Bunnies Galore!

Evening readers!

I know it’s still a bit early but I couldn’t help myself with all the Easter eggs and chocolate floating around store shelves (I’m literally chocolate crazy and this supposed chocolate deficit which I hope is NOT true may just be the death of me). This week I’ve decided to make the most cutest Easter cake ever, I didn’t even want to touch it after decorating it but that was always inevitable! As usual it was devoured by me and my friends. Here is the recipe, I hope you have loads of fun making this!

KitKat Easter cake (Victoria Sandwich)

Makes 12 slices


  • 4 medium eggs
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 225g butter, room temperature plus extra for greasing
  • 20 KitKats (double barred, not chunky or quadruple bars)
  • 2 chocolate bunnies
  • 4 packs of Cadbury’s mini eggs (or any similar variation)

To serve

  • Good quality strawberry or raspberry jam
  • Whipped double cream (optional)
  • Buttercream (as an alternative)

(I used buttercream for the filling and icing)


  • 250g unsalted butter, softened
  • 500g icing sugar, sifted
  • 2 tbsp milk
  • 1 tbsp vanilla extract


  1. Preheat the oven to 180C/350F/gas 4.
  2. Grease and line the base of 2 x 20cm/8in sandwich tins.
  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
  4. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
  5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
  7. Whilst the cakes are in the oven, you can begin making the buttercream. Using a stand mixer or hand mixer, soften the butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
  8. Add half the icing sugar mixture and mix on medium for 5 minutes. Then add the rest of the icing sugar along with 2 tbsp of milk and a tbsp of vanilla extract.
  9. Continue mixing for 5 minutes until it’s all well combined and then it’s ready.
  10. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch or using a skewer, insert it into the middle of the cake, if it comes out clean it’s ready. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.20160309_174833[1]
  11. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
  12. Set aside to cool completely.
  13. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of buttercream.
  14. Top with the second cake, top-side up and spread the buttercream over the whole cake and sides until you can’t see any more of the cake.
  15. Gently place each KitKat (without breaking them up into single bars) around the cake with the flat surface of the bars against the cake. You may want to use a decorative ribbon or even liquorice to tie around the KitKat’s all around the cake at this point so they don’t start falling outwards (I learnt this the hard way)20160309_181416[1]
  16. Place your bunnies on the cake and then surround all the empty space with mini eggs.

Cake adapted from: http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317

Buttercream: http://www.thescranline.com/#!buttercream-frosting-recipe/c21w4

Here is how mine turned out: (Aren’t those bunnies the cutest things ever?!)

(Excuse my bow-tying skills, they’re a bit reversed haha!)

Hope you have fun guys! Eat lots of chocolate and Happy Easter!!

Stay tuned!

Deborah x


4 thoughts on “Bunnies Galore!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s