Easter is a time of great celebration. And what better way to herald the holiday is there than to enjoy some tasty treats? This Easter, we recommend you go the extra mile, by making your very own delicious Easter bunny cake. Watch the instructional video below to learn how to make a bunny cake that will light up your grandkids' smiles.
Don't forget to scroll down the page to find the full recipe, including the template for the cardboard cut-out bunny ears.
Video by Fabrizio Fenech and Peter John Cutajar
Ingredients
For the cake
• Cake mix
• Any type of soda that compliments the cake flavor. For chocolate cake, we suggest using a cola drink. For yellow cake, we suggest orange or lemon drinks.
• Eggs (as per package instructions)
• Oil (as per package instructions)
For the decoration
• Your favorite frosting, store-bought or homemade
• Desiccated coconut
• Chocolate chips
• Green paper cut up in strips, flowers, chocolate eggs, etc. (optional)
• Bunny Ears Template
Instructions
1. Make the cake according to package instructions, but use soda instead of water (same amount). The bubbles in the soda help the cake rise better and give it a nicer taste - no one will know it came from a box! Bake in a round tin, according to package instructions. Some cake mixes yield 2 cakes, but we only need one for this recipe. Alternatively, you can use any other cake recipe you like.
2. Once cooled, cut the cake in half and sandwich the 2 pieces together using your favorite frosting. Be generous enough so the cake tastes good, but not too much that the 2 pieces won't hold together.
3. Flip the cake and set its flat side on a serving plate, using a bit of frosting to keep it in place. Cut a small triangle off the cake, as seen on the video, to shape the bunny's head and body. Use this piece for the tail.
4. Cover the whole cake with a very thin layer of frosting and place it in the fridge for 30 minutes or in the freezer for 10. This step is optional, but it helps keep the cake sturdy, making the next step easier.
5. Remove the cake from the fridge and add a second, more generous layer of frosting. Cover it with desiccated coconut to make it look like fur. Use 2 chocolate chips to make the eyes.
6. Using card stock, cut out two ears using the template we provided. If you wish, use coloring pencils or crayons to color the inside of the ears pink and you're done!
Note: Only place the ears in the cake when it’s time to serve it. Over time, the moisture from the cake can make the ears flop, so you don’t want them in there for too long.
If you wish, you can decorate the plate with fake grass (we used strips of green crepe paper), sugar flowers and chocolate eggs.
Recipe by Daniela Guelman
