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Mini Bunny Cakes

By Michelle Cox

When my boys were still at home, I made a large bunny cake every year for Easter. I’m sure I probably got the idea from a magazine, but it’s been so many years ago that I can’t remember where. This year, with five grandbabies age three and under, I thought it would be fun to start baking that cake again, but this time with a twist—I decided to make mini cakes so each of the kids could decorate their own bunny.

We did that one night recently when everyone was at our house for dinner. The little ones had a blast…and I enjoyed watching their sweet faces as they worked on their cakes around the kitchen island. I hope you have fun and make some memories by decorating these mini bunny cakes with your loved ones. Happy Easter to all of you! Enjoy time with your family as you celebrate the real meaning of Easter. I’m so grateful for His sacrifice and for the hope that we have because of the empty tomb. He is risen—and that’s worth celebrating!

Stop by my blog at www.michellecoxinspirations.com for additional step-by-step photos and tips, and I hope you’ll also join me on my Facebook page at https://www.facebook.com/MichelleCoxInspirations?fref=ts.

 Mini Bunny Cakes

Wax paperBunny Cake

Butter flavor Pam

1 cake mix (I used a Duncan Hines lemon cake mix)

1/3 cup oil

1 1/3 cups water

3 eggs

2 containers of frosting (I used Duncan Hines lemon frosting)

Candy eyes (available at Target or check the baking department of your favorite stores)

Jelly beans

String licorice or peel-apart Twizzlers

Coconut, optional

Preheat the oven to 350°. Line a 13×18 baking pan (or similar size baking pan) with wax paper and spray with Pam.

Prepare the cake mix (using the oil, water, and eggs) according to the package directions. Pour the cake batter into the prepared pan. Be sure to spread the batter into the corners so it will bake level. Place into the preheated oven and bake for about 18-20 minutes or until golden brown. Remove from the oven and let it cool.

Once the cake has cooled, take a biscuit cutter or the top of a glass (about three inches in diameter) and cut the cake into rounds. You’ll need two for each cake so try for an even number. (I wish I could tell you exactly how many this will make but I had lots of little fingers that reached for samples while I was getting everything else ready. LOL.)

Gently peel the cut rounds from the wax paper and then place one round on a solid surface. Make the two ears by cutting a curved piece (about one inch at the widest part) from each side. The middle piece will make the bow tie. (I have photos of this on my blog.) Assemble the pieces on a plate, placing the bow tie at the bottom, the cake round for the face right about that, and then place an ear on each side with the cut sides towards the face.

Frost the cakes. There will be crumbs so do a skim coat on the cut areas and then cover over it with additional frosting. Then the fun really begins. Place the eyes into position. Use a pink jelly bean for the nose, and a piece of the string licorice for the mouth. (String licorice is the easiest to use but if you have trouble finding it—like I did—you can use the peel-apart Twizzlers for the same effect.) Cut the string licorice for the whiskers and then decorate the bow tie with jelly beans.

Things were hectic with so many little ones so we didn’t get to the ears, but you can tint frosting pink or use coconut that has been tinted pink with a drop of red food coloring (shake it in a plastic bag or jar) and use it on the top of the ears.

Michelle Cox is a delightful author, a magnificent chef and my friend. Each week she will be sharing a special recipe from her collection of amazing creations! She and her husband, Paul, live near Asheville, North Carolina. Be sure to visit her website – Michelle Cox Inspirations.