Recipe for Rabbit Cake

You should start by making 2 cakes approximately 21 cm in diameter: Preheat the oven to 180 °C. Pour the yogurt and sugar into a mixing bowl, then mix. Next, add the whole eggs, flour, and baking soda, and mix again to obtain a smooth batter.

Melt the butter and incorporate it into the mixture, then add the vanilla extract. Pour the mixture into 2 previously buttered and floured molds or place a sheet of parchment paper in the bottom of the mold to facilitate unmolding.

Bake for 30 minutes. To check if it is cooked, you can insert the tip of a knife into the center of the cake. If it comes out dry, the cake is ready. If the blade shows signs of batter, it needs to bake for a few more minutes. Let the cakes cool.

Then cut the cakes as follows. Next, prepare the frostings to give color to the rabbit; I chose to make a milk chocolate frosting for the rabbit and a sugar frosting for the bow tie.

For the milk chocolate glaze: In a saucepan, melt the chopped chocolate with 2 tablespoons of water over low heat. Once the chocolate is fully melted, remove it from the heat. Add 4 tablespoons of butter and 4 tablespoons of powdered sugar, mixing well until you achieve a smooth cream. Let it cool.

For the sugar glaze: Place the egg white in a bowl and gradually add the 250 g of powdered sugar while whisking. Beat until the glaze becomes smooth, coating, and shiny. Let it rest for a few minutes. To achieve a pink color, I heated a few frozen raspberries with a teaspoon of water in the microwave, then I strained the juice using a coffee filter. I then added the juice to the mixture and added a bit more powdered sugar to get the right consistency.

To finish, coat your cake with the frostings, then place it in the refrigerator for a good hour to let the frosting harden. You can then decorate it as you wish; I chose to add candies, sugar cubes for the teeth, and frosting with a piping bag for the mustaches!