Easter Bunny Cake
Easter Bunny Cake just in time for Easter Dinner or Spring Parties! The bunny cake takes shape pretty easily, it is made from a 6″ round coconut cake cut in half and shaped like a bunny. The bunny ears are made from melted candy melts and the cotton tail is a frosted cream puff. You will love making this small creation, it will serve about 6, but she is so cute sitting on the buffet table. Read more to see how to shape the cake, frost and decorate.
Perfect for a table centerpiece or your buffet at Easter this small cake will be the hit of the party!
Get Recipe: http://www.serveitupsassy.com
Things to Make Ahead for the Easter Bunny Cake:
Easter Bunny CakeBake a white or coconut cake, from scratch or use a cake mix. For this cake, I use Duncan Hines white cake mix and added a package of instant coconut pudding and pie mix, 3 eggs, 1 1/3 cups of water, and 1/2 cup vegetable oil. This creates a firmer texture and will help you shape the bunny with out the cake falling apart. After baking the cake, I will allow the cake the cool, then freeze it for 2 hours or overnight. Freezing the cake really helps when you are ready to slice and shape the cake. Recipe: http://www.serveitupsassy.com
Prepare the ears for the bunny cake using candy melts or white bark. Melting the candy bark or melts in a zip lock baggie that is sealed well in a bowl of hot water, will allow the melts to melt evenly and with out scorching. When you are ready to make the ears, dry off the baggie, massage the melts so they are completely melted and clip one end of bag to pipe into ear shapes. I used white for the ear and electric pink for the inner ear. Allow these melts/ears to harden before adding to the cake.
Toss coconut in a zip lock bag with green food coloring to tint the coconut a grassy green. Keep in baggie until ready to use.
Make butter cream frosting or purchase a can of frosting. Don’t use the whipped kind, I found it to be too thin for covering my bunny. You could use whipped cream, but then you would have to keep the cake refrigerated. Canned frosting is good or make your own.
Easter Bunny Cake Instructions:
Using a serrated knife, cut a wedge from the cake about 2 1/2 ” in from edge. Cut both sides of the cake, save the cut out cake piece that will be the nose of the bunny. If you want to trim the sides of the cake or if you didn’t get the cake cut down the center evenly use those pieces to build the face or tail. For the tail, I used a cream puff ( which required the cake to be refrigerated) or you can use a dollop of whipped cream, or frosting or a large marshmallow. I did not cover the tail with coconut but instead coated it with frosting. If you cover it coconut, you won’t see the tail. ( ask me how I know this?)
It is good to see how the bunny ears will lay down on the cake before frosting the cake. You might need to do some more trimming to make the ears look normal.
Don’t worry about the crumbs in the frosting. Just a bit more frosting after this sets up ( crumb coating) and while frosting is wet, add the shredded coconut all over the cake.
Cover the tail with frosting but not the coconut. Attach the tail with more frosting or insert a long toothpick into cream puff then into cake. I would not use a cream puff if the cake will be sitting out for a few hours. The cake should be refrigerated if you use a cream puff. It makes the perfect tail, but not for sitting out at room temperature. Get recipe http://www.serveitupsassy.com