We are celebrating Easter tomorrow – my kids and grandkids make 11 of us, and between all of us there are 4 dogs!! Nothing makes me happier than when we all get together. To celebrate this occasion, I made this Easter Bunny Cake.
I built the decorations around a chocolate Lindt Easter Bunny. The top is colorful, and whimsical. I used an assortment of chocolate candies, meringes, candy corns, marshmallows, frosting swirls, and of course sprinkles. As if the outside isn’t pretty enough, the cake also has 3 layers of chocolate cake, and is filled with chocolate fudge and strawberries. (My 2 favorite flavors!)
You will need:
3 8″ cake layers, leveled flat
2 batches of my butter cream cheese frosting
1 Lindt chocolate bunny
assorted easter candies
sprinkles
strawberries
1 jar chocolate fudge sauce
I started with the cake layers – 1 recipe makes 3 8″ layers. I used my favorite Hershey’s Perfect chocolate cake recipe. It’s important to level these with a long serrated knife.
I made 2 batches of my butter cream cheese frosting. It’s my “go-to” frosting for cakes. Leave 1 batch white, then divide the 2nd batch into 3 small bowls, and color with your favorite pastel paste food coloring. It will only take a TINY amount of coloring to make a pastel color.
Stack 1 layer on a 10″ cake round, and place on a revolving cake pedestle. Pipe a ring of frosting around the cake layer. Fill the center with a thin layer of the chocolate fudge, and spread to the frosting edge.
Top with a few Tbsp of chopped strawberries. Repeat this pattern, then top with the 3rd layer. Press the layers together gently to secure, and make sure the top of the cake is level.
“Crumb coat” the cake with the white frosting. No need to make this “pretty”, as you will be covering this crumb coat with another layer of frosting. Now refrigerate for about 30 min.
I added the chocolate bunny, and secured with a small amt of frosting under the bunny. I added my 3 pastel colors of frosting around the sides of the cake, with a small off-set spatula. Then I smooth this with a bench scraper.
Smooth the top edges. You will “glue” all of the candies onto the top of the cake with the remaining frosting. Pipe swirls, and stars in between. Then add sprinkles. There is no right or wrong here – it’s just what looks pretty to you!
