Saturday, March 30, 2013

Bunny Cakes with Buttercream Icing (cake recipe from:; icing recipe:

Here's a re-posting of one of my old posts... but it's just too cute not to share again!  If you need a quick and easy Easter recipe that will still have that "wow" factor.  The best part is that it makes two of these little bunnies, so there's one to share!  Here's how Mama makes it:

Bunny Cakes with Buttercream Icing

-1 boxed cake mix (I used lemon-flavored)
-Water, vegetable oil and eggs called for on cake mix box
-Buttercream icing, double the recipe (see recipe below)
-food coloring
-Construction paper (inedible)
-2 small marshmallows, cut in half, flattened
-2 small jelly beans, cut in half
-2 (5-inch) strips rainbow-colored sour candy, separated into strips (I used construction paper)
-2 large jelly beans or candy-coated chocolate-covered peanut candies
-2 large marshmallows


1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs. (Tip I learned from my MIL: place the pans on parchment and trace around them. Grease the bottom and sides of pan, place the parchment circle on the bottom. Grease and flour the entire pan. This helps the cake release from the pan and makes it easier to cool.)

2. Make the buttercream icing. (see below) Set aside small amount of white icing for eyes and tail. Add food coloring to remaining icing. (Split into two bowls if making two different colored bunnies)

3. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.

4. Frost cake with frosting. Cut ears from construction paper; insert into cake. Make two small circles out of uncolored icing and use 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips (or construction paper) for whiskers. Place marshmallow halves just below nose for teeth. Use large marshmallow (or white icing) for tail.

5. Repeat with remaining cake to make second bunny. Frost and decorate as above.
Betty's Special Touch: Give your bunnies some grass to sit in. Color shredded coconut by shaking it with a few drops of green food color in a food-storage plastic bag. (It works best if you add the food coloring to the bag and not directly on the coconut. Shake / massage bag until color is evenly distributed)
Wilton Buttercream Icing (double this recipe to make two bunny cakes)

-1/2 cup solid vegetable shortening
-1/2 cup (1 stick) butter or margarine softened
-1 teaspoon clear vanilla extract
-4 cups sifted confectioners' sugar (approximately 1 lb.)
-2 tablespoons milk
Makes: About 3 cups of icing.


1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
3. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

printable recipe

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