By Emily Tylman, Food & Wine
Every Easter when I was growing up, my mom would make a bunny cake to
celebrate the holiday. As a 7-year-old, it seemed like the coolest
thing ever. So complicated. So colorful. So elaborate! Little did I
know, all it took was two 8-inch-round cake pans, a knife, and some
frosting. (There are a few types of bunny cakes—I grew up with the flat
variety.) In other words, it's actually totally easy—and once frosted,
the decorating options are endless. It’s basically a gingerbread house
for spring. Here, a step-by-step guide on how to make your own.
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- You will need:
- Two 8-inch-round yellow cakes, chilled
- 3 cups white frosting
- 1 cup pink frosting
- Sweetened shredded coconut, sprinkles and candies, for decorating
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2. Place the uncut cake in the center of an inverted baking sheet or a
large rectangle platter. Arrange the 2 ears above the cake on the
baking sheet and the bow tie directly below. (See below.)
3. Using an offset spatula, frost the entire cake with the white frosting. (See below.)
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4. Transfer the pink frosting to a pastry bag fitted with a small
round tip. Decoratively pipe the bow tie and the ears of the bunny.
Sprinkle shredded coconut on the head and around the ears. Decorate the
bunny with sprinkles, candies and additional pink frosting. And there
you have it! The adorable Easter bunny cake of your dreams.
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What is Easter without
a bunny cake? Here, our step-by-step guide to making the fluffiest,
most adorable bunny-shaped cake for Easter.
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