KitKat Easter Bunny
Image: Supplied
Ingredients
Cake
1 cup castor sugar
1 cup flour
1/4 cup cocoa
1 tsp bircarb
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp coffee
1/2 cup boiling water
1/2 cup buttermilk
1/4 cup oil
1 eggs
1 tsp vanilla essence
Décor
16 x 2 ginger Kit Kat
1 50g Lindt bunny
50g speckled eggs
1/2 meter ribbon brown fondant for the basket handle
skewers
Icing
250g butter
325g sifted icing sugar
1 tsp vanilla essence
1/4 cup cocoa
Method for the cake
Preheat the oven to 180° degrees Celsius. Line 2 x 15cm round baking tins.
Mix all the dry ingredients in the same order as per the recipe.
In a separate bowl, mix all the wet ingredients and then add to dry Ingredients. Mix well until a smooth batter forms.
Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes or until a skewer inserted comes out clean.
Method for the icing
Cream the butter and vanilla essence using a hand mixer. Sift the icing sugar and mix well.
Set aside a bowl of icing and mix with green (for the grass). The balance, you can add cocoa and mix for icing in between and around the cake.
To decorate
A day or two before, roll the brown fondant into thick ropes. Rold in half and twist together. Shape into a handle. Add the skewers on either ends to poke into the cake and allow it to dry. The longer ahead you make this, the more solid it will be.
Place the cake on a cake board or plate and start icing. Smear icing around and a thin layer on top.
Line up the Kit Kat bars standing upright around the sides of the cake.
Use ribbon to tie and secure the Kitkat.
Using a grass tip nozzle, place the nozzle into a piping bag and pipe on the top of the cake. Place the handle, Lindt bunny and speckled eggs.