In this video, I made a 3D Easter bunny cake. It has a delicious raspberry lemon cream cheese filling, which makes it super light and fluffy.
00:00 - intro
00:35 - sponge
02:49 - filling
06:33 - layering
08:09 - frosting
08:49 - carving
12:04 - chocolate decor
13:31 - decorating
16:16 - outro
Sponge Cake:
4 room-temperature eggs
125 grams sugar
1 pinch salt
1 package vanilla sugar or 1 splash vanilla extract
125 grams flour
1 teaspoon baking powder
25 grams poppy seeds
Raspberry Cream Cheese Filling:
300 grams frozen and thawed raspberries
1 splash vanilla extract
Juice and zest of 1 lemon
500 grams cream cheese
30 grams powdered sugar
300 ml heavy whipping cream
8 grams gelatin
Frosting:
400 ml heavy whipping cream
1 splash vanilla extract
2 teaspoons sugar
1 teaspoon cocoa powder
Chocolate Decor:
50 grams white chocolate
50 grams dark chocolate