Appropriate for Easter, Eastertide, Spring
My mom (the beautiful woman in the photo above) has been making this cake on that silver tray for every Easter I can ever remember. For me, Easter = Bunny Cake. (I’m thrilled the tradition continues with my nephew, Charlie, to her left.)
This is less a *recipe* and more an Easter craft *made with cake and sweet things* – but you present it as a cake with a flourish and a ta-da, so I say it counts for our inaugural “All About The Cake” post.
- “White Icing”
- “Easter Candy” (jellybeans and twizzlers are key).
- Bake some cake in 2 round cake pans. I usually use boxed because the lead-in to Easter is crazy busy when you work in churches. Favorites: carrot cake, white angel cake, or red velvet (if you kind of like a wink of gore).
- Let the cake cool. Don’t frost when it’s warm. Trust.
- Find a tray, a rimmed baking sheet, or a cutting board you can use to assemble your bunny. Think long rectangle.
- One circle is the head. Cut the two ear shapes out of the other cake, creating a bow time from the remaining cake.
- Assemble your bunny on your tray – head, two ears, one bow-tie below.
- Ice your bunny with white icing. (6a. If you want to be fancy, you can dye some of the white icing pink with a few drops of red food coloring, and fill in the ears, like my Mama does. Bonus points if you also create a new color for the bow tie
- Use jelly beans to make eyes and a nose, and twizzlers to make the whiskers.
- Display so everyone can be impressed…and then eat that bunny’s face for Easter!
Helpful photo of cutting the second circle to make the ears and the bow-tie, from https://homanathome.com/2016/03/bunny-cut-up-cake/