I consider myself to be a bit of a perfectionist, but whenever I say that my husband always responds with "A bit? That's an understatement.". Yeah, well, I just like things perfect which can be a good thing and a bad thing.
This cake is a perfect example of when my perfectionist was a bad thing! I made this cake for Easter 2014, but went back and forth about sharing it. The bunny butt did not come out exactly as I wanted it too and the frosting got runny when it warmed up, even though I used a stabilizer in it. Also looking back at pictures my bow is horrible looking.
However, the cake and frosting were so incredibly delicious. My husband said it tasted like a delicious strawberry shortcake which happens to be his favorite dessert AND he is incredible picky about how it is made.
My husband kept telling my to post it and my girls said it was cute, but to me it was not perfect and I was hesitant to share it. However the deliciousness of the cake won out and I am sharing it with you, but I will share some tips and suggestions regarding the cake and bunny butt.
Tips and Suggestions:
I used cake balls to create the bunny butt, however I think fondant would work better. I can't say for certain, because I have never worked with fondant. Another choice would be to get rid of the bunny butt and just have a candy cake.
For the cake I used, it would work wonderfully as a sheet cake. A cake for the bunny butt cake can really be any cake you choose, just make sure the frosting will hold up and not get runny when at room temperature. Also keep in mind that all of the candy on the cake will make it sweet, so you may not want a super sweet cake and frosting. I am including directions for both the Vanilla Cake with Strawberry Cream Frosting and the Bunny Butt Candy Cake.
Vanilla Cake with Strawberry Cream Frosting
Ingredients:
Frosting
- 2-8 ounce packages reduced fat cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/2 cup seedless strawberry jam
- 3/4 cup heavy whipping cream, chilled
Cake
- 3 cups cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 7 eggs
- 2 tablespoons vanilla extract
- 1 cup light sour cream
- 4 tablespoons seedless strawberry jam
- 6 cups sliced strawberries, divided (approximately)
Directions:
Frosting
- In a large bowl, beat the cream cheese and butter until smooth.
- Add in the sugar and jam, beating until smooth and mixed well.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese frosting and then fold in the rest.
- Cover and refrigerate for a few hours until firmed up a bit.
Cake
- Preheat oven to 325º F. Grease and flour a metal 9x13 baking pan. Set aside.
- In a medium bowl whisk together the flour, salt, baking powder and baking soda.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add eggs in one at a time, beating well after each addition.
- Add in vanilla and beat to mix. Add in sour cream and beat for 30 seconds.
- Add in the flour mixture in three additions, beating to blend well after each addition.
- Pour the batter into the prepared pan.
- Bake for 50-65 minutes or until an inserted toothpick come out clean.
- Remove from oven and cool for 10 minutes in pan. Remove cake from pan and cool completely.
- Refrigerate for a few hours to make cutting easier.
- Using a serrated knife cut the cake into 3 equal layers.
- Place one cake layer down on a foiled covered cutting board.
- Spread 2 tablespoons of jam over the cake and then spread 3/4 cup frosting over the jam.
- Arrange a single layer of sliced strawberries down on the frosting.
- Place another cake layer down on top of the strawberries and spread 2 tablespoons of jam over the cake and then spread 3/4 cup frosting over the jam.
- Arrange a single layer of sliced strawberries down on the frosting.
- Place last cake layer down on top of the strawberries.
- Spread a thin layer of frosting over the top and sides of the cake to crumb coat it.
- Refrigerate to allow frosting to set up a bit.
- Frost the top and sides of the cake with a final coat of frosting.
- Refrigerate if not serving right away and refrigerate any leftover cake.
Bunny Butt Candy Cake
Ingredients:
- 2-8 inch cakes
- frosting
- 4 XL packages full size Kit Kat bars
- chocolate candy (M&M's, chocolate eggs, Reese's Pieces, etc.)
- ribbon
Directions:
- Lay a cake down on a cake plate or serving plate and spread a layer of frosting on top.
- Place the other cake on top and frost entire cake. You do not need to crumb coat since the Kit Kats and candy will cover the frosting.
- Separate Kit Kats into two bar pieces and place vertically up against cake. Work your way around the cake laying the Kit Kats right next to each other. Until the sides of the cake are completely covered. Use ribbon to tie a bow around the cake, this will also help to keep the Kit Kats on the cake.
- If doing a bunny butt, create a butt, tail and two back paws and place in the middle of the cake.
- Cover the remaining top of cake with candy.
- If not doing a bunny butt just place candy on the top of the cake and gently spread into an even layer.
*Vanilla Cake with Strawberry Cream Frosting adapted from Perry's Plate.
