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Lemon Springy Bunnies

Posted 24th March

Lemon Springy Bunnies

Chocolate V Cakes this Easter?? Give me cake anytime. Even better, give me lemony, spongy, madeleine-esque rabbit shaped cakes with fluffy, glittery buttercream tails....mmmm

Create an edible, fairytale adventure with our new Baby Bunny Cakelet Tin. Six bunnies in total.

Your own little bunnies will love it!

Lemon Spring Bunnies


3 x Large, free range eggs

130g x Caster sugar

175g x Plain flour

1 x Small lemon, zest only

125g x Unsalted butter, melted and kept at room temperature

Unsalted butter for greasing


Prep the Baby Bunny Cakelet Tin beforehand by greasing the bunny moulds with butter and dusting with flour (or cheat and simply use cake release). Tap off any excess, and place in the fridge or freezer while you make your batter.

Whisk the eggs and caster sugar together in a bowl until frothy and thick. Next sift the flour into the bowl, folding in gently until just mixed.

Add the lemon zest to the bowl of cooled butter. Then add this to the egg batter a little at a time, folding it in as you pour, until it is all incorporated. So as not to miss the sides use a round edged spatula.

Cover the bowl and refrigerate for at least 1 hour. (The batter can be chilled for up to 12 hours in advance)

Now for the baking. Preheat the oven to 175C.

Pour enough mixture into the moulds until it reaches halfway and bake until the cakes just feel set and have gone golden brown (approx 18-20 mins)

Remove from the oven, leave to cool for 5 minutes. Then turn the pan over and slide the bunnies out onto a cooling rack.

Decorating suggestions:

Lightly dust with icing sugar, then squeeze buttercream from a petal ruffle nozzle to create a fluffy tail. Sprinkle lightly with edible glitter. Drop a few nibbled carrot cake icing decorations as a finishing touch.