An Updated Bunny Classic

This one is dedicated to my mom…and sister…and Aunt Cleo. You see, every family has their special traditions that they follow each holiday. As a child, my mother, sister, and I made one of those easy Easter bunny cakes that you decorate with candy — twizzlers for whiskers, gum drops for eyes, really whatever candy you had handy at the house. Part of the reason I love to bake so much is because of these silly holiday traditions my mom taught me.

The idea behind the cake is to bake two round layers, slice one to create the ears and bow, place them together, ice them, then decorate them with candy. Simple and something any child would enjoy making (and eating).

I do not have kids but as I have grown older, moved out, and married, I have tried to keep those little traditions as active as possible. If anything, I make the same baked goods I grew up with for my plethora of nieces and nephews.

So this Easter I remembered that good ol’ classic and thought that it could use a modern remodel. My niece Sam loves pink (she is adorably girly), so I had no doubt she would love a little gold paint and some pastel flowers!

As homage to the original, I served it on a plain sheet pan; that’s how we always made it.

If you have never worked with fondant before, don’t be afraid. I am not very good at cake decorating but with a little research and effort I can make it work (kind of).

From one generation to the next, I hope you enjoy your own traditions this Easter no matter whether you do the same old thing or give them a facelift!

Vanilla Cake

  • 2 Sticks Of Butter, melted
  • 1 1/2 Cups of Sugar
  • 1/2 Cup of Light Brown Sugar, packed
  • 2 Tablespoons of Vanilla Extract
  • 2 Large Eggs
  • 3 1/2 Cups of Flour
  • 1 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Baking Powder
  • 1 Cup of Whole Milk
  • 1/2 Cup of Sour Cream
  • 1/2 Teaspoon of Salt

Directions

  1. Preheat your oven to 350 degrees Fairenhiet.
  2. Grease and flour two 9 inch round cake pans and set aside.
  3. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  4. In your stand mixer, combine the melted butter and sugars until well mixed.
  5. Add in your vanilla, then eggs one at a time.
  6. Alternating between wet and dry, mix in your milk and flour mixture. You should end on the dry.
  7. Pour even amounts into you cake rounds.
  8. Bake on middle rack for no more than 40 minutes or until toothpick when inserted comes out clean.
  9. Let cool on counter for at least one hour before assembling.

Lemon Cream Cheese Buttercream

  • 8 Ounces of Cream Cheese, room temperature
  • 1 Cup or Two Sticks of Unsalted Butter, room temperature
  • 4 Cups of Powdered Sugar
  • Zest from Two Lemons
  • Juice of One Lemon
  • 1 Tablespoon of Lemon Curd

Directions:

  1. In your stand mixer, cream together your butter and cream cheese.
  2. Slowly add in the powdered sugar, continue to cream together until combined and smooth.
  3. Add in your zest, lemon juice, and curd mixing to combine.
  4. Cover and let rest in the fridge while you prepare you to assemble your cake

Bunny Cake

  • 1 1/2 Pounds of Fondant
  • 1 Cup of Lemon Curd
  • Edible Gold Paint
  • Pink and Purple Gel Icing

Directions

  1. Remove both cake layers from their pans, using a knife level the tops of each layer.
  2. Slice each layer in half, and spoon on 1/2 a cup of curd into each round. Place the tops back on each round.
  3. With only one of the layers, cut an ear from each side of the round. The center after cut should resemble the shape of a bow.
  4. Slice off a small portion of the bottom of each ear so it will rest against the head of the bunny evenly.
  5. Crumb coat each layer and let rest in the fridge for an hour.
  6. After crumb coat is set, fully ice each layer. Make sure you smooth out the icing and the edges are sharp. Let rest in the fridge for an hour.
  7. Place the bow at the bottom of your sheet pan for serving.
  8. Taking 1/2 of your fondant, roll it out to a size that will cover a 9 inch cake. Gently cover your round layer with fondant.
  9. Place the head right up against the bow on the sheet pan.
  10. Next fondant your ears and place them at the top of the head.
  11. Divide the remaining icing into two small bowls. Color one with pink and one with purple. Place in two piping bags with desired tips.
  12. To finish, paint on the ears and face. Pipe bow with desired flowers.

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