How to Make an Easy Easter Bunny Cake

This isn’t the most complicated or elaborate Easter cake in the world, but it was a favorite at our house when I was growing up, and, it is easy. It has been a family tradition for over forty years.

The original design came from a booklet that my mom had on cut-out cakes, and, it wasn’t Easter without mom’s bunny cake.

1. You will need a 13 x 9 inch cake. You can whip up your own special recipe, or buy a box mix. You can also use any flavor that you like. We usually make a white cake, but a chocolate bunny would be just as good.

Bake the cake as directed, let it cool a little, and, turn it out on a tray, or a cake board, covered with a cake doily or foil.

2. Once the cake is completely cool, carefully cut two long strips off across the width of the cake. One of the strips will be the ears, and the other the bow tie. Cut one of the strips in two and place lengthwise at the top for the ears. Cut the other one in two and put at the bottom of the cake for the bow tie. The bow tie will require a little shaping to make it look more like a tie.

3. Once the shape is created, frost the cake with a soft icing, and press coconut over the icing to give it that “furry” look. For the pink in the ears, we used coconut tinted with a little red food coloring. You can also tint some coconut to decorate the bow tie.

4.  We used jelly beans for the eyes, and other decorations, and licorice for the bunny’s whiskers.