Recipes
Showstopping bunny cake
With creamy butter icing and fluffy marshmallow bunnies, this is surprisingly easy to make
With creamy butter icing and fluffy marshmallow bunnies, this is surprisingly easy to make
(91 votes)
Cook: 2 Hours 20 Mins
Serves: 20
Price: 20p per serving
Nutritional Information
Each 67g serving contains
Energy
1193kj
285kcal
1193kj
285kcal
14%
Fat
15.4g
15.4g
Med
22%
22%
Saturates
9.4g
9.4g
Med
47%
47%
Sugars
25.5g
25.5g
High
28%
28%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1781kj/426kcal
Typical energy values per 100g:
1781kj/426kcal
Ingredients
290g butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
155g self-raising flour
1 1/2 level tsp baking powder
25g cocoa powder
1 tbsp milk
225g icing sugar, plus, 3 level tbsp for decorating
2 tsp milk
3 round ice-cream cones
75g desiccated coconut
1 tsp green food colouring
9 white marshmallows
Cake decorations, to make the bunny eyes and noses
Pink food colouring
7 white mini marshmallows
12-15 small sugar flower cake decorations
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof 1L pudding basin. Line the base with baking paper.
2
Put 115g butter, 115g caster sugar, 2 eggs, 115g flour and 1/2tsp baking powder in a bowl. Beat for 2-3 minutes with an electric hand-whisk, until pale and fluffy. Set aside.
3
In another bowl, beat the 60g butter, 60g sugar, 1 egg, 40g flour and 1/2 level tsp baking powder, plus 25g cocoa powder and 1 tbsp milk.
4
Put alternate spoonfuls of the two mixtures in the pudding basin. Level the surface. Bake for 45-55 minutes, until risen. To check if it's ready, insert a skewer into the centre; it should come out clean.
5
Cool in the basin on a wire rack for 15 minutes. Turn out and leave to cool completely.
6
Beat the remaining butter, icing sugar and milk together, to make a fluffy buttercream.
7
Stand the marble cake sponge, rounded-side up, on a cake board. Use a knife to cut out 3 ice-cream cone-size holes. Cut off both ends of the cone, then push the remaining middle piece into the holes to make bunny warrens.
8
Spread the buttercream over the cake and board.
9
Mix the coconut with the green colouring. Sprinkle on the cake and press in with the fat side of a knife.
10
Mix the remaining icing sugar with water, to make a stiff icing, then dab on 7 of the larger marshmallows to make bunny cheeks. Use the cake decorations to make noses and eyes.
11
Using scissors, cut 14 slices from the other 2 larger marshmallows, for ears. Paint a pink stripe down the centre of each, then stick on the bunnies.
12
Use icing to stick on mini marshmallow tails.
13
Arrange the bunnies and sugar flowers on the cake.