Easter Bunny Biscuit Cake

• Cream together the butter and castor sugar
• Sieve together the flour, corn flour and the salt
• Add the flour in 3 batches to make a stiff dough
• Cover with clingwrap and place in the fridge for 30 minutes to rest
• Divide the dough in two equal portions and roll out to 4 mm thick between 2 sheets of baking paper. Cut out your desired shape (Easter bunny) – use a template and a sharp knife. Repeat to make another biscuit layer.
• Transfer the biscuit layers on the baking paper on to baking trays and place in the fridge for 30 minutes.
• Preheat your oven to 160°C
• Bake the biscuit shapes until golden brown and crisp and cool completely on the baking tray

Swiss Meringue Buttercream

• Combine the egg whites, sugar and lemon juice in the bowl of your stand mixer. Place it on top of a saucepan with a little water and place on medium heat.  Use a whisk and stir all the time until the sugar has dissolved and the temperature reaches 70°C
• Remove from the saucepan and beat on high using your whisk attachment. Beat until the egg whites mixture is white and fluffy and almost cold.
• Now replace the whisk attachment of your mixer with the K-beater
• Add a few cubes of butter at a time and beat on high speed until it has been mixed into the egg whites completely
• Continue until you have added all the butter. The mixture should be very puffy and creamy.  Add the vanilla or any other flavouring of your choice and beat well to mix

To Assemble

• Place the SWISS BUTTERCREAM in a piping bag fitted with a nozzle of your choice and pipe rosettes of the buttercream evenly on the bottom biscuit layer
• Add the top biscuit layer carefully and pipe with more buttercream
• Decorate with:  Easter eggs, flowers, chocolates, glitter, edible sprinkles, edible gold, mini biscuits, sweets, sprinkles, mini meringues etc
• TIP: Make sure you secure the bottom biscuit layers onto a cake bord or surface of choice before you assemble the cake. It is very difficult to move it afterwards