Hello everyone! A super delicious Easter Bunny celebration cake recipe for you today in collaboration with Dr.Oetker, my go to for all things baking. #AD
This is the perfect Easter bake that looks and tastes incredible. A light vanilla sponge layered between silky vanilla bean buttercream and delicious raspberry jam. This cake involves a bit more time than more normal bakes but it will definitely be worth it for that wow factor!
You can play around with the colours on this bake. I went with a pink theme but you could change it up and do some fun colours! Dr. Oetker have a huge range of colours and decorations so have some fun and get creative.
I have a full IGTV video over on my Instagram @Gills_BakesandCakes of me creating this whole bake. So get your baking gear on and cook along with me and Dr.Oetker to create this showstopper Easter cake!
If you have any questions Dm me on Instagram. Happy Baking! Also, check out my facebook group ”Gills Bakes and Cakes <3” #AD
Easter Bunny Celebration Cake with Dr.Oetker
This is the perfect Easter bake that looks and tastes incredible. A light vanilla sponge layered between silky vanilla bean buttercream and delicious raspberry jam. This cake involves a bit more time than more normal bakes but it will definitely be worth it for that wow factor!
Print Pin RateServings: 16 Big slices
Calories: 400kcal
Equipment
- 2- 6inch cake tins
- Baking paper
- Electric whisk
- Bowls
- Spatula
- Knife
- Rolling Pin
- Piping set
- Paint brush
- Scissors
Ingredients
Cake
- 225 grams Butter
- 225 grams Caster sugar
- 225 grams Self raising flour
- 4 Eggs
- 2 tsp Taylor And Colledge Organic Vanilla Bean Paste
Buttercream
- 250 grams Unsalted butter
- 500 grams Icing sugar
- 2 tsp Taylor And Colledge Organic Vanilla Bean Paste
- 2-3 tbsp Milk
- Dr. Oetker Extra Strong Pink Food Colour Gel
- Dr. Oetker Extra Strong Purple Food Colour Gel
Decoration
- 3-4 tbsp Raspberry jam
- 2 x Dr Oetker Ready Rolled White Icing
- Dr. Oetker Extra Strong Black Food Colour Gel
- Dr. Oetker Extra Strong Pink Food Colour Gel
- Dr Oetker Rose Gold Blush Sprinkles
- Dr. Oetker Shimmer Spray Silver
- Dr Oetker Wafer Flowers
- Dr.Oetker Wafer Daisies
- Dr Oetker Letters & Number
Instructions
Decorations
- I made my fondant decorations 2 days in advance so they had time to firm up before using. If you don't have the time to do this just make sure you make them a good few hours in advance and place a piece of firm cardboard/plastic behind the ears the same size using a small bit of buttercream or icing to stick them together. For Full instructions on how I made my fondant pieces check out my IGTV video over on my Instagram @Gills_BakesandCakes
- Ears- Using baking paper, draw 1 large (Approx 4/5 inch) and 1 small (Approx 2.5 inch) bunny ear shapes. Place the large one over rolled out white fondant, cut out 2 of your large ears then place onto a parchment lined board. Using some Pink food gel dye a little bit of your fondant pink then repeat the same step with your smaller ear template (Make a little bit extra pink fondant for the nose). Using a small bit of water on a brush, dampen the back of your small pink ear then place on top of your larger white ear and gently press together. Press in two toothpicks into the bottom of each ear, this will secure them into the cake. Place aside to dry.
- Feet- Roll out two small balls of white fondant (Approx 1.5 inch) Trim down a small bit on one side to give a flat surface. Place this side flat down then with a small knife, gently press in two lines to create a foot affect. Place aside to dry.
- Nose- On rolled out fondant cut out two circles (Approx 1 inch) Using a toothpick make 3 dots on each circle. Using pink fondant cut out a heart the same size. Place aside to dry.
- Eyes- Using Dr.Oetker black food gel dye some of your fondant black. Make two small balls then roll out into a sausage shape but taper out the ends a little. Curve into an eye shape. Take another 2 bits a fondant and make two very small eyelashes then attach one to each eye using a small bit of water.Place aside to dry.
- Tail– Roll up a big piece of fondant (Approx 3 inch) Trim one side a small bit to give a flat surface then place on the flat side. Using a scissors clip the fondant to give a fluffy effect. Place aside to dry.
Cake
- Preheat your oven to 180C/160C Fan. Grease and line the base of 2 x 6 inch cake tins.
- In a mixing bowl, Cream butter and sugar together till pale and fluffy.
- Whisk in your Vanilla.
- Mix in eggs one at a time until combined.
- Sieve flour into the mix and gently fold.
- Separate the mix into your two baking tins evenly.
- Bake for 32-40 minutes until a toothpick comes out clean or the centre of the sponge springs back when your press the centre.
- Leave to cool completely.
- Once completely cooled, trim the top of each cake flat if you need to then slice each cake in half to create four layers.
Buttercream
- Place soft butter into a mixing bowl. Using an electric hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
- Add icing sugar in 3 separate batches until incorporated well.
- Add in the Vanilla.
- Add the milk teaspoon at a time until you have a nice spreadable consistency.
- Set aside some buttercream in 3 separate bowls. Place about 4 tablespoons of buttercream in each bowl.
- I made a pink, light pink and purple using Dr.Oetker food gels. You can do any colours you wish.
Assembly
- Place a small bit of buttercream on your selected serving board. Place one layer of your cake on this. Pipe a boarder of buttercream along the boarder of your cake. Place a heaped tablespoon of jam onto the cake then spread out. Top the jam with more buttercream then smooth out till flat. Top with another layer of cake.
- Repeat these steps until you get to the last layer. Tip- Save the flat base of one of your cakes for the top of your cake to get a smooth top.
- Place your cake into the fridge for about 20 minutes for the icing to firm up.
- Now it's time to do a crumb coat. Apply a very thin and smooth layer of buttercream all around your cake using a palette knife. Place back into the fridge for about 20 minutes until firm to touch.
- Once firm, using Dr.Oetker ready roll icing gently drape icing over your cake and smooth out. Trim any excess icing at the base. I dust mine with a small bit of icing sugar and using a flat tool to smooth out the surface.
- Spray your fondant covered cake with Dr. Oetker Shimmer Spray then leave to dry.
- Once your shimmer has dried, attach all your fondant pieces with a small piece of water and pop your bunny ears on top.
- Add your colourful buttercream to 3 piping bags with whatever piping nozzel you like. Pipe on some pretty hair around your ears.
- Decorate with some Dr Oetker Rose Gold Blush Sprinkles, Dr Oetker Wafer Flowers and Dr.Oetker Wafer Daisies.
- I decorated around my cake with Dr Oetker Letters & Numbers and wrote ''Happy Easter''
- Have some fun and decorate whatever way you wish! You can play around and change up the colour theme as Dr.Oetker have a huge range to choose from!
- Enjoy!
Notes
- Store this cake in an airtight container for up to 5 days. Its is best eaten on day 1-3.
- You can easily make this cake chocolate flavoured by replacing some of the flour in the cake with cocoa powder. Approx. 40g
- You can make the buttercream chocolate flavoured too by added in some melted chocolate or cocoa powder.
- If you aren’t a huge fan of fondant your could make a little extra buttercream and then just buttercream the whole cake and decorate with your fondant pieces.
Nutrition
Calories: 400kcal
If you make this recipe I would love for you to tag me and Dr. Oetker on Instagram! #gills_bakesandcakes @gills_bakesandcakes @droetkerbakingireland
