Ingredients
Butter cream
Decorations
Method
1.Preheat oven to 180°C. Grease three deep 20cm-round cake pans.
2.Make cakes according to directions on packets, divide mixture evenly between prepared pans; bake about 30 minutes. Turn onto wire racks to cool. Using serrated knife, level cakes so they are the same height.
3.Turn cake cut-side down. Using picture as a guide, cut out rabbit’s feet, paws and ears.
4.Cut feet and paws in half. Cut each paw diagonally from narrow end to broad end to taper, discard other two pieces; cut 1cm from narrow ends of front feet.
5.Assemble cake pieces on 40cm x 65cm prepared rectangular board, cut-side down.
6.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
7.Tint 1 tablespoon of the butter cream with pink colouring, leave remaining butter cream plain.
8.Spread cake with plain butter cream, cover well with coconut. Spread pink butter cream in centres of ears.
9.Place 2 tablespoons of the coconut and pink colouring in small plastic bag; rub until coconut is evenly coloured. Sprinkle iced pink area with pink coconut.
10.Position black Smarties for eyes. Cut red Smartie in half, position on face for nose.
11.Cut licorice strap into thin strips, position on face for whiskers, mouth, nose and claws.
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