About this recipe:This Easter cake can be made with your favourite cake recipe, or even with a mix if you're short on time. The nice thing is that you don't need a special bunny-shaped tin for this cake recipe.
sweets for the eyes, such as wine gums or smarties
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Method Prep:30min › Cook:35min › Extra time:55min › Ready in:2hr
Preheat the oven to 180 C / Gas mark 4. Grease and flour two 23cm round tins.
In a large bowl, combine sugar, flour, cocoa, baking powder, bicarb and salt. Make a well in the centre and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
Pour into tins. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin, then turn out onto a wire rack and continue cooling. Meanwhile, prepare the icing according to recipe.
When cooled, place one whole 23cm cake layer on serving tray, forming the bunny's head. Cut 2 ears from each side of the second layer, and place on each side of head to form ears. Use remaining concave shaped piece for the bowtie, and place about 1cm below head.
Ice entire cake covering top and sides of bunny. Decorate the bunny face and bowtie with sweets and use the black decorating icing to make whiskers. You can also sprinkle desiccated coconut over the icing before decorating to look like 'fur'.
Lovely! Made this today ready for teatime tomorrow... All I will say is that next time I make it I won't use my loose bottom tins as the mixture was so runny that it seeped through . But that's more the fault of my tins than the recipe as they still turned out lovely... The cutting and deco was very easy as well (see pic no 6) Very pleased! - 30 Mar 2013