Here's How To Make A Fun Bunny Cake For Easter

Here comes Peter Cottontail, hoppin' down the bunny trail...and right onto your Easter buffet.  Staying on the bunny theme, here is a cute and delicious bunny you can create yourself.  The fine folks and chefs at Food Network have come through once again with an easy to make bunny cake.  Covered in coconut, choose your favorite cake flavor to make this recipe all yours!

Easter Bunny Cake

Food Network  and sponsored by Daisy

Easter Bunny Cake
Recipe courtesy of Food Network KitchenFood Network Kitchens
Easter Bunny Cake
Total Time:
1 hr
Prep:
1 hr
Yield:12 to 14 servings
Level:Intermediate
Ingredients

Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions

For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.

For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.

Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.

Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.

Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.

To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.

Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.

Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.

Cook's Note:

Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.

Make sure your cakes are completely cooled before you being to ice and cut them.

 

www.LisaSellsTexas.com

 

Lisa Von Domek

 

Lisa Von Domek
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Lisa Von Domek & Associates, LLC / Real Living Real Estate Group 
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Email:        Lisa@LisaVon.com      
Website:   www.LisaVon.com

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Comment balloon 12 commentsLisa Von Domek • March 29 2018 12:49AM

Comments

Good morning, Lisa Von Domek Happy Easter to you and your family..... and that's a beautiful bunny cake.... I have a great grandson who would love it..... I think tammy will have one at her house tomorrow.... I hope it's as nice as yours...

Posted by Barbara Todaro, Previously Affiliated with The Todaro Team (RE/MAX Executive Realty - Retired ) over 2 years ago

That's adorable, Lisa... afraid I can't do one of these as I'd then have to eat it!  No one else here who would. Happy Easter!

Posted by Nina Hollander, Your Charlotte/Ballantyne/Waxhaw/Fort Mill Realtor (Coldwell Banker Realty) over 2 years ago

Good morning Lisa Von Domek 

Thank you for sharing your information with us

Have a great day.

Posted by Anthony Acosta - ALLATLANTACONDOS.COM, Associate Broker (Harry Norman, REALTORS® ) over 2 years ago

This sounds like something my wonderful Mom would do...cute!

Posted by Kristin Johnston - REALTOR®, Giving Back With Each Home Sold! (RE/MAX Realty Center ) over 2 years ago

That is so cute Lisa Von Domek , I'm saving that receipe for sure.

Posted by Bob "RealMan" Timm, Owner of Ward Co. Notary Services, retired Realtor (Ward County Notary Services) over 2 years ago

Lisa, if I was hosting dinner tomorrow, would definitely have to make this cake --- too cute!  Happy Easter to you and your family!  

Posted by Joan Cox, Denver Real Estate - Selling One Home at a Time (House to Home, Inc. - Denver Real Estate - 720-231-6373) over 2 years ago

Good morning Lisa - while I don't think I will be making a bunny cake I love to get the recipes that I see on the Food Network.

Posted by Grant Schneider, Your Coach Helping You Create Successful Outcomes (Performance Development Strategies) over 2 years ago

Lisa I will have to forward this to my daughter in-law.  My granddaughter would love one of these.

Posted by George Souto, Your Connecticut Mortgage Expert (George Souto NMLS #65149 FHA, CHFA, VA Mortgages) over 2 years ago

It is funny:) Thank you, Lisa for sharing! 

Happy Easter Sunday to  you too! 

Posted by Inna Ivchenko, Realtor® • Green • GRI • HAFA • PSC Calabasas CA (Barcode Properties) over 2 years ago

Morning Lisa.

My goodness, that looks so good.  I'll bet, it will taste as good as it looks.

Posted by James Dray, Exceptional Agents, Outstanding Results (Fathom Realty) over 2 years ago

Not much home made this year....too much to do...he is a cutie...enjoy your day !

Posted by Sally K. & David L. Hanson, WI Real Estate Agents - Luxury - Divorce (EXP Realty 414-525-0563) over 2 years ago

Oh my gosh, now THAT is cute, cute, cute, Lisa! I have to know if you tried it!

I hope you and yours had a wonderful Easter!

Posted by Debe Maxwell, CRS, The right Charlotte REALTOR! (www.iCharlotteHomes.com | The Maxwell House Group | RE/MAX Executive | (704) 491-3310) over 2 years ago

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