500g powdered sugar sifted
1/3 cup butter, softened
1/2 cup caramel sauce
1 tablespoon vanilla extract or almond extract or food coloring
coconut oil for greasing
500g powdered sugar sifted
1/3 cup butter, softened
1/2 cup caramel sauce
1 tablespoon vanilla extract or almond extract or food coloring
coconut oil for greasing
Mix half of the powdered sugar with the butter and caramel sauce in a pot
Cook over low heat, stirring constantly until it boils
Add the remaining powdered sugar and vanilla extract and remove from heat
Mix until it's warm and pour into rabbit-shaped molds greased with coconut oil
Smooth the surface with a spatula and refrigerate until firm
Invert the cake on a work surface and demold
Dice into 3 rabbit-shaped cakes (6 halves).
