Marisa's Vegan Recipes

Apr 3, 20215 min read

Bunny Cake

It's not to late to make this super cute bunny cake for your Easter celebrations! This cake is simplistic but very impressive, it's definitely a fantastic one if you are having a small party!

This cake wasn't overly difficult to make, the hardest part is making the bunny. The bunny head is made from a large cake ball, covered in fondant. The feet are all made from fondant, I made them pretty simple.

This would be a perfect recipe to make with your children, or for a beginner cake maker!

I used wafer flowers, for speed, however you can pipe flowers on if you prefer.

You could add some vegan mini eggs onto the cake, by the bunnies feet or by the bottom of the cake, if that's something you and your children will enjoy!

Moo Free do some white and milk chocolate mini eggs.

This cake is made of 2 7" cakes and a 5" cake made into a big cake ball.

I made vanilla cakes but if you prefer chocolate just add 2 tbsp of cocoa powder into the cake mix.

To make the bunny head;

I broke the 5" cake into crumbs and mixed it with butter icing then shaped it like a ball.

I then covered the ball in fondant, gently making a small dent where the eyes will go.

Make a small oval with the pink icing to make the nose and 2 small balls for the eyes. You can use water to stick them in place.

Use a fondant tool to make the mouth.

Use pink food colouring to make the blush on the bunnies cheeks. You can add a little water to make the pink lighter. I used a clean make up sponge to add the blush.

I hope you love this cake as much as we do!

If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!

Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!

Marisa

Bunny Cake

Ingredients

Cake;

2 ⅔ Cup Self Raising Flour

2 Cups Caster Sugar

2 tsp Bicarbonate of Soda

2 Cups Milk I used oat milk but you can use any plant based milk

2-3 tsp Vanilla Essence

⅔ Cups Vegetable Oil

2 tbsp Apple Cider Vinegar

Butter Icing;

500g Icing Sugar

220g Butter I used Flora but you can use any plant based milk

1-2 tsp Vanilla Essence

1-2 drops Milk if needed

Green Food Colouring

Extras;

Wafer Flowers You can pipe flowers if you prefer

White, pink, black, green fondant

Pink Food Colouring

Method

Cake;

Preheat the oven 180C and prepare 2 7” round cake tins and a 5” round cake tin.

In a large bowl sift the flour, sugar and bicarbonate of soda.

Pour the milk, vanilla, oil and vinegar onto the dry ingredients

Mix until completely smooth

Fill the 5” tin until ¾ quarters full

Split the rest of the batter between the 2 7” cake tins.

Cover all the tins with foil.

Bake for 30-40 minutes or until a toothpick comes out clean

Let cool completely before decorating

Butter Icing;

Place the butter and vanilla in a large bowl.

Sift the icing sugar into the bowl.

Mix until you have a thick butter cream.

Add a little milk if the buttercream is too thick.

Take about a cup of butter cream and place in a separate bowl.

Colour the cup with green food colouring

Place the butter cream in the fridge until needed.

Decorating the cake;

Place the first 7” cake on a cake board.

Spread a layer of butter cream over the cake

Place the second 7” cake on top

Spread a thin layer of butter cream over the entire cake and smooth it out

Place in the fridge for 10-20 minutes to allow the buttercream to set.

Spread a thicker layer of butter cream over the entire cake and smooth it out (leaving ½-1 cup butter cream left over)

Place the cake in the fridge to allow the icing to set a little.

Break the 5” cake into crumbs and place in the leftover buttercream.

Mix to combine, you can add a little milk if the buttercream isn’t spreading well.

Combine the cake and buttercream to make a ball, place in cling film and place in the fridge for 20 minutes to allow the icing to set.

Roll out your green fondant to fit over the 7” cakes. Place it on the cake and smooth it out

Roll some white fondant to cover the big cake ball.

Gently make a small dent where the eyes will be.

Roll a small pink oval and place it where the nose will go. You can use a little water to stick it on.

Roll 2 small black balls of fondant for the eyes and stick them in place.

Use a fondant tool to draw the lines of the bunnies mouth.

Use the pink fondant to make the blush on the bunnies cheeks. I used a clean makeup sponge

Place the cakes in the fridge while you make the rest of the bunny.

Use white fondant to make the bunnies feet for the top of the cake; roll the fondant into a ball, squish it down a little bit then use a fondant tool to make the lines for his toes

Get some more white fondant and roll it to make the feet.

Use some pink fondant to make the pads on the feet. I used small oval cutters

Use a fondant tool to make the dents for it’s toes.

Get some more white fondant and roll it into an ear shape

Roll some pink fondant to go in the middle of the ear. You can use some water to stick it on.

Fold the corners of the ears down and place a large skewer in the bottom, to the top of the ear.

Place the head of the bunny on the back of the 7” cake.

Add all the feet and ears in place

Use a little green fondant to stick the wafer flowers in place

Pipe lines down from the flowers to make stems.

Use a leaf piping nozzle to pipe leaves around the cake

Place in the fridge until ready to serve