Easter Bunny Cake

Sun, 20 April 2025

Ingredients:

Cake
125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Shamrock Golden Caster Sugar
2 Eggs

Icing
225g/8oz Icing Sugar
125g/4oz Butter (room temperature)
1 teaspoon Goodall’s Vanilla Essence

To Decorate
Whiskers: Licorice strips
Fur: 125g/4oz Shamrock Desiccated Coconut
Ears: Biscotti decorated with Icing or Paper/Card cut into ear shapes
Eyes & Nose: Smarties, Chocolate Buttons or Jelly Beans

Method:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 19cm/7″ round sandwich tin.

Make the cake by putting all the ingredients into a mixing bowl and beat together until smooth and creamy. Transfer to prepared tin, smooth the top and bake in the centre of the oven for about 20-30 minutes until risen and golden brown. Cake is baked when it springs back when gently pressed.
Turn out of tin and cool on a wire tray.
Meanwhile, make the icing by beating all the ingredients together until smooth.

Cut the cake in half vertically and sandwich with some of the icing.
Cut a triangular wedge from the top of the cake near one end (this is the face) keep the wedge to make tail, spread with a little icing and toss in coconut.
Spread remaining icing on the top and sides of the cake and then toss in coconut.
Place the ears in position where the wedge was removed.Then place the eyes, nose and
whiskers in position.