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Bunny Rabbit Cake

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READ REVIEWS (1)

Elizabeth Hait, AOL

2 hr 30 mins total
1 hr prep

Recipe Filed Under
Baking, Dessert, Cake, Easter

Provided By: Gina Marie Miraglia Eriquez

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Ingredients

Serves:

For cake:

1 1/2 cups whole milk

2 teaspoons vanilla

4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

2 1/2 sticks unsalted butter, softened

2 3/4 cups sugar

5 large eggs

For frosting:

4 sticks unsalted butter, softened

3 boxes (16 oz each) confectioners sugar

3/4 cup milk or half and half

3 tablespoons vanilla

For assembly:

2 brown candy coated chocolates for eyes

1/4 lb. white fondant

Red food coloring

1 wooden skewer, halved

1 pastry bag

Wilton 1M star tip or other star tip

Directions

Make Cake: Preheat oven to 350F. Grease and flour an 8-inch round baking pan, two 1-quart glass or metal bowls, and 1 muffin cup or small custard cup. Stir together milk and vanilla.

Whisk together flour, baking powder, and salt in a bowl.

Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beginning and ending with the flour and mix until incorporated.

Spoon into prepared pan and bowls. Bake 1-quart bowl for about 40 minutes or until a toothpick inserted in center comes out clean. Bake 9-inch pan, about 45 minutes or until toothpick inserted comes out clean. Bake muffin cup 20 minutes or until toothpick inserted comes out clean. Cool cakes in pans on rack, 10 minutes, then invert onto rack and let cool completely.

Make frosting: Beat butter, confectioners sugar, milk and vanilla until smooth and creamy, about 2 minutes.

Assemble Bunny Cake: Cut 8-inch cake in half, forming 2 semicircles. Spread some frosting between semicircles and sandwich them together, cut sides down on surface. Trim a 1-inch piece off one end of the cake, discard trimmings. Trim a little of each edge of 1-quart cake to make a head, then spread some frosting to adhere to body (side of body that was trimmed). Spread the muffin cake with some more frosting and attach it to the other end for the tail. Cut the remaining 1-quart cake in half and spread with frosting on their flat sides and attach to body to form haunches.

Spoon some of frosting in pastry bag fitted with star tip. Start piping stars, in rows, covering any exposed cake. Repeat with remaining frosting.

Place to candies on head for eyes. Pinch off a 4-inch piece of fondant and 1 drop of food color and knead to make fondant pink; set aside. Form remaining fondant into two bunny ears. Spear bunny ears with skewers, then dab middle of ears with some water, and adhere a little pink fondant as the center of the ears. Push into bunny head. Use remaining pink fondant to make a nose, whiskers and mouth.