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American 30 Mins Prep · 40 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Grease a 1½L ovenproof bowl (20cm across the top) with butter (do not use cooking spray). Dust it with flour. Lightly grease 3 muffin cups in a regular-size muffin tin.
2. Prepare the cake according to package instructions. Pour the cake batter into 3 muffin cups, filling two-thirds of each cup. Pour the remaining batter into the prepared bowl. Bake the cupcakes for 14-16 minutes. Bake the cake for approx. 30-40 minutes, or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes. Remove the cupcakes from the tin and cake from the bowl. Place on wire racks to cool completely, approx. 2 hours. Slice off the rounded tops of the cupcakes and cake.
3. Place the bowl cake on a tray, cut side down. Spread 75g of the buttercream icing over the cake. Using icing, stick the cupcakes to the bowl cake to make the paws and tail. Use toothpicks, if necessary, to stick the cupcakes to the cake.
4. Slice the marshmallow in half and place each piece, cut side down, on top of the paws to make the paw pads.
5. Spread a thin layer of icing over the side and top of the cake to seal in crumbs. Freeze the cake for 30-45 minutes to set the icing.
6. Spread the remaining icing over the cake.
7. Sprinkle the desiccated coconut over and press gently to adhere. Press 3 chocolate chips into each paw.
8. To make the grass, add the coconut to a resealable ziptop bag. Add in the green food colour to tint the coconut to the desired shade. Shake the bag to evenly distribute the colour.
9. Place the green coconut grass around the bunny. Arrange the flowers around the bunny.
10. Cut out bunny ears from pink paper. Wrap cling film around the ends that will be inserted into the cake. Insert the ears into the cake.
11. Remove the ears and toothpicks, if using, before serving. Store the bunny cake loosely covered at room temperature.

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