My grandmother started making bunny cakes for Easter in the ’60s and my mother carried on the tradition. As a child, I loved to help decorate the bunny’s
face (probably because I liked jelly beans and licorice!). We do, however, have a long standing “argument” about adding coconut to the bunny. I have to admit, sprinkling coconut on the cake makes really cute bunny fur (and helps hide frosting imperfections!), but I simply don’t care for coconut on my cake. Unfortunately, my mom LOVES coconut on her cake. As a compromise, she only puts pink (dyed) coconut on the ears and this makes everyone happy! Here is a picture of my mother, circa 1973. The early bunny cakes were made in a 9×13 cake pan, cutting off 2- 2×9 inch pieces for the ears. This is perfect because almost everyone has a 9×13 cake pan, even a 20 year old newlywed! Now we’ve started to use two round cake pans, allowing us to create ears AND a bowtie-so fancy! You can even buy cake pans in the shape of a bunny, as seen HERE by Wilton.
If you decide against the Wilton bunny cake pan, this is how we make the bunny cake with round pans. Make your favorite cake mix and bake according to the directions (mine happens to be anything in a box!). Once the cake has cooled, it’s time to cut the ears & bowtie, assemble the cake, and decorate. If you would like to see some more creative decorating ideas for your Easter bunny cake, visit our Pinterest page.
