An easy and adorable Bunny Butt Cake a memorable Easter cake that also makes a beautiful baby shower cake or birthday cake! Get step-by-step instructions to make this Easter bunny cake that will have everyone talking!
Prepare your cake mix as instructed on the box. Pour batter into 2 greased unlined muffin tins and into a greased oven safe mixing bowl.
Bake cupcakes 17 minutes and cake 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes and shave off top of cake until almost flat. Place cake on a platter or cake stand as if the bowl was upside down and set cupcakes aside until completely cool.
Cut the sides off of cupcakes to create bunny feet. Refrigerate or freeze if necessary to ice without crumbs.
Ice cake and then ice the underside of the "bunny feet" to adhere to the cake. Using an icing tube, add little pads to the bunny feet.
Adhere bunny tail. A touch of cotton candy or an iced marshmallow work well.
Optional: garnish with phyllo grass
You can use tubs of icing, but I made the girls' favorite marshmallow icing. It's light, fluffy and so good! I also love this easy buttercream icing recipe. You can add a little milk or heavy cream if needed to make it even easier to work with. A hint of cream cheese is also another delicious twist to try.
You can find white cotton candy at Chuck E Cheese, often near the checkout of Home Goods, TJ Maxx and Marshall's, or anywhere that makes cotton candy.
In lieu of cotton candy you can use a cupcake or large marshmallow for the bunny tail.
I recommend putting the cotton candy on just before serving as being exposed to air will make it evaporate. Save a little icing to help it adhere.
If you'd like, you can even add a little food coloring to this Easter bunny cake.
How to Store
Room Temperature - Wrapped in plastic wrap 3-4 days.
Refrigerate - Refrigerate in an airtight container for up to 1 week.
Freeze - Freeze in an airtight container up to six months.