170g self-raising flour, plus extra to dust cake tin
1 tsp vanilla essence
Butter and flour to coat the cake tin
For the decoration
Cake Angels Gorgeous Chocolate Frosting
Cake Angels Mini Carrots
Grey and pink food colouring
For the cake
Preheat the oven to 160°C. Grease and flour the tin.
Mix the butter and sugar together until light and fluffy. Beat in the eggs one at a time, add vanilla essence then mix in the flour a little at a time.
Transfer the mixture into the tin and bake for 15-20 minutes or until brown. Leave in the tin until completely cool.
Once the cake has cooled, slice into horizontal layers. Line the same tin with cling film and begin assembling the cake by alternating layers of cake with Cake Angels Gorgeous Chocolate Frosting.
Cover the tin in cling film and put it in the freezer for 30 minutes or until the cake is cold enough to release from the tin.
Colour royal icing grey and another portion pink, then create rabbit ears and feet. Leave to dry out.
Pipe Cake Angels Gorgeous Chocolate Frosting onto the cake in a spiral starting from the bottom.
Place Cake Angels Mini Carrots onto cake.
Attach the feet and ears into position. Use cocktail sticks to prop up the ears if desired.
Deliciously smooth indulgent chocolate made with real cocoa! Perfect for covering 10 heavenly cupcakes, our gorgeous frosting comes in an easy to use, ready to pipe pouch. It's as ready to go as you are! Remove the cap and screw the nozzle on, pipe in a luxurious swirl onto your cupcakes or cake!