Easter Bunny Cake (small batch)

  

Try not to fall over laughing at this cake. haha  I wanted to make a smaller version of an Easter Cake that I used to make when my children were young. A cake decorator I am not, nor have I ever claimed to be.  This is a cake you can have fun with, and it is meant to give a giggle or two or three!

I used to try to make them some nice treats to enjoy during the Easter season.  Easter was always a big deal with my family.   Aside from religious reasons, we would celebrate with special foods and traditions.

 

This bunny cake would be one of them.  I decided to make one this year but small batch it, so that it made a cake suitable for just two people to enjoy. 

 

I used my recipe for a six inch golden layer cake. It bakes into two six inch round layers that are light and fluffy and oh-so-delicious!

 

You can of course make this cake full sized for a family to enjoy. Just bake your favorite recipe for a two layer cake. Even a cake mix if you want to make it really easy.

Nothing says that it has to be vanilla, or golden or whatever. I think any flavor of cake would work well!

 

 

I cannot claim myself as being the original source of this very cute cake.  It comes from  a pull-out from a very old magazine. I no longer know which one. It could be McCalls (do they still even publish a magazine?), Family Circle or Women's Day.

The source really isn't important I suppose.  Its just meant to be a really fun cake to make for the kids or your husband for Easter! 

 

Its just a really easy cake to make.   To make it you will need two round cake layers.  You can make them six inch (recipe provided below), 7 inch, 8 inch or 9 inch. It doesn't really matter.  The important thing is that they are both round and both the same size.

The key to making this cute cake is all in cutting the cake layers in the right way. One will be kept whole for the bunny face and the second layer will be cut as above to create two ears and a bow tie!  Cute!! 

 

 

You can use any kind of buttercream frosting to frost the cake with. Full disclosure, yesterday I used a can of ready made frosting.  Whipped vanilla.

Whatever frosting you use, you want it to be white. You will need 4 cups of frosting for a full sized version, or 2 cups for this smaller version.  Beyond that it is just using sprinkles, coconut, candies etc. to decorate it. 

 

I had wanted to use black licorice strings for the whiskers, but was unable to find them. I could only find black regular licorice whips.  I ended up cutting them down to make the whiskers.  You could also pipe these on with black frosting.

You could cover the whole bunny with shredded coconut, but I chose to just use some shredded coconut for the outer edges of the ears and two little piles to make some cheeks.  

 

You could tint some coconut pink by shaking it in a jar with some red food coloring and use it to color the insides of the bunny ears, and make the cheeks, or you could use sprinkles like I have done here.

The important thing is to have fun with it!   

 

I used larger heart shaped sprinkles for the nose and the eyes. You could use anything you want. Smarties, jujubes, M & M's, whatever.

I used two heart shaped white candies for some bunny teeth. I pushed them into the cake sideways.  You could use chicklets style gum to make them as well. 

 

Did you used to stick chicklet gum in your mouth to give yourself buck teeth for fun when you were a child?  Tell me it wasn't just my siblings and myself!! 

At the end of the day it doesn't really matter what or how you choose to decorate this cute cake. It is all up to you. The main thing is that you have loads of fun with it and that it brings your loved ones joy during this Easter holiday!

Some other Easter Treats I have made in the past that you might also enjoy: 

EASTER CHOCOLATE CRISPY TREATS -  Easter Chocolate Crispie Cakes are the perfect treat for the Easter Holidays.  Quick and easy to make and using only a few ingredients.

SWEET AND SALTY EASTER BARK - A tasty confection composed of white chocolate, milk chocolate candy coated eggs, pretzels, etc.

EASTER BASKET SUGAR COOKIES - Delicious soft sugar cookies decorated to look like an Easter Basket.  Fun fun!

 

Fluffy Yellow Layer Cake

Yield: one six inch double layer cake

Author: Marie Rayner

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

This cake has a beautiful texture and flavor. Its delicious. Make sure all of your ingredients are at room temperature for the best results.

Ingredients

• 2 large free range egg yolks plus 1 large free range egg white
• 1/2 cup (50g) sugar
• 3/4 cup (85g) cake flour (see notes below)
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/3 cup (80ml) buttermilk (see notes below)
• 3 TBS butter, melted and cooled
• 1 TBS vegetable oil
• 3/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter two round six inch layer cake tins and line the bottoms with baking paper.
2. Beat the egg white on low speed using an electric hand mixer until foamy (1 minute). Increase speed to medium high and beat until soft and billowy (1 minute). Continue to beat, gradually adding 2 TBS of the sugar until glossy stiff peaks form (1-2 minutes). Set aside.
3. Sift the flour, soda, baking powder and salt together in a medium sized mixing bowl. Stir in the remaining 6 TBS sugar.
4. Whisk the buttermilk, egg yolks, vanilla, oil and melted butter together. Gradually pour into the dry ingredients, whilst beating on low speed for 15 to 20 seconds. Some streaks of flour will remain. Scrape bowl and then beat on medium until smooth and thoroughly combined (10 to 15 seconds).
5. Stir one third of the egg whites into the batter using a rubber spatula. Fold in the remaining egg whites until no white streaks remain.
6. Divide the batter between the two cake tins, smoothing the top over. Gently tap on counter top to release air bubbles.
7. Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.
8. Leave to cool in the pan for about ten minutes before loosening and tipping out onto a wire rack to cool completely.
9. Frost as desired.

Notes

TO make your own cake flour, measure out flour, remove 1 TBS and replace with 1 TBS of cornstarch (corn flour).

TO make your own buttermilk, combine half yogurt with half whole milk. You can also measure 1/2 TBS lemon juice into cup and add milk to required level. Leave 5 - 10 minutes to clabber.

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