Bunny faces

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

What is little FOOBY? To the cooking rules

Utensils

Baking paper
Baking tray
Bowl
Cooking spoon
Lemon grater
Lemon squeezer
Mixer
Pan
Timer
Whisk
Kitchen scales
Food processor

Ingredients

18 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

1 organic lemon

60 g butter, soft

60 g icing sugar

1 parcel vanilla sugar

150 g double cream cheese

Cake balls

1 round sponge (light, approx. 320 g)

Decoration

18 long wooden skewers

1 bag white cake icing (approx. 120 g)

fondant icing, white

icing for writing (chocolate)

How it's done

The kids can help at the marked areas .

Cake mixture

1 organic lemon

60 g butter, soft

60 g icing sugar

1 parcel vanilla sugar

150 g double cream cheese

Grate the lemon zest, squeeze out the juice, beat with the butter, icing sugar, vanilla sugar and cream cheese for approx. 3 mins., using the whisk attachment on a mixer.

Cake balls

1 round sponge (light, approx. 320 g)

Finely grind the sponge in a food processor, mix in and combine to form a compact mass. Divide the mixture into 18 portions, shape into balls, cover and refrigerate for approx. 30 mins.

Decoration

18 long wooden skewers

1 bag white cake icing (approx. 120 g)

fondant icing, white

icing for writing (chocolate)

Dip each of the wooden skewers turn approx. 1 cm deep into the cake icing, then insert immediately into the cake balls. Cover and chill for approx. 15 mins. Coat the cake balls with the icing, refrigerate for approx. 15 mins. Repeat the process. Make the ears and nose out of fondant and use to decorate the balls. Draw on the eyes, mouth and whiskers using the sugar decorating pen.