How to make an Easter Bunny cake:
This is a cake that my mom used to make for us on Easter Saturday from a pattern she found in a magazine back in the early 70’s. It’s simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.
Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I haven’t yet learned to make boiled frosting so use a simple white frosting instead. You’ll need a good 4 cups of icing to ice the cake.
Easy creamy icing
1/4 cup soft butter
3 Tbsp milk
1 tsp vanilla
3-4 cups of icing sugar
Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.
**You’ll need to double the recipe to fully frost a layer cake.