3D Easter Bunny Cake AD 

This tutorial has been created as part of a paid for partnership with Dr. Oetker.
Easter Bunny Cake. In this tutorial you will learn how to make a 3D Bunny Rabbit Cake. It is the perfect cake for Easter as well as all chocolate and animal lovers. For this cake I use a chocolate sponge cake, orange sponge cake, orange jelly as well as rice krispie treats before adding chocolate ganache and fondant icing.
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Orange Cake Layer
• 175 Grams Self Raising Flour
• 175 Grams Caster Sugar
• 3 Eggs Beaten
• 1 Tsp Dr. Oetker Baking Soda
• 1 Tsp Dr. Oetker Valencian Orange Extract
• Zest of 1 Orange
• 175 grams soft margarine (I use stork)
This is essentially Mary Berry’s all in one method that is super quick and easy. In my RU-vid tutorial I use two quantities of the mixture spread across two 8" by 6" tins. You may have a little too much mixture so the excess can be used to make something else (mini fairy cakes), ensure the mix is not to deep within the tins as this will impact the cooking. I aimed to have each of my cooked cakes around 1" in depth for use in my video. If using just one quantity this should be sufficient to divide evenly across two 7" round cake tins.
Preparation
• Preheat over to 180°C (oven temperatures do vary so adjust accordingly)
• Line baking tins.
• Combine in a large mixing bowl the flour, eggs, sugar and margarine and then beat for 1 to 2 minutes until fully combined.
• To the creamed mixture add the orange extract and orange zest. Combine.
• Spread the mixture into your lined tins.
• Bake for 25 to 30 minutes or until a skewer inserted comes out clean.
• Turn the cakes out onto a cooling rack to cool.
Orange Jelly Layer
• 3 Sheets Dr. Oetker Platinum Grade Leaf Gelatine
• 67.5 grams Orange Jelly
• 275ml Freshly Squeezed Orange Juice
Preparation
• This quantity is sufficient to fill a tin 8" by 6" as used in my RU-vid tutorial.
• Grease a baking tin and then line with clingfilm ensuring there are no gaps / holes for the jelly to escape.
• Soak the 3 gelatine sheets in cold water for 5 minutes.
• Place the jelly into a heat proof jug.
• Heat the orange juice bringing it to boil and then pour over the jelly.
• Add the gelatine sheets to the jug of jelly and orange juice. Stir until the jelly and gelatine is dissolved.
• Leave to cool for 5 minutes and then pour into the tin and place in the fridge for 1 hour or until firm (set).
• When the jelly is set and you come to remove it be gentle so as to ensure no breakages.
Chocolate Orange Cake Layer
• 1/3 Cup of Dr. Oetker Fine Dark Cocoa Powder
• 1 1/3 Cups Plain Flour
• 1 Cup Caster Sugar
• 1 Cup Buttermilk
• 1 Tsp Dr. Oetker Bicarbonate of Soda
• 2 Eggs
• 1 Tsp Dr. Oetker Valencian Orange Extract
• Zest of 1 Orange
• 125 grams Melted Butter (cooled)
Preparation
• For the cake I made within my RU-vid tutorial I used 2 quantities of my chocolate mix to spread across 3 cake tins, 8" by 6". If using a single quantity it should be sufficient for a deep 7" round cake.
• Preheat Oven to 180°C (oven temps do vary according to the oven make / model).
• Line your baking tin.
• Place all the dry ingredients into a large mixing bowl and mix.
• Separately combine all the wet ingredients.
• Add the wet ingredients to the dry, using an electric mixer slowly begin to mix until the mixture has combined, then increase the speed to high for a further 3 to 4 minutes.
• Pour the mix into the prepared tin and Bake for 40 to 45 minutes or until a skewer inserted comes out clean.
• Allow the cake to cool within the tin for several minutes before turning out onto a cooling rack to let the cake cool completely.
To see more of my cakes and creations please visit my pages below-
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