Hoppy Easter Rainbow Cake
Perfect for Easter but easily adapted to any celebration.
Recipe by Victoria Parry
Uploaded by Victoria Parry
Time to make
- 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
- 250 g butter
- 500 g icing sugar
- 2 tbsp milk
- Food colours of your choice (pink needed for the ears)
- Edible ink pen
- 250 g Renshaw White Ready to Roll Icing
Renshaw products used
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Preheat the oven to 160°C/Gas mark 4 and lightly grease 5 pans with spray oil.
Cream butter and sugar until light and fluffy.
Add eggs one at a time until fully incorporated. Add vanilla extract.
Sieve in flour and baking powder.
Use milk if necessary to get the right consistency.
Divide into 5 bowls and add your choice of colour to each. Use an ice cream scoop for equal measures.
Use spray oil on your 5 6 inch tins, and add your mix to each.
Bake for approximately 18-25 mins but check regularly.
Leave to cool upside down to help get flat topped cakes.
Make buttercream by mixing the butter and icing sugar with a little milk if needed.
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.
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.
Make a nose from the pink icing and use an edible pen to create the rest of the face.
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 :)