There is something so adorable about a little bunny cake. They are not only cute, but also so simple to make and perfect for the Easter holiday or anytime in spring. You can make one large cake with a standard loaf pan or a few smaller cakes with a larger loaf pan. If you use miniature loaf cake pans, you can make multiple mini-bunny cakes with just one box of cake mix.
Things You'll Need
- Cake mix and associated ingredients
- Standard (8 x 4 inch) or miniature (5 x 3 inch) loaf baking dishes
- Food Coloring
- Coconut flakes
- Two sheets of colored paper (preferably card stock or thick construction paper)
- Fabric (optional)
Follow the cake mix instructions to bake one or more loaf-shaped cakes. Once you have baked the small cakes, make a straight cut down along the width of the cake about two inches from the front edge. Make sure not to go all the way through the cake.
Make another cut slightly behind the first. This cut should be angled towards the first cut so that you slice out a small triangle. This cut will define the head and body of the bunny.
Set aside the triangle slice to make the bunny tail later.
Mix frosting with desired food coloring. Layer the cake in frosting, then place in the refrigerator or freezer. When the frosting is set, apply a second layer of frosting.
To make the bunny tail, crumble the triangle slice of cake that you set aside with frosting until it is stiff enough to from into a cake balls.
Roll the cake ball in coconut. You may need to add some frosting to the outside of the cake ball to help the coconut stick.
Cut bunny-shaped ears out of paper.
Glue contrasting fabric or paper to the inside of the bunny ears.
Stick the ears inside the triangle slice you made in the cake. The frosting will hold the ears in place. Use a few sprinkles to create a small bunny nose.
You can make different colored bunnies to match your Easter decor or mix and match their icing and ear colors to a theme.
Tips & Warnings
- If you are making a larger Easter bunny cake, you can make a layer cake by cutting the cake in half width-wise first before carving and icing it, and then layering icing in between the two layers.