This Easter loaf cake is so much fun. The chocolate sponge is rich and tender, while the vanilla buttercream grass, fondant bunny butt, icing carrots and crunchy Mini Eggs come together to make the perfect spring scene.
Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl. Whisk together.
Sift in the flour, cocoa and bicarbonate of soda. Whisk briefly to combine.
Pour the mixture into the loaf tin. Bake for approximately 45 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
Make the buttercream
Put the icing sugar, butter, milk and vanilla in a bowl. Whisk until light and fluffy.
Add a drop of two of green food colouring. Whisk again, adding more if necessary to get your desired shade of green.
Transfer the buttercream to a piping bag fitted with an open star nozzle.
Place the cooled chocolate cake on a board and pipe the buttercream in long lines on top of your cake.
Make the bunny butt
To make the bunny butt, first make a ball of white fondant for the body.
Now make two feet (each a little like the shape of a steak) and stick to the bunny’s body with a dab of water. Add a tiny ball of white fondant for the tail.
Finally, colour a tiny ball of white fondant with a dot of pink colouring and use to give pad detail to each of the bunny’s feet.
Decorate
Place the bunny butt on top of the cake, the scatter the edible carrot decorations and mini eggs all over.