Friday, April 6, 2012

Ta Da!

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.
This cake gives you big bang for your buck. It's relatively easy and always impresses. All you need is a cake mix, 2 tubs of frosting and candy.

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.

peace & love ;-)

p.s. bunny cakes from the past.

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