When we were little, every year around Easter, my mother made Bunny Cake to celebrate my sister's April birthday and the arrival of spring. If you're in a rush, I find that Dr. Oetker's organic vanilla cake mix works very well here, but if you prefer to make homemade cake, user the lawyers from my
Grandma's Caramel Cake. Be creative with your choice of colors - you can make a pastel bunny or opt for bright colors, or go all white. Decorate the serving plate with fresh flowers and spring greenery just before serving. This cake makes a great centerpiece and is a wonderful way to welcome spring.
SERVES 6 - 8
- 3/4 cup unsalted butter
- 4 cups confectioners' sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons whole milk (if necessary)
- 1 8-inch round white cake layer, cooled to room temperature
- 2 cups sweetened shredded coconut
- Jelly beans or other candies, for eyes and nose
- Paper ears made from charming spring wrapping paper
- Large-leafed greenery such as lilac leaves to surround the bunny
1. In a large bowl with an electric mixer, cream the butter until very light and fluffy. Add the confectioners' sugar and cream and beat until smooth. Beat in the vanilla and salt. If the frosting is too thick, beat in the milk, 1 tablespoon at a time.
2. Cut the cake layer in half to make 2 semicircles. Spread the top of one semicircle with frosting and place the second on top. Stand the semicircle upright on a serving platter so the rounded side is up. Cut a small triangle out of one side and put it where the tail of the bunny would be (see diagram below).
3. Starting with the sides of the cake, spread the remaining frosting all over the bunny, being careful when you frost the cut areas of the cake so it doesn't crumble. Gently take handfuls of coconut and generously pat it all over the frosted bunny. Stick jelly beans onto the frosting to make eyes. Stick the ears in place. Surround the bunny with greenery and serve.
Enjoy!
Warmly,
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