I made this Easter bunny cake following a 1960’s baking guide from a friend’s mom. It turned out even better than I expected and I can’t wait to use the book again for another creation.
Pattern was from 2 x 9 inch round cakes (here I used a coconut white cake, diagonally sliced and filled with raspberry jam). Frosted with 7-minute (coconut flavored) whipped frosting, then sprinkled the whole cake with coconut. Part of the coconut was tinted pink by adding food coloring before placing.
Eyes, paws and mouth were from licorice strings. Nose and mouth also included pink jelly beans. To form the shapes: First pan had a 7 inch diameter circle cut out of the center (for the head). Leaving a 2 inch ring, which was cut into 8 equal parts. These wedges were stacked 2 on top of each other (jam between), to form the 4 paws. Second pan: cut about a 6 or 7 inch square in the center of the circle (for the body).
Remaining are 4 crescent shapes – 2 of each are placed side by side (long/flat edges together with jam) to make the ears. I’d recommend frosting the night before serving so that the coconut “sets” better. I only had a problem fitting it in our fridge but managed on 2 different serving boards (assembled the morning before Easter brunch).