How to Bake a Minimal Bunny Cake
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How to Bake a Minimal Bunny Cake

Difficulty Beginner
Budget £10 - £30
Time < 1 hour
Create this simple, minimal bunny cake using the Wilton Bunny Baking Tin to add a sweet spring to your Easter table this year. It €™s easy to create a smooth iced exterior with Renshaw Ready to Roll Icing. Follow the tutorial below by baking expert Lucy Bruns to pick up top tips!

You will need

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How to make


To Bake: 

8oz/250g butter or margarine at room temperature

8oz/250g caster sugar

4 medium eggs

8oz/250g self-raising flour

2 tsp vanilla extract

To Decorate: 

½ jar raspberry jam


Preheat oven to 170°C fan/375°F/Gas 5


In a stand mixer (or electric whisk) whisk together the butter and sugar for 5 minutes until pale, light and fluffy


 Beat in the eggs one at a time along with the vanilla extract.


 Sieve in the flour and whisk again until the flour is only just incorporated – don’t overdo it!  

Top tip! If you don’t have cake release then rub the inside of the tin with butter and coat with a little flour – tip out the excess flour.  


Brush the inside of the bunny cake tin with cake release. 

Top tip! Make a bit of a dip in the centre of the tin, which will cut down on a wasteful ‘dome’ in the centre of the cooked cake.


Transfer the cake mix to the prepared tin and spread it up to the edges of the tin.                        


Bake the cake for approximately 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean with no trace of cake mix on it.


Remove from the oven and leave for 5 minutes before turning the cake out onto a cooling rack. Leave to cool completely.


Use a long, serrated knife to cut the cake in half horizontally.

Top tip! When spreading the jam only take it up to 1cm before the edge of the cake so that the jam doesn’t ooze out when you sandwich the 2 halves together. 


Spread one cut side with the jam and the other cut side with the vanilla buttercream and sandwich the cakes back together again.


Smear a blob of buttercream on a round cake board and transfer the cake to the board and stick in place.


Cover the whole cake with a crumb coat of buttercream.


Put the cake in the fridge for 1 hour to firm up the buttercream.


Roll out the white icing in an oblong at least 30cm x 40cm and drape over the chilled cake to cover it.


Smooth the icing with the palms of your hands and trim away the excess around the bottom with a sharp knife.


Roll out a small piece of black icing and use a circle cutter to cut out 2 eyes.


Roll a small thin sausage of black icing and shape it into a 3 for the mouth.

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