The Hippity Happy Easter Bunny Cake

Recipe created by Chef Ashian

Our cutest cake yet! Do you agree?

Recipe Ingredients

Ingredient Weight
For Sponge
Pillsbury™ Premium Egg free Vanilla Premix 250 g
Water 130 g
Oil 12 g
For Icing and Garnish
Pillsbury™ Ivory Cream 200 g
Blue Food Colour 5 ml
Tiny Bunny Shaped Marshmallows 20 pieces
Assorted Jellies


  1. Preheat the oven to 170° C
  2. Prepare cake mix batter using the premix, water and oil
  3. Put 1 1/2 cups cake batter into a small bowl
  4. Stir in food color until evenly blended with a spoon alternating 1/4 cup-fulls of purple and plain cake batters into baking half kg mould
  5. Swirl batter with tip of the knife
  6. Bake for 25-28 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes
  8. Remove to wire rack to cool completely
  9. Place 1st cake layer on serving platter, rounded side down and spread top with 1/2 cup frosting
  10. Top with remaining cake layer with a rounded side up
  11. Frost top and sides of cake
  12. Press marshmallow bunnies onto sides of cake, alternating colors
  13. Place remaining frosting in decorating bag fitted with a medium star decorating tip
  14. Pipe a decorative border around top edge of cake
  15. Decorate with jelly beans, if desired