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Prep Time:  1 hour 30 minutes        |        Cook Time:  19-22 minutes        |        Serves:  12 - 18

Ingredients

For the cake

• 8 ¼ cups White Mill plain flour
• 2 ¼ cups White Mill caster sugar
• 1/3 cup   White Mill brown sugar
• 3 Lodge Farms free range large eggs
• 675g Pure Valley unsalted butter, room temperature  
• 3  tsp White Mill vanilla extract
• 1 ½ tsp salt
• 1 ½ tsp White Mill bi-carb soda
•   Pure Vita canola oil spray  

Vanilla buttercream Icing  

• 350g Pure Valley unsalted butter, room temperature
• 6 cups White Mill icing mixture
• 2 tsp White Mill vanilla extract
• ½ tsp salt  
• 5-6 tbsp Farmdale thickened cream
• Assorted cake toppings of your choice - including macaroons, mini meringues, sprinkles, chocolate Easter eggs etc.    
• You will need 2 x 30cm round baking tins and 2 x matching straight sided ramekins for this recipe. 2 x flat baking trays and you will need paper to mke a template for the bunny ears also.  

Method

1. Preheat oven to 180°C (or 160°C fan forced). Line two 23cm round cake pans with baking paper and spray each with non-stick cooking spray.  
2. To make a hole in the centre of each cake, place two matching straight sided round ramekins, upside down, in the centre of each pan. Spray them with non-stick cooking spray. Set aside.
3. Line the outside of each with baking paper, then spray again with non-stick cooking spray. Set aside.
4. Line both large, flat baking trays with baking paper.  
5. Make the cookie cake: beat butter and sugars with a mixer until creamy. Beat in egg and vanilla extract. Add bicarb soda and salt. Slowly sprinkle in the flour and mix until completely combined.  
6. Divide the dough in half. Then divide in half again. This is for 2 round cakes and 2 sets of ears.  
7. Press dough into each of the round pans and other half into both flat baking trays, bake for 19-22 minutes or until edges turn light golden brown.
8. Make the icing: beat butter until smooth, then slowly add in icing mixture, vanilla extract and salt. Add cream and beat until smooth. Place mixture into a piping bag fitted with a large round tip.  
9. Once flat cookie cakes are slightly cooled place template on top of cookie cake, cut out 4 identical ears.  
10. To assemble the first layer of the of the round cookie cake place on   a large serving board. Using the icing mixtute, place a dab on the end of each ear where they attach to the round base to glue them in place. Pipe the icing all the way around in small dollops, so that it covers the entire surface of the cake
11. Place the second layer of the bunny on top and repeat the process with the icing.
12. Immediately top with chosen decorations.

Optional:

• Make icing whatever colour you choose by adding your own natural food colourings.  
• Make chocolate flavoured icing by adding ½ cup cacao powder to the buttercream icing mixture.

RECIPE: courtesy of Tracey. ALDI Test Kitchen