Make a Bunny Rabbit Birthday Cake from Birthday Cakes for Kids by Annie Rigg

Serves 12

For the Vanilla Sponge

425g unsalted butter, at room temperature
425 g caster sugar
8 large eggs, beaten
2-3 teaspoons vanilla extract
425 g plain flour
7 teaspoons baking powder
6-7 tablespoons milk, at room temperature

For the Meringue Frosting

250g caster sugar
4 large egg whites
a pinch of salt

pink food colouring paste
2 jelly beans or brown
sugar-coated chocolate
drops
black writing icing

33 x 23 x 6-cm cake tin,
greased and base-lined
with greased baking
parchment
6-hole muffin tray, lined
with paper cases

For the Vanilla Sponge

Preheat the oven to 180°C (350°F) Gas 4. Cream the butter and sugar in an electric mixer or with a handheld electric whisk until pale, light and fluffy, about 2–3 minutes. Very gradually add the beaten eggs, mixing well between each addition and scraping down the bowl with a rubber spatula from time to time. Stir in the vanilla extract.

Sift together the plain flour and baking powder and add to the cake mixture in 2 batches, mixing until smooth. Add the milk and mix until smooth.

Spoon the mixture into the prepared cake tin and divide the remainder between the paper cases. Bake on the middle shelf of the preheated oven until a skewer inserted into the middle of the cakes comes out clean — 40 minutes for the cake and 20–25 minutes for the cupcakes. Leave the cakes to cool in the tin or tray for 10 minutes before turning out on to wire cooling racks. Turn the cakes the right way up and leave to cool completely.

Refer to the diagram above and use to draw a similar rabbit shape on a piece of paper. Cut out and lay on top of the cake. Cut around with a sharp knife and use the trimmings to make the head and ears. Arrange the body parts on a large platter.

Make the Meringue Frosting...

Set a medium-large heatproof bowl over a pan of barely simmering water (do not let the base of the bowl touch the water). Put the sugar, egg whites, salt and 2 tablespoons water into the bowl and using a handheld electric whisk, whisk on medium speed so that the sugar completely dissolves into the egg whites. Continue to whisk until the meringue is white, soft and pillowy. Increase the speed to high and whisk for another minute until the meringue is hot, stiff and glossy. Remove from the heat and continue whisking for a further minute until the meringue has cooled slightly.

Take 3–4 tablespoons of the Meringue Frosting for the ears and tail and set aside in a small bowl. Completely cover the top and sides of the rabbit with the Meringue Frosting, peaking the meringue with the back of a spoon so that it looks like fur.

Stir a tiny amount of pink food colouring paste into the reserved frosting to make a pale pink. Food colouring pastes are easier to use than the standard liquid colours and come in a vast selection of colours. A very tiny amount gives a good colour without watering down the icing. Add the paste very gradually using the point of a cocktail stick or wooden skewer and mix well or knead into the icing before adding more until you have the shade you're after.

Peel the paper case off one cupcake and cover the cupcake in pink frosting. Fill in the insides of the ears with pink frosting too. Arrange the cupcake on top of the rabbit for the tail.

Position the jelly beans or chocolate drops on the rabbit's face to make an eye and the nose. Using the writing icing, draw whiskers on the face. Set aside for about 1 hour to set slightly before serving.