fill in ears. Using halved Easter egg, press in to form eyes. Press pink marshmallow onto face to form nose and arrange trimmed musk sticks to form whiskers and smile.