The kids and I made our annual Easter Bunny Cake today. My mom started making the bunny cake with me in 1977 when I was 5. We change up the the candy and colors each year, but the basic bunny remains the same.
|This year's cake.|
|The boy's plan for the cake which we took to the store instead of a written list and referenced while decorating.|
|Pour batter into 2 8" rounds and bake.|
|After cooling leave 1 round intact and cut the other round like this to get the ears and bow tie.|
|Arrange on tray and trim bow tie and ear pieces as needed.|
Then you frost, decorate and viola... bunny cake. Most years we make a white cake, because I feel it's the easiest to frost prettily, but this year the kids super duper wanted a red velvet cake so we went for it. For the first time ever I did a crumb layer of frosting and then refrigerated the cake for a bit. I had to google "refrigerating cake and frosting" to figure out what to do. I had a vague notion of cake/frosting/refrigeration, but no real plan. Turns out the crumb layer (which just means do a thin first layer of frosting to seal down the crumbs and then refrigerate for 10+ minutes) was genius and the white bunny with red innards is a success.
We are bringing the bunny cake to a party tomorrow. Usually when people comment on the bunny cake I explain how easy it is to make. My daughter has suggested that tomorrow I be prepared to say how difficult and laborious the process was so that I get extra props. So, if by chance you have both read this and are attending the same party tomorrow, nod and smile when I lie to your face.