Easter Bunny Cake

Yesterday was the first time I did an Easter bunny cake. The whole process was fun to do. I used two butter cakes. One was used for the bunny’s face and the other one was used to make the ears, used a knife and to cut out the shape, if you have a cutter that resembles an ear, that would be perfect. I used triangle cookie cutters to make the bow tie. I also made basic vanilla icing, used the number 5 star nozzle to pipe and divided some buttercream and added pink colour. I used black fondant to make the nose, ears, mouth whiskers.

To make the basic butte cake:

Double the recipe to make two.

Use 2X 18cm round tin


125g butter

1 teaspoon vanilla essence

70g caster sugar

2 eggs

185g sieved flour

1 1/2 teaspoon baking powder

125ml milk


preheat oven to 180o

Line baking tins with melted butter.

Place butter and vanilla essence in a bowl beat until light and fluffy Gradually add add sugar, beat well.

Add eggs one at the time, beating well after each addition. Add the baking powder to the flour. Fold flour and milk alternatively to the mixture.

Add mixture to tins and bake for 40-45 minutes or until fully baked.

Remove from oven and let it set for 5 minutes before turning it over.

This is the easiest and fastest butter cream to make. I increased the quantity, the more buttercream you have the better. Buttercream can be stored in the freezer up to a month.

Vanilla butter icing

I kg icing sugar

240g butter

8 tablespoons boiling water

1 tablespoon vanilla essence

Pink coloring to be added to the buttercream


Place all ingredients in a bowl and beat until it is a creamy consistency.

How to make bunny.

Cut out two ears from one cake and a bow tie. You can use a cookie cutter or a knife.

Place buttercream on the round cake. Attach the ears and tie to the round cake,

Place buttercream on ears and tie.

Place in the fridge.

Once set, use the number 5 nozzle and pipe. Start with the pink first, once done, wash nozzle and work with the white.

Once done place in fridge to set.