A Bunny Bottom Cake makes a fun centerpiece for your Easter buffet table, and a delicious dessert after your holiday dinner. This cake is super easy to make! You don’t have to have any cake-decorating skills, and you can cover up any mistakes, as the whole thing gets covered with coconut. The kids will have a blast helping you put it all together! Try this recipe today.
- Wilton Sports Ball Cake Pan
- cupcake pan (or 3 baked cupcakes)
- mini cupcake pan (or 2 mini cupcakes)
- 1 cake mix and accompanying ingredients needed to make the cake batter
- no stick cooking spray with flour
- 2 cups white decorator icing
- 1 bag shredded coconut
- pink food colouring
- green food colouring
- 9 inch round cake board
- decorative foil wrap
- 1 piece 8 ½ x 11 inch pink card stock
- Bunny Ears Pattern
- glue or hot glue gun with glue sticks
- Wilton Round #12 Tip (or similar tip)
- pastry bag
- small piece of wax paper
Step 1: Preheat the oven and mix up the cake mix according to the package directions.
Step 2: Bake half of the cake mix in half of the Wilton ball pan, sprayed with flour added no stick cooking spray, according to the package directions. Use the other half of the cake mix to make at least 3 cupcakes and at least 2 mini cupcakes (if you haven't already purchased pre-made cupcakes).
Step 3: Once the cake and cupcakes are baked, put them on a cooling rack to cool completely.
Step 4: When the cake has cooled level the top with a serrated knife.
Step 5: Cover a 9 inch round cake board with decorative foil.
Step 6: Put a little icing on the cake board a little off center, where you’re placing the cake; this will act as a glue to keep the cake in place. Place the cake on the cake board over the icing, cut-side down.
Step 7: Colour 1 ½ cups of decorator icing pink using the pink food colour and ice the cake with the pink icing.
Step 8: Place 2 of the large cupcakes on their sides, top-side out, up against the side of the cake a couple inches apart to form the base of the bunny’s feet.
Step 9: Place one mini cupcake upside down on the top side of each cupcake with a little pink icing in between to hold it in place.
Step 10: Ice the cupcake bunny feet with pink icing.
Step 11: Colour 1 ½ cups of shredded coconut with pink food colouring, by adding a couple drops of food colour to the coconut and mixing it with a fork until the coconut turns the desired pink colour.
Step 12: Press the pink coconut into the icing over the whole cake. gently shake off any extra coconut shreds, and clean them off of the cake board.
Step 13: Ice the third cupcake with white icing.
Step 14: Cover the icing with uncolored coconut shreds.
Step 15: Carefully pick up the coconut covered cupcake and place it right side up on the very top of the cake for the bunny’s tail. You may need to remove some of the pink coconut shreds where you’re placing the tail to stick help it stick to the cake.
Step 16: Print and cut out the Bunny Ear Pattern. Cut 2 ears from the pink card stock.
Step 17: Fold about ½ inch of the base of the ear under, and use this small flap to glue the card stock ear to the cake board on the opposite side of the bunny feet. Use a hot glue gun if you want the glue to dry quickly.
Step 18: Colour about 1 cup of coconut shreds green with green food colouring.
Step 19: Arrange the green coconut shreds around the base of the cake.
Step 20: Add pink icing to a pastry bag with the Wilton #12 Tip on the end. Use the tip to make pads on the base of the bunny’s feet. Press the tip against the base of the foot, squeeze out icing then release. Make a large circle in the center of the foot, and 3 smaller toward the tip for the bunny’s toes.
Step 21: Let the icing dry for a few minutes, then use a small piece of wax paper to flatten the circles.