Instructions
- 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.
- TIP: 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.
- TIP: 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.
- FACT: The first edible Easter bunnies originated in 19th-century Germany and were made of pastry, not chocolate.
You Will Need
- 8″ or 9″ cake layer
- 2 c. vanilla frosting
- Toothpicks
- 14 oz. bag flaked coconut
- 3 round candies
- Licorice strings
- Pink construction paper
- Green food dye (optional)
- Oval cookies (optional)
