Cake! magazine by Australian Cake Decorating Network March 2020 Cake! Magazine | Page 48

SPRINKLE A
INTO YOUR EASTER BAKING
Easter Bunny Cake
Preparation time: 60 minutes l Cooking time: 60 minutes l Serves: 12
Ingredients:
Chocolate cake layers:
• 4 cups White Wings Self Raising flour
• ¾ cup cocoa powder
• 2 cups CSR caster sugar
• 8 eggs
• 2 x 500g butter, melted
• 2 tsp vanilla essence
Method:
1. Preheat oven to 180°C (160°C fan forced).
2. Sift flour, cocoa and sugar into large bowl before adding eggs, melted
butter and vanilla essence. Whisk with a hand mixer or whisk until
lump free.
3. Divide mixture evenly between 4 greased and paper lined round
springform cake tins (20cm). Bake for 25-35 minutes or until a skewer
inserted into the centre comes out clean. Leave in tin for 10 minutes
before releasing and cooling on a rack.
Buttercream icing:
• 250g butter, softened
• 3 cups icing sugar mixture
• 2tbsp milk
1. Using electric mixer, beat butter in a large bowl until pale, gradually
adding icing sugar and milk until combined and thick.
2. Stack the cake disks with a thin layer of icing (1cm) between each.
Spread remaining icing over the top and sides of cake stack then
smooth over with a palette knife.
3. Refrigerate to harden the icing
Decorate:
1. Use black fondant to create eyes and lashes.
2. Make Bunny ears from white and pink cardboard (stencils at
whitewings.com.au) and attach with bamboo skewers. Insert bunny
ears into the top of the cake
Short on time?
Use White Wings Rich Choc
Cake Base for the choc layers,
bake as per pack instructions.
Once cooled, cut cakes in half
horizontally, to make 4 discs.
@WHITEWINGSBAKING