How to Make Mini Bunny Cakes
If you’re looking for a quick and easy addition to your Easter dinner party décor, these mini bunny cakes are just for you! Perfect for beginners, this recipe can be created and enjoyed with the entire family.
Fun to make and cute to look at, these bunny cakes are so adorable that you may have to keep making them!
Project and instructions by Lucy Bruns
You will need
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 3.49
Subtotal
Is $ 3.49
Subtotal
Is $ 4.49
Subtotal
Is $ 6.49
How to make
* Vanilla Buttercream Icing 400g
* Ready to Roll Icing 250g - White, Baby Pink, Teddybear Brown, Latte, Black and Grey
* Vanilla Extract
* 60z/170g Caster Sugar
* 6oz/170g Soft Butter or Margarine
* 60z/170g Self-Raising Flour
* 3 Medium Eggs
* Mini Bunny Shaped Silicone Mould
* Cake Release
Top Tip: if you don’t have cake release you can use vegetable oil brushed in the mould and a light coating of flour – tip out any excess flour before filling with the cake mix.
Preheat the oven to 170°c fan, gas mark 3. Beat together the sugar and butter/margarine with and electric hand whisk or in a stand mixer. Add the eggs one at a time, beating in between each addition. Add the vanilla extract and sift in the flour. Mix until the flour is just incorporated, don’t over mix.
Prepare the silicone mould by coating each indentation with cake release. Put the mould on a baking sheet and fill with the cake mix.
Bake in the oven for approximately 20-25 minutes or until a cocktail stick inserted into the centre of the cake comes out clean. Remove the cakes from the oven and turn the mould upside down onto a cooling rack and leave for 5-10 minutes until cool enough to handle. Peel the mould away from the cakes and leave them to cool completely.
Use a sharp knife to cut off any domes on the bottom of each cake.
Before covering with roll out icing, first give them a thin covering of frosting to help the icing adhere to the cake. next, take a golf ball sized piece of your chosen icing colour and roll it out approximately 3mm thick. Drape the icing over the bunny and carefully smooth it all over the cake with your hands, being extra gentle around the contours of the ears. Cut away any excess icing around the base of the bunny with a sharp knife.
Use water to attach small ovals of pale pink icing inside the ears and tiny triangles for the nose. Roll and flatten 2 tiny balls of black icing for the eyes. Lastly, attach a small teardrop shape of white icing for the bunny’s tail and add texture with a veining tool.
Craft with us at our workshops
Related Products
