Springtime Bunny Cake

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini cupcake tins.

Beat together the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.

Sift in the flour and fold in gently with the vanilla, until just combined.

Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.

Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Chill until firm.

Spoon into a piping bag and pipe a swirl on top of each cake. Chill until ready to serve.

To decorate: roll out the green sugarpaste with an embossed rolling pin on a surface dusted with icing sugar. Cut out 24 discs, the same diameter as the cakes and place on top of the chocolate cream.

Roll 12 balls of brown sugarpaste and flatten slightly for the bodies. Attach to the sugarpaste discs with a dab of water.

Roll 48 smaller balls of brown sugarpaste, pressing out the ends and sides for the paws. Attach to the bodies with a little water.

Roll smaller balls of white sugarpaste for the paw markings and brush with a little water. Attach to the paws. Roll 48 small balls and flatten. Attach to the paws as in the photo.

Roll 24 slightly larger balls of white sugarpastefor the tails and attach with a little water. Roll the remaining white sugarpaste into small balls and attach to 1 end of the body as in the photo.