FLUFFY BUNNY CAKES
SERVES: 12 PREP: 45 MINS COOK: 40 MINS For the cake:
250g (9oz) butter, softened 250g (9oz) caster sugar 4 eggs, beaten
250g (9oz) self-raising flour 2 tsp baking powder
To decorate:
200g (7oz) vanilla flavour buttercream
95g (4oz) white ready-to-roll icing
20g (¾oz) pink ready-to-roll icing
300g (10½oz) desiccated coconut
Small amount black ready-toroll icing
A few dried thin rice noodles
1. Preheat the oven to 170°C/325°F/Gas Mark 3. Lightly grease 2 cake tins (1 medium and 2 individual hemisphere cake tins, available from Lakeland).
2. Mix the butter and sugar until light and fluffy. Beat in the eggs, fold in the flour and baking powder and transfer to the tins. Bake the individual cakes for 15-20 mins and the medium for 30-40 mins.
3. To make the large bunny, trim 5cm from the side of one of the individual cakes, apply a small amount of buttercream and push together with medium
cake. For the small bunny, form a small ball with 75g (3oz) of white icing and flatten it to a hemisphere shape before joining it to the other individual cake with a small amount of buttercream.
4. Cut two large and two small ear shapes out of the white icing, then cut slightly smaller ear shapes out of the pink icing. Brush the white ears with water and press on the pink inners then attach to the heads of the bunnies with a little frosting.
5. Cover the bunnies all over with the remaining buttercream and sprinkle with most of the coconut. Pat down the coconut to secure it in place and sprinkle over the remaining coconut to create a fluffy texture.
6. Cut eyes from the black icing, brush the backs with a little buttercream and stick to the faces, then add a small pink icing triangle nose. Finish off by pushing short pieces of noodle gently into the frosting to create whiskers.