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Fluffy Bunny Cake
The classic Bunny Cake gets a sophisticated update with a white chocolate twist and a fluffy marshmallow icing.
Although the classic Bunny Cake is one of my family's favorites, I decided to give it a sophisticated update with a white chocolate twist and a fluffy marshmallow icing. The best part? One cake mix will make three bunnies. That means this year, there will be enough ears for all!
Everyone has felt the pinch of the economy in one way or another. So instead of spending a lot of money on expensive table decorations this Easter, why not whip up a family of edible bunnies that serve as a centerpiece as well as dessert?
This recipe is my very favorite “cake mix fix.” Your batter will look very thick and mousse-like and should be baked in three round cake pans. (If you only use two pans, the batter will overflow.) When your cakes are cool, cut in half. Use one half for the bunny face. Cut ears out of the other half. One of the ears is longer, so don’t worry! Cut off the top and flip over to form a “folded ear." (The cardboard piece pictured below shows you how.)
Divide icing into bowls and color as desired. I like to reserve 1 cup of white frosting for the inner part of the ears and then tint three bowls pastel pink, yellow and blue. But you can make your bunnies match whatever colors you're using at your party.
Frost generously, using your knife to make peaks in the icing. (Once the icing sets, leave it alone; otherwise, you’ll ruin the smooth gloss.) Use candies to create a bunny face, as shown below.