Bunny Easter Cake

Preheat the oven to 180 C / Gas mark 4. Grease and flour two 23cm round tins.

In a large bowl, combine sugar, flour, cocoa, baking powder, bicarb and salt. Make a well in the centre and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.

Pour into tins. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin, then turn out onto a wire rack and continue cooling. Meanwhile, prepare the icing according to recipe.

When cooled, place one whole 23cm cake layer on serving tray, forming the bunny's head. Cut 2 ears from each side of the second layer, and place on each side of head to form ears. Use remaining concave shaped piece for the bowtie, and place about 1cm below head.

Ice entire cake covering top and sides of bunny. Decorate the bunny face and bowtie with sweets and use the black decorating icing to make whiskers. You can also sprinkle desiccated coconut over the icing before decorating to look like 'fur'.