Years ago, I made the classic Easter bunny cake with my kids. The one where you make two round cakes and cut them and piece them together to look like a bunny. Like this…
The really funny thing about it was that it was HUGE! I guess that makes sense when you take a 9 inch round cake and then basically lay another 9 inch cake on top of it, end to end. I remember just putting it together on the counter because I didn’t have a pan or board big enough to contain it! But it was cute and the kids loved it. Of course, back then, I made this cake out of a boxed mix with canned icing.
Last year, the Easter goodie I worked so hard on were these Resurrection Biscuits.
They’re really delicious and they give you the opportunity to talk about Jesus’ crucifixion and resurrection while making them. You can watch the video of the prep here, which I recommend because they’re a little tricky to make.
This year I decided to tackle the bunny cake again. First step – make it smaller! I know it will seem crazy to make 6 inch round cakes – the pans look so tiny – but just trust me. And it’s really plenty of cake. This can easily serve 12-15 people.
All the ingredients in the cake and frosting are normal, paleo, pantry ingredients. As for the decorating, you can do this any number of ways. If you are going to serve the cake right away, I would suggest using fresh fruit and veggies: blueberry eyes, a strawberry nose, carrot whiskers, etc. However, if you need your cake to wait until the next day or two, using some sort of candy or dried fruit would be better because fresh fruit will “bleed” it’s color all over the icing.
I opted for some “healthier” candies I found at Whole Foods for my decorations: dried fruit strips for outlining the ears, bowtie and making the whiskers, a gumdrop nose, dye free m&m type candies for eyes and bowtie design. This is a great place to involve little kids and let them be creative.
If you’re not into the bunny, the cake itself would be a great addition to your Easter table. Just stack like a regular layer cake and frost. Then you’ll have a delicious coconut cake, perfect for spring celebrations.
I hope your family – young and old – enjoy this one!