You don't have to be a pastry chef to make an adorable bunny cake this Easter; just follow these easy assembly steps.
You will need
- 8" or 9" cake layer
- 2 c. vanilla frosting
- 14 oz. bag flaked coconut
- 3 round candies
- Licorice strings
- Pink construction paper
- Green food dye (optional)
- Oval cookies (optional)
Step 1 Bake a cake Bake any flavor of cake you like in an 8- or 9- inch round pan and let it cool completely. If you’re using a cake mix, you’ll have enough batter to make two bunny cakes, or you can freeze one layer for another occasion.
Chill the layer in the freezer for 1 hour to make assembly easier.
Step 2 Create a bunny shape Cut the layer in half, spread about 1/2 cup vanilla frosting on the flat sides, and then press the frosted halves together with the cut sides down on a plate to form a bunny hump.
Step 3 Make the head and tail Cut a small horizontal wedge about 1/3 from the front of your Easter bunny cake and about 2 inches deep to differentiate the head from the body. Place the piece you cut out behind the cake as the tail, securing it with a toothpick or two.
Step 4 Frost the cake Spread the rest of the frosting over the entire Easter bunny cake, then sprinkle flaked coconut over the frosting.
Color extra flaked coconut green with food dye and spread it around the cake as grass.
Step 5 Make a face Make a bunny face: Any round or oval candy will work for the nose and eyes; cut licorice strings for whiskers.
Step 6 Fashion ears Cut bunny ears out of pink construction paper, pinch the ends, and stick them in the cake. If you want edible ears, cover oval-shaped cookies in frosting and coconut flakes. Congratulations! You now know how to make an Easter bunny cake.
The first edible Easter bunnies originated in 19th-century Germany and were made of pastry, not chocolate.