A cute bunny cake with paper ears and toothpick whiskers. The shredded coconut hides any “blobby” spots (as Captain says) after the kids help frost it
We made this bunny cake last year, and even though Captain was REALLY excited to eat it, she actually thought it was too sweet made with regular powdered sugar icing and sweetened coconut. This year we plan to use a recipe that I found on Pinterest from The Hungry Mouse in Massachusetts. Here’s the link for Buttermilk Spice Cake with Cream Cheese Frosting. There are a lot of bunny cake ideas to choose from, but we opted for something that wasn’t too complicated for the littles. This one comes from Julie Mitchell and can be found at education.com.
You’ll need: one 8″ round cake of any flavor, 2 cups of white frosting, shredded coconut, construction paper, toothpicks, jelly beans, or something on hand, for eyes and nose.
Cut cooled cake in half. Frost 1/2 of the cake and press the two halves together and place upright on cake stand so the frosting holds them together. It should look like a half-circle standing up. This is the bunny’s body.
Cut out a small, triangle-shaped notch of cake, about 1/3 of the way up one end of the body to make the bunny’s head. Holding the head in place, frost the rest of the cake. Sprinkle and press the coconut on for bunny “fur”. Add eyes, nose and toothpick whiskers.
Cut bunny ears from construction paper and press them into the head. Voila! Putting easter-grass around the cake is pretty cute and we added some fresh cut daffodils too.
I think it is beneficial to take any opportunity in baking and crafting to talk about measurements (math) with little kids. It is NOT important that they understand exactly what “1/3 of the way up the bunny’s body” is! But showing kids, as you do it together, how to look at a cake in 1/3’s is cool. I am always a proponent of not cramming it down the kiddo’s throats, but letting them brush up against things and let the cake crumbs fall where they may :).
Here’s to the good old days that are right now!