Easter Bunny Cake

Credit

Whisk Media Group

Easter Bunny Cake

Name: Easter Bunny Cake
Prep time: 1 h 30 min
Cook time: 35 min
Ingredients: 1 x 250g block Fairy margarine, room temperature and diced; 1 ½ cups (330g) caster sugar; 3 tsp vanilla extract; 4 eggs, room temperature; 1 cup (250ml) milk; 2 ⅔ cups (400g) self-raising flour, sifted; 1 x 250g block Fairy margarine, room temperature and diced; 2 ½ cups (400g) soft icing sugar mixture, sifted; 3 tsp vanilla extract; 100ml chilled pure cream; 1¼ cups (100g) desiccated coconut, plus extra for bunny tail; Few drops pink food colouring; 2 vanilla cakes, chilled; Fairy Creamy Icing, room temperature; 1 x 14 inch (35cm) rectangular cake board or large platter; Cake scraps; 2 tbsp Fairy Creamy Icing; Pink coconut; Pink and white marshmallows; Black writing icing; Licorice strap; White and pink paper or cardboard; Long bamboo skewers; Sticky tape

4.7 (22)

moderate

This fun Easter bunny cake recipe has a downloadable template so it's easy to make. No need for a special cake tin, two round tins are all you need to make this bunny-shaped cake.

Prep

90 minutes, plus cooling and chilling time

Cook

35 minutes

Serves

Credit

Whisk Media Group

Ingredients

Vanilla Cakes

1 x 250g block Fairy margarine, room temperature and diced
1 ½ cups (330g) caster sugar
3 tsp vanilla extract
4 eggs, room temperature
1 cup (250ml) milk
2 ⅔ cups (400g) self-raising flour, sifted

Fairy Creamy Icing

1 x 250g block Fairy margarine, room temperature and diced
2 ½ cups (400g) soft icing sugar mixture, sifted
3 tsp vanilla extract
100ml chilled pure cream

Pink Coconut Coating

1¼ cups (100g) desiccated coconut, plus extra for bunny tail
Few drops pink food colouring

Assembling the bunny

2 vanilla cakes, chilled
Fairy Creamy Icing, room temperature
1 x 14 inch (35cm) rectangular cake board or large platter

Bunny Tail

Cake scraps
2 tbsp Fairy Creamy Icing

Decorating the bunny

Pink coconut
Pink and white marshmallows
Black writing icing
Licorice strap
White and pink paper or cardboard
Long bamboo skewers
Sticky tape

Method

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Vanilla Cakes

Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins
Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined
Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth
Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely

Fairy Creamy Icing

Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth
Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes
Reduce speed to low. Add cream in a steady stream until just incorporated
Beat on medium-high speed for 2 minutes. Set aside

Pink Coconut Coating

Place coconut inside large zip-lock bag
Add a few drops of pink food colouring and massage until evenly coloured. Set aside

Assembling the bunny

Trim the crust from the top of each cake. Reserve cake scraps
Spread 1¼ cups of the Fairy Creamy Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes
To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately ⅔ of the way across. The larger portion will form the ‘body’
Take the smaller portion and cut across lengthways ⅔ of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’
Smear a layer of icing on your cake board, where the bunny will be placed
Place the body in the centre of the board, cut edge down
Press the longest edge of the head against one end of the body
Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head
If desired, trim the top and side edges of the head and legs, to create a nice curved edge
Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes
Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny

Bunny Tail

Crumble reserved cake scraps and measure ½ cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball
Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed

Decorating the bunny

Press the pink coconut over the entire body, excluding the face
Eyes: cut both ends off a white marshmallow and draw pupils with black writing icing
Cheeks: cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing
Nose: cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose
Teeth: cut the ends off a white marshmallow, then trim to make two 2cm rectangles
Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows
Ears: cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear
Back paws: Place 3 white marshmallows around the front of each leg
Front paws: cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head
Dab a small amount of icing on the bunny tail and position on the back of the bunny

Vanilla Cakes

Tips & Hints:

For best results, make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days.
Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month.

Fairy Creamy Icing

Tips & Hints:

Makes approximately 4 cups of icing.
Use UHT cream instead of fresh cream to extend the life of the icing.

Assembling the bunny

Tips & Hints:

Always work with a cold cake. Chill cake between stages for at least 10 mins.
A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing.
For best results, icing should be applied at room temperature.
Use remaining icing to attach your decorations.

Decorating the bunny

Tips & Hints:

Use remaining icing to attach your decorations.
Store decorated cake uncovered in the refrigerator for up to 2 days.

Vanilla Cakes

Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins
Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined
Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth
Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely

Tips & Hints:

For best results, make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days.
Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month.

Fairy Creamy Icing

Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth
Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes
Reduce speed to low. Add cream in a steady stream until just incorporated
Beat on medium-high speed for 2 minutes. Set aside

Tips & Hints:

Makes approximately 4 cups of icing.
Use UHT cream instead of fresh cream to extend the life of the icing.

Pink Coconut Coating

Place coconut inside large zip-lock bag
Add a few drops of pink food colouring and massage until evenly coloured. Set aside

Assembling the bunny

Trim the crust from the top of each cake. Reserve cake scraps
Spread 1¼ cups of the Fairy Creamy Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes
To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately ⅔ of the way across. The larger portion will form the ‘body’
Take the smaller portion and cut across lengthways ⅔ of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’
Smear a layer of icing on your cake board, where the bunny will be placed
Place the body in the centre of the board, cut edge down
Press the longest edge of the head against one end of the body
Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head
If desired, trim the top and side edges of the head and legs, to create a nice curved edge
Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes
Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny

Tips & Hints:

Always work with a cold cake. Chill cake between stages for at least 10 mins.
A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing.
For best results, icing should be applied at room temperature.
Use remaining icing to attach your decorations.

Bunny Tail

Crumble reserved cake scraps and measure ½ cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball
Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed

Decorating the bunny

Press the pink coconut over the entire body, excluding the face
Eyes: cut both ends off a white marshmallow and draw pupils with black writing icing
Cheeks: cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing
Nose: cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose
Teeth: cut the ends off a white marshmallow, then trim to make two 2cm rectangles
Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows
Ears: cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear
Back paws: Place 3 white marshmallows around the front of each leg
Front paws: cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head
Dab a small amount of icing on the bunny tail and position on the back of the bunny

Tips & Hints:

Use remaining icing to attach your decorations.
Store decorated cake uncovered in the refrigerator for up to 2 days.

Vanilla Cakes

Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins
Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined
Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth
Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely

Tips & Hints:

For best results, make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days.
Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month.

Fairy Creamy Icing

Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth
Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes
Reduce speed to low. Add cream in a steady stream until just incorporated
Beat on medium-high speed for 2 minutes. Set aside

Tips & Hints:

Makes approximately 4 cups of icing.
Use UHT cream instead of fresh cream to extend the life of the icing.

Pink Coconut Coating

Place coconut inside large zip-lock bag
Add a few drops of pink food colouring and massage until evenly coloured. Set aside

Assembling the bunny

Trim the crust from the top of each cake. Reserve cake scraps
Spread 1¼ cups of the Fairy Creamy Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes
To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately ⅔ of the way across. The larger portion will form the ‘body’
Take the smaller portion and cut across lengthways ⅔ of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’
Smear a layer of icing on your cake board, where the bunny will be placed
Place the body in the centre of the board, cut edge down
Press the longest edge of the head against one end of the body
Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head
If desired, trim the top and side edges of the head and legs, to create a nice curved edge
Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes
Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny

Tips & Hints:

Always work with a cold cake. Chill cake between stages for at least 10 mins.
A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing.
For best results, icing should be applied at room temperature.
Use remaining icing to attach your decorations.

Bunny Tail

Crumble reserved cake scraps and measure ½ cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball
Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed

Decorating the bunny

Press the pink coconut over the entire body, excluding the face
Eyes: cut both ends off a white marshmallow and draw pupils with black writing icing
Cheeks: cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing
Nose: cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose
Teeth: cut the ends off a white marshmallow, then trim to make two 2cm rectangles
Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows
Ears: cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear
Back paws: Place 3 white marshmallows around the front of each leg
Front paws: cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head
Dab a small amount of icing on the bunny tail and position on the back of the bunny

Tips & Hints:

Use remaining icing to attach your decorations.
Store decorated cake uncovered in the refrigerator for up to 2 days.

Ingredient spotlight

Featured ingredients in this recipe

Fairy Cooking Margarine

Fairy margarine has been used in Australia by home bakers since the 1930’s and its special blend of animal fats produces outstanding baking results. From birthday parties, to baking at home with family, Fairy margarine has always been associated with sweet childhood memories. Sweet recipes such as delicious rich chocolate cakes, and choc mint brownies or savoury recipes such as cheese and bacon pull apart loaf or quiche Lorraine, Fairy recipes make the perfect entertaining fare.

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