Hippity Hop Easter Bunny Cake RecipeOrigin: Britain Period: Traditional |
Ingredients:
300g coconut, divided
Hippity Hop Easter Bunny Cake Preparation:Method:Take 30g of the coconut and colour pink with the red food colouring. Now take one of the cake layers and cut in half crossaways. Take the top half and cut in half so you have two semicricles (these will be the ears). Take the bottom piece and cut to form a bow tie that's about 5cm wide at the widest part. Now take the whole cake you have left and arrange in the centre of a large serving plate or tary. Place the half-circles on the top, pointing upwards to form 'ears'. Place the bow tie at the bottom. Ice the cake with the Easter Bunny icing then sprinkle the centre of the ears and the bow tie with the pink coconut. Use the white coconut to sprinkle over the head and the outer edges of the ears and bow tie. Add chocolates to form the eyes, nose and mouth and liquorice (or chocolate matchsticks) for the wihiskers. Find more Easter Recipes Here |
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