MASTERCLASS Bunny cake
With creamy butter icing, fufy marshmallow bunnies and crunchy ice-cream cone bunny warrens, this sweet creation is surprisingly easy to make. Get the kids to help SERVES 20 READY IN 2HRS 20MINS PLUS COOLING PRICE PER SERVING 20p 1 basic marble cake sponge, cooled (see left) 115g butter, softened 225g icing sugar, plus 3 level tbsp for decorating 2tsp milk 3 round ice-cream cones 75g desiccated coconut 1tsp green food colouring 9 white marshmallows Cake decorations, to make the bunny eyes and noses Pink food colouring 7 white mini marshmallows
12-15 small sugar flower cake decorations 1 Beat the butter, icing sugar and milk together, to make a fufy buttercream. 2 Stand the marble cake sponge, rounded-side up, on a cake board. Use a knife to cut out 3 ice-cream cone-size holes. Cut of both ends of the cone, then push the remaining middle piece into the holes
to make bunny warrens. 3 Spread the buttercream over the cake and board. 4 Mix the coconut with the green colouring. Sprinkle on the cake and press in with the fat side of a knife. 5 Mix the remaining icing sugar with water, to make a stif icing, then dab on 7 of the larger marshmallows to make bunny cheeks. Use the cake decorations to make noses and eyes.
6 Using scissors, cut 14 slices from the other 2 larger marshmallows, for ears. Paint a pink stripe down the centre of each, then stick on the bunnies. 7 Use icing to stick on mini marshmallow tails. 8 Arrange the bunnies and sugar fowers on the cake.
Each 67g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,191kj High High High Med 285kcal 15.4g 9.4g 25.5g 0.40g 14% 22% 47% 28% 7% of your reference intake. Typical energy values per 100g: 1,778kJ/425kcal
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APRIL 2015 | ASDA.COM/RECIPES | 33