Springtime has been so busy for me! I’ve been baking away and doing all sorts of other fun stuff.
I took a dirty hippy job doing henna tattoos down on the beach. I’ve been doing henna for many years now, and this was the perfect excuse for me to get a tan and spend some time honing my Mehandi skills. I’m having a blast!
I took a break on Sunday to spend Easter with my family. It was a wonderful time to consider what Easter is all about. I’m so thankful that God loves me enough that He sent His son Jesus to die for my sins, and that he rose from the grave on Easter Sunday! It was such a joyous time for us all to celebrate what Jesus did for us.
My parents set up tents in the back garden and we had a lovely luncheon out on the lawn. The kids (and the men, lol) had a water balloon fight, while the ladies sat around discussing crafts and baking. Just my kind of banter. 🙂
Every Easter I make a carrot cake.
Last year’s was pretty awesome. I made a 6 layer cake with cream cheese frosting and candied carrot strips that looked like ribbon. I made a bow for the top and laid strips down the side, so it looked like a present. It was positively lovely.
I had to outdo myself this year. Not that Easter is about bunnies or anything, but I just couldn’t resist making this adorable Bunny cake that I saw on foodnetwork.com. It was a hit!
I started with a Duncan Hines premium box cake. 2 boxes to be exact.
I like this mix because it comes with a pouch of real carrots and raisins that you just reconstitute in some water. It makes the cake taste amazing.
This sure beats shredding a pound of carrots by hand!
2 boxes filled 2 nine inch rounds and one six inch round. I filled them about 2/3 full because this cake does not rise a whole lot, plus I wanted to have nice rounded tops so the bunny would be round and not flat.
Let the cakes cool completely before you start assembling. This cake was shockingly easy to assemble and the results looked really pro!
Start by adding a layer of frosting between the two nine inch cakes. I used cream cheese frosting because it tastes great with the carrot cake.
You don’t want to level them off. You want the flat sides to be on the inside and the top and bottom will be the rounded sides. (You can’t see in this picture but the bottom is round just like the top.)
Cut the cake into two pieces. One piece will be 2/3 and the other 1/3. So you’ll have a big piece and a little piece.
Now would be a good time to round off the edges with a serrated knife. I waited until I had already assembled it before I did this, but you will be smarter than me and do it now. Just gently bevel off any hard edges, so the bunny looks soft and round.
Line the edges of your cake board with sheets of wax paper so after you frost the bunny you can slide them out and your board will be clean. Place the larger cake piece cut-side-down on the center of the board. This is the body of the bunny. Cut the remaining 1/3 size piece in half and place in front of the bigger piece. This is the head. (You will end up with an extra wedge which I recommend you take a break to eat. It will be delicious! Alternatively, if you have an Adam, he will gladly take care of this task for you as mine did.)
Next, cut your six inch cake in half and frost the flat side of each piece.
Stick one to each side of the body, toward the back. These are the legs.
This is when I rounded the edges. I had also already blopped some frosting on top before I remembered to do this. So you will do better than me, and do this before. But this is an example of how to bevel the edges off, and also where to place the legs.
Now frost the whole bunny. The original recipe called for the cake scraps to be mixed with frosting and rolled into a cake ball to be made into the tail. But I just rounded off the edges of a marshmellow to make it into a ball and frosted it too. (Unfortunately that didn’t make it into this picture.)
Once your bunny is frosted, cover him with sweetened shredded coconut. I used about 2 cups. Gently press the coconut into the frosting and brush away any excess. Put coconut on the tail too. Now for the fun part!
For the feet: cut one marshmellow in half length-wise, and cut two slits into each half to be the toes. Stick them to the legs with a little frosting. For the ears: frost the front of two biscottis with white frosting, and add a little pink frosting for the inside of the ears. Stick these into the top of the head with frosting. The eyes are two black jelly beans. For the cheeks cut a marshmellow in half and stick on with frosting. If you have black licorice rope you can use that for the whiskers. I didn’t have any so I just rolled a rope out of black fondant and cut it into pieces. The nose is a pink jelly bean.
If you want you can embellish your cake board with grass using a grass tip and green frosting. I picked up some easter egg malt balls, and little flower gummy candies to make a cute little garden scene.