I am 24-years-old and I still enjoy making and decorating Easter bunny cakes.
Do you still get an Easter basket?
After a homecooked dinner of beef tenderloin, broccoli and sweet potato casserole, and a nice evening boat ride with the family, my mom, sister and I got busy in the kitchen creating our first of two Easter bunny cakes.
We debated on what cake flavor to make for a while, but eventually decided to make Bunny Number One a carrot cake bunny.
We poured the cake batter into two round cake pans to bake before waiting what seemed forever for them to cool so we could frost ‘em.
We then cut into one cake so we had two ears and a bunny bow tie.
We frosted the cakes with cream cheese frosting (and practically made ourselves stick from all the finger-licks) and gave our little bunny eyes (with two Rolos + two chocolate ships), a nose (strawberry Starburst jelly beans) and whiskers (rainbow twists Twizzlers).
We debated making the bunny “fluffy” with shredded coconut, but decided to save that for bunny cake number two.
Poor Bunny Number One didn’t last too long and lost his bow tie and half of his ears rather quickly.
I enjoyed a nice, big piece of Bunny Number One, as well as a couple small slivers before bed.
By the end of the night, Bunny Number One looked more like a cat!
He sure was tasty!
- Cake, prepared in two round pans
- White icing
- Decorations for facial features and bow tie
Cut ears and bow tie out of one of the round cakes by slicing a two even semi-circles on either side of the cake. Place ears and bow tie above and below remaining round cake and ice the cakes completely.
Decorate as you see fit, adding eyes, a nose, whiskers, a smile and funky color to the bunny’s bow tie. Enjoy!