RABBIT WARREN CAKE

INGREDIENTS I (Serves 18)

◆ 290g baking margarine,

softened

◆ 290g caster sugar

◆ 5 large eggs, beaten

◆ 340g self raising flour

◆ 40g cocoa powder, sifted

◆ 350g chocolate fudge icing

◆ 700g green butter icing

◆ 50g chocolate ready-to-roll

icing

◆ A few white mini

marshmallows

◆ White, black and pink piping

icing

◆ Sugar carrots and flowers, to

decorate

1

Preheat the oven to 180°C, Fan 160°C, Gas Mark 4. Grease and flour a 2l ovenproof bowl. Whisk together margarine, sugar, eggs, flour and cocoa until well blended and creamy. 2

Spoon into the bowl, smoothmooth the top, then make a dent in the centre to prevent the cakec doming. Bake for about 1hhr 25min until firm. Cool for 10min then turn out on to a wire rack to cool completelyy. 3 Slice the cake into 4 layers. Sandwich together with 300g fudge icing. 4 Use a teaspoon to scoop out 10-12 “burrows” all over the cake. Keep the scoopedout cake for the rabbits – you will need 100g. Transffer the cake to a board or platte.

5

Spread a thin layer of green icing over the cake leaving the burrows un-iced. Put the remaining green icing into a piping bag fitted with a grass/ hair piping nozzle and pipe icing grass all over the cake. Set aside. 6

Crumble the scooped-out cake trimmings into a bowl and mix with the remaining chocolate fudge icing to make a stiff dough. Make sufficient rabbits to fill each burrow and gently put in place. 7

Use the chocolate ready-toroll icing to make ears and legs, sticking in place using piping icing. Use the marshmallows for tails. 8 To serve, pipe details onto the faces with piping icing and decorate the cake and plate with sugar carrots and flowers.flowers