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Hoppy Easter Rainbow Cake

Perfect for Easter but easily adapted to any celebration.

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Time to make

Skill Level

Intermediate

Serves

12 people

Baking ingredients

  • 5 eggs
  • 275 g butter
  • 275 g caster sugar
  • 275 g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp milk
  • Food colours of your choice
  • 1 tbsp vanilla extract

Decorating ingredients

  • 250 g butter
  • 500 g icing sugar
  • 2 tbsp milk
  • Food colours of your choice (pink needed for the ears)
  • Edible ink pen
  • Sprinkles
  • 250 g Renshaw White Ready to Roll Icing

Instructions

Step 1

Preheat the oven to 160°C/Gas mark 4 and lightly grease 5 pans with spray oil.

Step 2

Cream butter and sugar until light and fluffy.

Step 3

Add eggs one at a time until fully incorporated. Add vanilla extract.

Step 4

Sieve in flour and baking powder.

Step 5

Use milk if necessary to get the right consistency.

Step 6

Divide into 5 bowls and add your choice of colour to each. Use an ice cream scoop for equal measures.

Step 7

Use spray oil on your 5 6 inch tins, and add your mix to each.

Step 8

Bake for approximately 18-25 mins but check regularly.

Step 9

Leave to cool upside down to help get flat topped cakes.

Step 10

Make buttercream by mixing the butter and icing sugar with a little milk if needed.

Step 11

Once your cakes have cooled, trim any uneven tops and stack with a thin layer of buttercream between each level. Use plastic bubble straws for stability. Cover the outside with more of the buttercream.

Step 12

Colour a small amount of the ready to roll icing with pink colouring, and use this with more of the white to create bunny ears. Attach a straw between the 2 colours so it can be inserted into the cake.

Step 13

Make a nose from the pink icing and use an edible pen to create the rest of the face.

Step 14

Insert the ears, colour the remaining buttercream and pipe around the base of the ears and along the bottom of the cake. Add sprinkles of your choice :)