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5 from 2 votes

Chocolate Bunny Bum Easter Cake

An Easter themed chocolate cake decorated with bunny bums made from pliable chocolate mixed with liquid glucose.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Baking
Cuisine: British
Servings: 12
Author: Sarah Trivuncic

Ingredients

  • 1 x 8 inch square baking tin lined with baking parchment paper
  • 125 g 4 ½ oz Baking margarine, softened
  • 125 g 4 ½ oz Caster sugar
  • 2 Large eggs
  • 125 g 4 ½ oz Plain flour
  • 1 sachet/ 25 g 1 oz Dr. Oetker Fine Dark Cocoa Powder
  • 2 sachets/ 10 g 2 tsp Dr. Oetker Baking Powder
  • 200 g 7 oz Dr. Oetker Milk Fine Cooks’ Chocolate
  • 15 g 1/2 oz Dr. Oetker White Chocolate Chips
  • 130 g Dr. Oetker Liquid Glucose
  • 125 g 4 ½ oz Unsalted butter, softened
  • 225 g 8 oz Icing Sugar
  • 2.5 ml 1/2 tsp Dr. Oetker Madagascan Vanilla Extract
  • 1 tube Dr. Oetker Lime Green Gel Food Colour
  • 1 tube Dr. Oetker Yellow Gel Food Colour
  • 55 g 2 oz Dr. Oetker white sugarpaste
  • Small leaf cutter
  • Small blossom cutter

Instructions

  • Preheat the oven to 180?C (160?C fan assisted oven, 350?F, gas mark 4). Line the baking tin with non-stick baking parchment paper. Put the margarine in a mixing bowl, add the caster sugar and eggs. Sift the flour, Cocoa and Baking Powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Spread the mixture into the tin evenly. Bake for about 15 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
  • To decorate, break up the Milk Chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water, and leave to melt. Remove from the water and stir in 125g (4 ½ oz) Liquid Glucose to form a thick paste. Scrape on to a piece of baking parchment and leave to cool – the mixture will become firm and pliable when cold. Avoid prolonged chilling as the paste will become too hard to mould.
  • Set aside 12 White Chocolate Chips. Put the rest of the Chips in a small heatproof bowl and melt as above. Mix in 5 g (1 tsp) Liquid Glucose. Leave to cool as above.
  • Meanwhile, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar until creamy and soft and add Vanilla Extract. Mix in the whole tube of Green Gel Food Colour. Thickly spread the icing on top of each cup cake, right to the edge.
  • Divide the Milk Chocolate paste into 11 equal pieces, and form 9 portions into balls. Arrange the balls on top of the cake. Use the remaining portion of paste to make 9 pairs of bunny feet and leave aside on baking parchment. Set the one remaining ball aside to make feet, the other to make bunny poop pellets.
  • Divide the White Chocolate paste into 9 equal portions. Use to make 9 pairs of foot pads and press gently onto the feet. Score bunny toes with a small knife, then gently press onto the sides of the bunny bodies. Top each bunny body with one of the reserved White Chocolate Chips as a tail.
  • Divide the white sugar paste in half and mix the balls with a little green and yellow gel food colour respectively. Cut leaves out of the green sugarpaste and blossom shapes out of the yellow. Arrange on the cake.
  • Finally use the last ball of chocolate paste to roll those all important bunny poop pellets. Scatter on the cake and it’s now ready to serve and enjoy!