Easter Bunny Cake Recipe – Blueberry cake with lemon buttercream

Method

Lemon Blueberry Cake Layers

• Whip the butter at room temperature, then add the sugar, vanilla, salt and lemon zest and continue whipping the batter. Add each egg one at a time and mix well. Mix together flour with baking powder and baking soda and add half of it together with half of the Greek yogurt and buttermilk and mix it all together. Now add the remaining flour and yogurt and mix again until well combined. Wash and dry the blueberries, mix them with 1 tbsp of flour and add into the batter. Spread the cake batter in a 26cm / 10inch baking pan, which is lined with parchment paper, and bake the cakes at 175°C / 347°F for about 30-40 minutes. Let the cake cool down and then wrap it in cling film and chill in the fridge for a few hours. This the cake stays moist.

Lemon Buttercream

• Heat up ¾ of the lemon juice in a saucepan. Mix the remaining lemon juice with the sugar, eggs and cornstarch. Once the lemon juice is almost boiling, add the sugar mixture and keep stirring gently until it thickens. Transfer to a bowl and let cool down for 15 minutes, then add 100g cold butter in pieces into the lemon curd. Cover the surface with cling film and let cool down to room temperature.

  Whip up 500g butter until light and fluffy and add the lemon curd spoon by spoon until a homogenous lemon buttercream is obtained.

Assembly

• Spread a thick layer of buttercream on the cake and then cut into half and fold together. Cut off the edges of the half-circle cake to make it more resemble a bunny body. At a height of 7cm / 7.25inch cut out a thin and long triangle shape to resemble the head and back of the bunny and place part of the cut out part on the back as the tail. Like in the video.

  Cover the cake in buttercream and cool for several hours. Then take the cake scraper and dab the buttercream on the cake to make it look like fur and cool again

DIY cake topper + decorations

• Draw two bunny ears on parchment paper which are about 10cm / 4inch long and turn the parchment paper upside down. Melt white chocolate and add white food coloring to it. Use the white chocolate as glue to stick on a cutting board then fill the chocolate into a piping bag, cut off a very small opening and draw the bunny ears with the chocolate and fill them entirely. Carefully put two wooden sticks on one bunny ear, but don’t press it down. Then cover the wooden sticks with more white chocolate. Cool the bunny ears until hardened.

  For the details like eyes and nose melt the dark chocolate, fill into a piping bag and cut a small opening in it to draw those details on parchment paper as well and let cool to harden. Once the bunny ears are hardened draw a rim with the dark chocolate on them and fill the inner part of the bunny ears. Once the chocolate details and the bunny cake are well cooled, add the details to the cake and it is done!