How to Bake a Minimal Bunny Cake

Preheat oven to 170°C fan/375°F/Gas 5

In a stand mixer (or electric whisk) whisk together the butter and sugar for 5 minutes until pale, light and fluffy

Beat in the eggs one at a time along with the vanilla extract.

Sieve in the flour and whisk again until the flour is only just incorporated – don't overdo it!

Brush the inside of the bunny cake tin with cake release.

Transfer the cake mix to the prepared tin and spread it up to the edges of the tin.

Bake the cake for approximately 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean with no trace of cake mix on it.

Remove from the oven and leave for 5 minutes before turning the cake out onto a cooling rack. Leave to cool completely.

Use a long, serrated knife to cut the cake in half horizontally.

Spread one cut side with the jam and the other cut side with the vanilla buttercream and sandwich the cakes back together again.

Smear a blob of buttercream on a round cake board and transfer the cake to the board and stick in place.

Cover the whole cake with a crumb coat of buttercream.

Put the cake in the fridge for 1 hour to firm up the buttercream.

Roll out the white icing in an oblong at least 30cm x 40cm and drape over the chilled cake to cover it.

Smooth the icing with the palms of your hands and trim away the excess around the bottom with a sharp knife.

Roll out a small piece of black icing and use a circle cutter to cut out 2 eyes.

Roll a small thin sausage of black icing and shape it into a 3 for the mouth.