No matter how great my Easter dessert turns out I never make the same one twice. I just love to surprise my granddaughters with a different one each year. There’s no greater satisfaction than to see their little faces smile and their eyes open wide in wonder. Such was the case last year with this surprise Easter bunny cake.
I got the inspiration from this video on how to make a rainbow tie-dye surprise cake at Abbotts at Home, and I made some adjustments.
I don’t have step by step photos simply because I truly believed I could get away with only one lemon cake box, but I couldn’t. The poor bunny ears were left exposed and I had to run to the store to buy one more, as suggested in the recipe. In the midst of all that I had no time, or desire quite honestly, to take photos.
Surprise Easter Bunny Cake
The instructions are pretty straight forward and the video does help with the visuals, so I hope you’ll give this surprise Easter bunny cake a try. The surprise shape and the colors could be anything your heart desires. Do make ahead.Who doesn't like surprises? Nested inside a flavorful lemon cake is a surprise blue velvet… Click To Tweet
Makes 1 cake loaf
1 box Blue Velvet (or flavor of your choice) Cake Mix
2 boxes Lemon (or flavor of your choice) Cake Mix
Eggs, oil, and water according to package directions
1 package Vanilla Cake Frosting
1 package – 24 oz. pink Fondant (or color of your choice)
Preheat oven to 350 degrees Fahrenheit.
Make blue velvet cake batter, according to package directions. Bake in a 9×13 baking pan for 30 minutes or follow package directions. Cool the cake in pan completely. Remove it from the pan and level the top using a serrated knife. Lay the cake on a baking sheet and place it in the freezer for at least 30 minutes. Using a bunny cookie cutter, or shape of your choice, cut the bunnies out of the cake.
Line a large loaf pan with non-stick aluminum foil leaving the sides longer than the pan (handles). My loaf pan was 9×5-inch and I left those “handles” really long. I also had to occasionally press them as to keep the shape of the cake even. I’d strongly suggest you find at least a 12″ loaf pan. Disposable foil pan would work fine. Grease and dust with flour.
In a large bowl, combine both of the lemon cake mixes according to package directions.
Pour a thin layer of cake mix into the loaf pan. Bake for 5-10 minutes or just enough to firm up so it can keep the bunnies from sinking to the bottom of the pan. Pour about a cup of the batter down the center of the cake.
Line the bunnies on the top in a single row. Pour the remaining batter gently over bunnies. Smooth the batter.
Bake for 70-90 minutes, rotating pan 180 degrees after 40 minutes until a skewer or cake tester inserted into the center of the cake comes out clean.
Cool the cake in pan for 15 minutes. Using foil handles, lift the cake out of the pan and place on a wire rack to cool completely. With a serrated knife cut off the dome of the cake and some of the sides, if you want a more even look. Apply frosting on the top and sides of the cake.
Roll out fondant to 24×15-inches. Cover cake with fondant and trim off the excess. With scissors, cut off the corners and press together (see the end of the video provided). Decorate the cake as you desire. Keep refrigerated.
Recipe featured on Olives n Okra, The Crafting Nook, Tauni Everett, Lou Lou Girls, A Savory Feast, Lou Lou Girls again, Tidy Mom , Abbotts at Home, Rattlebridge Farm, Eclectic Barn, The Lady Prefers 2 Save, That Recipe, Blogghetti, Mommy on Demand, and favored on Fluster Buster
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