- 450 g plain flour?
- 700 g caster sugar
- 85 g cocoa powder
- 15 tsp baking powder
- 15 tsp bicarbonate of soda
- 2 medium eggs
- 250 ml milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 ml boiling water
- 800 g Renshaw Chocolate Frosting
- 1 kg Renshaw Original White Marzipan
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Chocolate Ready to Roll Icing
- 250 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
- 250 g Renshaw Yellow Ready to Roll Icing
- 2.5 kg Renshaw Teddy Bear Brown Ready to Roll Icing
- 250 g Renshaw Flower and Modelling Paste
Renshaw products used
Email this recipe
Preheat the oven to 180°C / 350°F / gas mark 4.
Grease and line four 6in round sandwich tins and 1 6in diameter sphere cake tin (or a pudding bowel).
Place all of the ingredients, except the boiling water, into a large mixing bowl.
Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and sphere tin and bake in the oven for 25 to 35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes, and then turn out on the wire rack and leave to cool completely.
Cut the tops of the sponge cake to make them level.?
Sandwich the four 6in cakes with Renshaw Chocolate Frosting.
Gently stack the four 6in sandwiched cakes on top of each other, and place the sphere on top to create the dome effect and cover the whole sandwiched cake with a thin layer of chocolate frosting.
Knead and roll out the Renshaw Lincoln Green Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to the desired thickness. Lift the icing over a 10in square cake board and trim the edges to create the base of the cake.
Knead the Renshaw Original White Marzipan and roll out on a clean dry work surface lightly dusted with icing sugar. Lift the marzipan over the cake, smoothing down the sides of the cake and pulling out creases. Trim off the excess marzipan around the base of the cake.
Knead the Renshaw Teddy Bear Brown Ready to Roll Icing until pliable. Roll out on a clean dry work surface lightly dust with icing sugar and roll out the icing to the desired thickness.
Lift the teddy bear brown icing over the cake, smoothing down the sides with the palm of your hand. Trim excess icing from the base of the cake .To give a sheen to the surface, smooth with the palm of your hands.
Place the covered cake onto the green icing covered cake board and secure in place using royal icing.
Knead and roll out the Renshaw Chocolate Ready to Roll Icing. Cut out a large circle and stick at the base of the bunny's body for his stomach. Gently trim the chocolate icing at the base of the cake.
Knead the remaining teddy bear brown icing into a ball and gently roll into a sausage shape, dividing into four equal pieces. Roll each piece into a ball and gently flatten to create the bunny's four paws. Mark two lines in each paw using a small sharp knife. Place two of the paws at the base of the bunny to create the feet and stick the other two on the body for the hands, securing both in place using cooled boiled water.
Roll out a ball of any leftover teddy bear brown icing and cut an oval shape for the bunny's muzzle. Stick in place using the bunnies head using cooled boiled water.
Mark a line down the centre of the muzzle and indent two half circles to create the bunnies smile. Roll a ball of Renshaw Pink Ready to Roll Icing and using cooled boiled water, stick at the top of the muzzle for the nose.
Roll out the Renshaw Flower and Modelling Paste and cut out two small rectangles for the bunny's teeth, sticking in place under the muzzle using cooled boiled water.
With the remaining flower and modelling paste, use a large daisy cutter and leave to set in an apple tray or egg carton to provide shape.
Knead and roll out Renshaw Jet Black Ready to Roll Icing. Cut out two small oval shapes for the bunny's eyes. Stick onto the head using cooled boiled water.
Knead the remaining pieces of teddy bear brown icing into a ball and cut into two equal halves. Roll both halves into a long pear shape and press flat to create the bunny's ears. Secure onto the top of the bunny's head with cooled boiled water, supporting with sponge foam until set.
Add a small ball of Renshaw Yellow Ready to Roll Icing into the centre of the white daisy flower, and once the flower has set, stick on top of the head between the ears using cooled boiled water.
Finally push spaghetti into the bunny's muzzle for whiskers and decorate the cake board with plunger cut blossom flowers and a moulded icing carrot.