Easter is nearly here, and while we all love a chocolate egg, especially one that comes loaded with extra goodies, Easter is also a great time to bake cakes. The holiday opens up all kinds of opportunities for interesting decorative cakes, like this cute bunny cake decorated with ready to roll icing.
This cake is a great project to hone your decorating skills, and the unusual shape is actually very easy to pull off. Follow the recipe below and you’ll have a delightful Easter bunny cake.
This cake is a great project to hone your decorating skills, and the unusual shape is actually very easy to pull off. Follow the recipe below and you’ll have a delightful Easter bunny cake.
Ingredients For Your Easter Bunny Cake
This cake requires quite a few ingredients so be sure to gather everything before starting. You will need:
For Baking
450g of plain flour
700g of caster sugar
85g of cocoa powder or hot chocolate powder
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
250ml of milk
125ml vegetable oil
2 eggs
2 teaspoons of vanilla extract
250ml of boiling water
700g of caster sugar
85g of cocoa powder or hot chocolate powder
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
250ml of milk
125ml vegetable oil
2 eggs
2 teaspoons of vanilla extract
250ml of boiling water
For Decorating
Making the cake is the easy part. This cake is all about the decoration, and though it’s not especially tricky because we’re using bold colours and simple shapes, you will need a lot of ready to roll icing.
1kg of marzipan
250g of green ready to roll icing
250g of chocolate ready to roll icing
250g of pink ready to roll icing
250g of black ready to roll icing
250g of yellow ready to roll icing
250g of flower paste
2.5kg of light brown ready to roll icing
800g of chocolate frosting
Phew! That’s a lot of icing.
Baking The Cake
Because of the shape of this cake you’ll need to have four 6 inch round cake tins and one 6 inch diameter spherical cake tin. Alternatively you can use a pudding bowl in place of the spherical tin. But don’t panic, we’re going to use a one bowl approach to making the mixture.
First, preheat your oven to 180oC/350oF, then grease and line all of your cake tins.
- Take all your ingredients, except the water, and dump them into one large mixing bowl.
- Beat the mixture thoroughly. It needs to be smooth before the next stage. Use an electric whisk to make this easier.
- Take your boiling water and add to the mix gradually, combining it into the mixture before adding more. Once it’s all combined you’ll have a runny batter.
- Divide the batter evenly between your cake tins and then bake them in the oven for about 25 to 25 minutes. To check each cake is ready insert a skewer into the centre of them. If it comes out clean, they are ready.
Decorating The Cake With Ready To Roll Icing
1. Firstly off you’ll need to cut the tops of the sponge cake to make them level.
2. Spread the Renshaw Chocolate Frosting onto four 6in cakes to make a sandwich.
3. Then you’ll need to tier the four 6in sandwiched cakes on top of each other, and place the sphere on top to create the dome effect. When complete, cover the whole sandwiched cake with a thin layer of chocolate frosting.
4. Knead and roll out the Renshaw Lincoln Green Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to the desired thickness. Lift the icing over a 10in square cake board and trim the edges to create the base of the cake.
5. Knead the Renshaw Original White Marzipan and roll out on a clean dry work surface lightly dusted with icing sugar. Lift the marzipan over the cake, smoothing down the sides of the cake and pulling out creases. Trim off the excess marzipan around the base of the cake to make it nice and neat.
6. Knead the Renshaw Teddy Bear Brown Ready to Roll Icing until soft. Then roll it out on a clean dry work surface lightly dust with icing sugar and roll out the icing to the desired thickness. Then lift the teddy bear brown icing over the cake, smoothing down the sides with the palm of your hand to push out any bubbles. Trim excess icing from the base of the cake.
7. Place the covered cake onto the green icing covered cake board (which takes the appearance of a patch of grass) and secure in place using some royal icing.
8. Knead and roll out the Renshaw Chocolate Ready to Roll Icing. Cut out a large circle and stick at the base of the bunny’s body. This will form his tummy. Gently trim the chocolate icing at the base of the cake.
9. Knead some of the leftover teddy bear brown icing into a ball and gently roll into a sausage shape, dividing into four pieces. Roll each piece into a ball and gently flatten to create the bunny’s four paws (two will need to be slightly larger to form the larger bottom feet). Mark two lines in each paw using a small sharp knife. Place the two larger paws at the base of the bunny to create the feet and stick the other two on the body for the hands, securing both in place using cooled boiled water.
10. Roll out a ball with some of the remaining leftover teddy bear brown icing and cut an oval shape for the bunny’s muzzle. Stick in place on the bunnies head using cooled boiled water.
11. For detailing, mark a line down the centre of the muzzle and indent two half circles to create the bunnies smile. Roll a small ball of Renshaw Pink Ready to Roll Icing and using cooled boiled water, stick at the top of the muzzle for the nose.
12. Roll out the Renshaw Flower and Modelling Paste and cut out two rectangles for the bunny’s teeth (you can decide how goofy you’d like to make them!). Then secure in place under the muzzle using cooled boiled water.
13. With the remaining flower and modelling paste, you’ll need to create the daisy for the bunnies head. To do this, use a large daisy cutter and leave to set in an apple tray or egg carton to provide shape.
14. Next, knead and roll out the Renshaw Jet Black Ready to Roll Icing. Cut out two small oval shapes for the bunny’s eyes. Stick onto the head using some cooled boiled water.
15. Knead the remaining pieces of teddy bear brown icing into a ball and cut into two equal halves. Roll both halves into a long pear shape and press flat to create the bunny’s ears. You’ll need to secure onto the top of the bunny’s head with some more cooled boiled water, supporting with sponge foam until set.
16. Add a small rolled ball of Renshaw Yellow Ready to Roll Icing into the centre of the white daisy flower, and once the flower has set, stick on top of the head between the ears using a little cooled boiled water to secure.
17. Finally push some spaghetti strands into the bunny’s muzzle for whiskers and decorate the cake board with plunger cut blossom flowers and a moulded icing carrot.
So, there you go. That’s how to make the perfect Ready to Roll Icing Easter bunny cake. Yes, it’s a little lengthy, but it really is worth it!
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