Hoppin' Bunny Cake

Cake Ingredients:

The ingredients below are for one cake. To complete the bunny's whole body, you'll need to make two cakes.

  • 2 sticks unsalted butter, room temperature
  • 2 cups flour
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Frosting Ingredients:

The ingredients below are for the frosting of one cake. To complete the entire bunny, you'll need to make two batches of frosting.

  • 2 sticks salted butter
  • 2 sticks of unsalted butter
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Frosting Preparation:

  1. Cream the butters. Turn mixer to low and add powdered sugar.
  2. Once mixed, add vanilla extract. Mix until fluffy (about 30 seconds on high).

Sculpting the Cakes & Working:

Fondant and skewers can be found at your local cake-decorating store and some craft-supply stores. I suggest making your bunny's head and ears at least two to three days in advance.

  1. To begin, form one bunny ear (in fondant) around the end of a skewer. Form the other ear with a second skewer, connect both ears at the base, and set aside. Leave ears to dry overnight. The ears should stand on their own before you move to the next step.
  2. Form the bunny's head in fondant and attach it to the base of the ears. If you see any large gaps, fill them with fondant. Work to blend the pieces together using a wet fingertip.
  3. When the cakes are cold, carve each into a dome shape. Each cake should have a slightly flat surface on top — not a true dome.
  4. Turn one cake over to use it as the bottom half of the bunny. Place it onto your cake board. (If one of the cakes turned out taller or thicker, use it in this step.)
  5. Over the bottom of the cake, spread buttercream about 1/4" thick. Place the second cake on top. You should now have a rough sphere.
  6. Crumb coat the sphere with buttercream. It doesn't have to be thick nor neat, but keep it as smooth as you can.
  7. Place the cakes in the refrigerator for about 30 minutes or until buttercream is firm.
  8. Roll out the fondant to about 1/4" thick. Use powdered sugar or cornstarch on your work surface and hands to keep the fondant from sticking.
  9. Cover the cake with fondant. Work quickly to cut away excess fondant at the bottom of the cake, and smooth out as needed.
  10. Find the right place for your bunny's head and ears and push the skewers through the cake for placement. With extra buttercream or fondant, you can create a little fluffy tail at the bottom of the cake using a frosting tip or tear-shaped pieces arranged in a ball.