Easter Bunny Cake

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  

Buttercream Icing:

• 250g butter, softened
• 3 cups CSR Pure Icing Sugar mixture
• 2 tbsp milk
   

Chocolate Cake Layers:

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.
4. Leave in tin for 10 minutes before releasing and cooling on a rack.  

Buttercream Icing:

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 using the template provided and attach with bamboo skewers.
3. Insert bunny ears into the top of the cake.  

Baking Hack: 

Pressed for time? Save time on the cake base by using 2 packets of White Wings Rich Choc Cake - made as per pack instructions. Once cooled cut each cake in half horizontally to create 4 discs, voila your bases are ready.