Easter Bunny Celebration Cake

A super delicious Easter Bunny celebration cake recipe in collaboration with the fantastic Gills_BakesandCakes

16 pieces

Medium 140 Minutes

Ingredients

Ingredients

For the recipe  Easter Bunny Celebration Cake

For the Cake:

225 g Unsalted butter
225 g Caster Sugar
225 g Self-Raising Flour
4 Eggs
2 tsp Taylor & Colledge Vanilla Bean Paste

For the Buttercream:

250 g Unsalted butter
500 g Icing Sugar
2 tsp Taylor & Colledge Vanilla Bean Paste
10 ml Milk (2-3 teaspoons)
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Violet Extra Strong Food Colour Gel

For the Decoration:

about 60 - 80 g Raspberry Jam (3-4 tablespoons)
900 g Dr. Oetker Ready Rolled White Soft Fondant Icing (2 x 450g packs)
Dr. Oetker Black Extra Strong Food Colour Gel
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Rose Gold Blush Sprinkles
Dr. Oetker Silver Shimmer Spray
Dr. Oetker Wafer Daisies
Dr. Oetker Mini Wafer Flowers
Dr. Oetker Letters and Numbers

preparation

Preparation

1

Decorations

Ears- Using baking paper, draw 1 large (Approx 4/5 inch) and 1 small (Approx 2.5 inch) bunny ear shapes. Place the large one over rolled out white fondant, cut out 2 of your large ears then place onto a parchment lined board. Using some Pink food gel dye a little bit of your fondant pink then repeat the same step with your smaller ear template (Make a little bit of extra pink fondant for the nose). Using a small bit of water on a brush, dampen the back of your small pink ear then place on top of your larger white ear and gently press together. Press in two toothpicks into the bottom of each ear, this will secure them into the cake. Place aside to dry.

2

Feet- Roll out two small balls of white fondant (Approx 1.5 inch) Trim down a small bit on one side to give a flat surface. Place this side flat down then with a small knife, gently press in two lines to create a foot effect. Place aside to dry

3

Nose- On rolled out fondant cut out two circles (Approx 1 inch) Using a toothpick make 3 dots on each circle. Using pink fondant cut out a heart the same size. Place aside to dry.

4

Eyes- Using Dr.Oetker black food gel dye some of your fondant black. Make two small balls then roll out into a sausage shape but taper out the ends a little. Curve into an eye shape. Take another 2 bits of fondant and make two very small eyelashes then attach one to each eye using a small bit of water. Place aside to dry.

5

Tail- Roll up a big piece of fondant (Approx 3 inch) Trim one side a small bit to give a flat surface then place on the flat side. Using a scissors clip the fondant to give a fluffy effect. Place aside to dry.

6

For the Cake

Preheat your oven to 180C /160C Fan. Grease and line the base of 2 x 6 inch cake tins. 

7

In a mixing bowl, cream together the butter and the sugar until pale and fluffy. Whisk in your Vanilla. 

8

Mix in eggs one at a time until combined. 

9

Sieve flour into the mix and gently fold. 

10

Separate the mix evenly into your two baking tins. Bake for 32-40 minutes until a toothpick comes out clean or the centre of the sponge springs back when you press the centre. 

11

Leave to cool completely. Once completely cooled, trim the top of each cake flat if you need to, then slice each cake in half to create four layers. 

12

For the Buttercream

Place soft butter into a mixing bowl. Using an electric hand whisk, whip up until very pale and fluffy. This will take about 5 minutes. 

13

Add icing sugar in 3 separate batches until incorporated well. Then add the Vanilla. 

14

Add the milk, one teaspoon at a time until you have a nice spreadable consistency. 

15

Set aside some buttercream in 3 separate bowls. Place about 4 tablespoons of buttercream in each bowl. I made a pink, light pink and purple using the Dr. Oetker Extra strong food colour gels, you can do any colours you wish!

16

Assembly

Place a small bit of buttercream on your selected serving board. Place one layer of cake on top of this. Pipe a border of buttercream along the border of your cake. Place a heaped tablespoon of Jam onto the cake and then spread out. Top the jam with more buttercream then smooth out until flat. Top with another layer of cake. 

17

Repeat these steps until you get to the last layer. Tip - save the flat base of one of your cakes for the top of your cake to get a smooth top. 

18

Place your cake into the fridge for about 20 minutes for the icing to firm up. Now it is time to do a crumb coat. Apply a very thin and smooth layer of buttercream all around your cake using a palette knife. Place back into the fridge for about 20 minutes until firm to touch. 

19

Once firm, using Ready rolled white fondant icing gently drape icing over your cake and smooth out. Trim any excess icing at the base. I dust mine with a small bit of icing sugar and use a flat tool to smooth out the surface. 

20

Spray your fondant covered cake with Silver Shimmer Spray then leave to dry. Once your shimmer has dried, attach all your fondant pieces with a small bit of water and pop your bunny ears on top. 

21

Add your colourful buttercream to three piping bags with whichever piping nozzle you like. Pipe on some pretty hair around the ears. 

22

Decorate with some Dr. Oetker Wafer Daisies, Mini Wafer Flowers and Rose Gold Blush Sprinkles. 

23

I decorated around my cake with Dr. Oetker Letters & Numbers and wrote 'Happy Easter'. Enjoy!

Nutritional Information for the recipe Easter Bunny Celebration Cake

Per Serving Per 100 g / ml
Energy 2910 kJ
695 kcal
1913 kJ
457 kcal
Fat 29.05 g 19.11 g
Carbohydrate 104.80 g 68.95 g
Protein 1.63 g 1.07 g
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