Why not make the kid’s Easter extra special and fun, and let them help you make this quick and easy Easter Bunny Cake?

Ingredients:

2 Ready Made Jam and Cream Sponge Cakes
2 – 3 Packets of Pink or White Icing Sugar
2 packs of Smarties®
3 – 4 Liquorice shoelaces (Red or Black)
2 Packets of Jellybeans

Instructions:

Find a cake tray big enough to hold both the cakes on. Take one cake out of the packet. If the cake comes with the usual cardboard tray underneath it, take the tray, and place it a little more than 1/3rd of the way onto the top of the cake and score it lightly with a knife, repeat the same on the other side, parallel. What you are aiming for is markings which, when cut out, will leave this particular cake looking like this: ()() with two American-football shaped ears, and an apple-core shaped piece in the middle, for the body. Once you are satisfied you’ve gotten your markings right, you can carefully cut into the cake using free-hand or using the cake tray as a stencil. Remove the other, full cake from the packet and place it onto the tray. This is the head for the Easter Bunny Cake. Carefully, arrange the ears atop of the head, cutting a small chunk out of necessary, and then carefully move the apple-core shaped body to the bottom of the head, and slot it in. Now, prepare the Icing mixture as the packet states, and begin icing the bunny cake all over. Be generous! Before the icing sets, use the Smarties® for the bunny’s eyes, the Liquorice shoelaces for the whiskers, and a little piece for a smiley mouth, 2 white Jellybeans for those big teeth, and decorate the rest however you wish and allow the icing to set!

Congratulations, you’ve just made the quickest and best Easter Bunny Cake ever!