Easter Bunny Rice Krispie Cake
This no bake Easter Bunny Rice Krispie Cake is easy to make and so fun for kids and adults alike! It will make the perfect centrepiece on your Easter table!
Servings 1
Ingredients
- For the rice krispie cake:
- 5 cups (175g) rice krispies
- 10 oz (283g) milk chocolate
- 1/2 stick (56g) unsalted butter
- 5-7 mini Malteser bunnies
- 1/2 cup (105g) Cadbury mini eggs
- For the frosting:
- 1 stick (113g) unsalted butter, at room temperature
- 1 1/2 cups (180g) icing/powdered sugar
- 1 tsp vanilla extract
- A few drops of green food colouring
- 1-2 tbsp milk
Instructions
- Spray an 8 inch round spring form cake tin with cooking spray. I use Wilton Bake Easy.
- Place the rice krispies into a large bowl and leave to one side. Place the butter and chocolate, broken up into small pieces, into a medium sized heat proof bowl. Place in the microwave in 20 second increments, stirring between each one, until all the chocolate is melted.
- Pour the melted chocolate over the rice krispies and then stir until all the rice krispies are coated in chocolate.
- Tip the mixture into your prepared pan and press into an even layer. I used the base of a cup to make sure my layer was nice and flat.
- Leave to set for at least 30 minutes, preferably 45 minutes, before decorating.
- At this stage you can use store bought frosting or make your own. If you're using store bought, place into a medium sized bowl and add in a few drops of food colouring. Stir until the frosting is evenly green.
- If you're making your own as per my recipe: Place the butter into a medium sized bowl and sift the icing sugar into the bowl. Add in the vanilla and a few drops of food colouring (I used a gel colour, so needed a tiny amount).
- Begin to mix the frosting with a hand mixer on low speed, when the sugar starts to incorporate into the butter, turn the speed up until you have lumps of sugary butter. Add in milk, 1/2 tbsp at a time, mixing until you have a smooth, fluffy frosting that holds its shape, but is able to be piped.
- Fit a piping bag with a multi hole nozzle - I used the Wilton 234 tip, and half fill the bag with the frosting.
- Release the cake from the spring form pan and place a small dollop of frosting into the centre of a plate/cake stand. Place the rice krispie cake onto the plate/cake stand.
- Now time to decorate!: Pipe areas of grass on the top of the cake, you can cover the top if you want, I decided on three patches of grass to make it look like there was a dirt path and then patches of grass. I also took the frosting over the sides and piped some where the cake meets the plate.
- It's super easy to pipe the grass: Hold the bag at the top with one hand, then place the other hand nearer the nozzle; apply even pressure with the hand nearest the nozzle, and bring the bag up as you squeeze around 1/2 inch before releasing and allowing the "grass" to fall whichever way it wants.
- Repeat until you're happy with how the grass looks. Next, place Cadbury mini eggs in little piles on the grass and some around the base of the cake where the grass meets the plate.
- Final step! - place mini chocolate bunnies in the grass to make them look like they're "searching" for eggs!
- Easter Chocolate Bunny Rice Krispie Cake will keep covered, at room temperature, for 4 days. To serve, use a very sharp knife that's been run under a hot tap and wiped dry to gently slice the cake. They are rice krispies, so sometimes the slices aren't perfect!