Makes

Three 4 inch Mini Cakes

Ingredients

200g Roberts Baked Meringue Pre-Mix

Yellow Food Colouring – Gel or Paste

100g Satin Ice Fondant – 3 different colours

Bottle of Roberts Edible Glue

115g Roberts White Pearlised Pearls

150g Roberts Dark, Milk or White Melting Buttons - Melted

Roberts Flavoured Oil 2-3 drops – Orange, Peppermint or Strawberry (Optional)

500g Roberts Vanilla Mud Cake Mix

200g Roberts Silky Icing Meringue Buttercream Mix

Green Food Colour - Gel or Paste

Materials

Roberts Piping Nozzle – 1.2cm Open Round & 14 Point Open Star

Flat Baking Trays lined with Baking Paper

Roberts Flexi Mat

Rolling Pin

3 Mini Flower Plunger Cutters

Roberts Eye Droppers

Roberts Easter 3D Rabbit Mould #52

3 Roberts 70mm Lollipop Stick – White

Three 4 inch cake tins lined with baking paper.

Roberts Sculpting Tool # 5

Mini Meringues

Refer to the packaging for detailed instructions of how to make and colour Meringues.

Meringues can be made 2 -3 days before and stored in an airtight container.

Flowers

Roll each coloured fondant to a 2- 3mm thickness on the Roberts Flexi Mat. Cut out flowers using the Plunger Cutters. Transfer the flowers onto a sheet of baking paper. Make a small indent into the center of each flower. Paint each indent with a dot of Edible Glue, then place a White Pearl on top.

Leave to completely dry and harden, then store in an airtight container.

Flowers can be made 2- 3 days before.

Chocolate Bunny

Flavour the melted buttons with drops of Flavoured oil.

Fill the small bunny cavities with melted buttons. Tap the mould on the bench to remove any air bubbles. While the chocolate is still wet lay a lollipop stick on the back of each bunny. Rotate the stick until it is covered in chocolate. Place the mould into the fridge until fully set - approximately 20 minutes. 

Vanilla Mud Cake

Pre heat a Fan forced oven to 140’c.

Refer to the cake mix packaging for detailed instructions of how to prepare the 500g recipe.

Divide the batter evenly between the three pre prepared cake tins.

Bake for approximately 40– 50 minutes or until a skewer inserted into the centre of each cake comes out clean. Cool completely before decorating.

Silky Icing - Meringue Buttercream

Prepare and colour the Silky Icing according to the instructions on the back of the packet.

Ice each cake using Sculpting Tool #5.

Decorate with meringues and chocolate Bunnies.

Refrigerate decorated cakes until just before serving.

For best results, add flowers close to the time of serving.

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