Easter Bunny Cake~step by step

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I got pretty excited when I saw this recipe on our local grocery store website, HEB.  Who can resist a cute little bunny cake at Easter time?

So my 5 year old daughter and I set out to make–very simple, indeed!

First, you bake 2- 9 inch circle cakes.  We chose carrot cake (fitting, isn’t it?) from a box. I have a homemade carrot cake that I LOVE, but I was going for simple.  You actually make one bunny per 9 inch cake, so you could ultimately have 2 bunny cakes at the end, but we just decorated the one.

Take one cake and cut it in half, then frost one or both sides.

Then sandwich them on top of each other.

And turn it so the long side is down and the roundness of the cake makes a hump.

Frost all of that goodness for the bunny body.

I pulled out some coconut to try to tint it pink like I did the frosting, but I got some red speckles in it.  Looked sorta like peppermint. Oh, well.

I sprinkled that on my pink cake.

Then added some plain white coconut.  I had to press it to the cake for it to stick better.

I cut bunny ears out of paper–just triangles.  I could have used the other cake, but decided to stick to the suggestion of the recipe.

I plopped those triangles on top and pushed them in a little.

Then it was face decorating time.  I put the jelly beans on for the eyes and something just didn’t look right.  I told my husband I thought it looked like the Devils bunny instead of the Easter bunny and he told me to straighten the eyes.  Voila!  He looked much friendlier after that.  Straws for whiskers, and then draw the mouth line with gel.  It started to slip down with the coconut a little.

Final produce: A cute little Easter bunny–oh, and don’t forget the large marshmellow for the cottontail;)

Once the cakes were cooked and cooled, the decorating was done in under 30 minutes.  Hobby Easter!

Easter Bunny Cake

Ingredients:

  • 1 package Cake Mix: your favorite flavor
  • 1 (16 ounce) container Frosting
  • 1 teaspoon food coloring: your favorite color
  • 1 cup Coconut Flakes
  • 3 Jelly Beans, for eyes & nose
  • decorators gell for mouth
  • 6 drinking straws, cut in half for whiskers
  • 2 large Marshmallows, for tail
Instructions:
1. Prepare cake mix according to box directions, using two 8 or9-inch round pans. Cool cakes (I froze mine for speed) and set aside. Place icing in a small bowl and add your favorite Easter food coloring. Stir icing well to blend color.
2. To make one bunny cake: Cut cake in half to form two semicircles. Frost in between the two layers. Place cake layers with cut-side down to form the bunny body. Frost all sides of each bunny cake and sprinkle with coconut.  If you make both cakes into bunnies, place bunny cakes next to each other on a large serving tray.
3. Cut 2 tall triangles out of white or colored construction paper to make bunny ears. Cut a small slit into cake to attach ears on upper front of bunny. On each bunny, place 2 red jelly beans to create eyes and a pink jelly beans for the nose and draw a little mouth with the gel. Insert straws for whiskers. Use marshmallow for bunny tail.
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