Showstopping bunny cake

Method

• Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof 1L pudding basin. Line the base with baking paper.

• Put 115g butter, 115g caster sugar, 2 eggs, 115g flour and 1/2tsp baking powder in a bowl. Beat for 2-3 minutes with an electric hand-whisk, until pale and fluffy. Set aside.

• In another bowl, beat the 60g butter, 60g sugar, 1 egg, 40g flour and 1/2 level tsp baking powder, plus 25g cocoa powder and 1 tbsp milk.

• Put alternate spoonfuls of the two mixtures in the pudding basin. Level the surface. Bake for 45-55 minutes, until risen. To check if it's ready, insert a skewer into the centre; it should come out clean.

• Cool in the basin on a wire rack for 15 minutes. Turn out and leave to cool completely.

• Beat the remaining butter, icing sugar and milk together, to make a fluffy buttercream.

• Stand the marble cake sponge, rounded-side up, on a cake board. Use a knife to cut out 3 ice-cream cone-size holes. Cut off both ends of the cone, then push the remaining middle piece into the holes to make bunny warrens.

• Spread the buttercream over the cake and board.

• Mix the coconut with the green colouring. Sprinkle on the cake and press in with the fat side of a knife.

• Mix the remaining icing sugar with water, to make a stiff icing, then dab on 7 of the larger marshmallows to make bunny cheeks. Use the cake decorations to make noses and eyes.

• Using scissors, cut 14 slices from the other 2 larger marshmallows, for ears. Paint a pink stripe down the centre of each, then stick on the bunnies.

• Use icing to stick on mini marshmallow tails.

• Arrange the bunnies and sugar flowers on the cake.