Easter Bunny Mini Cakes
Easter Bunny Mini Cakes are a fun Easter dessert that is both super adorable and a unique take on an Easter Cupcake.
Oh my gosh, how cute are these Easter Bunny Mini Cakes? Once we made our Easter Bunny Cupcakes, we couldn’t stop and had to make do another Bunny cake. These Easter Bunny Mini Cakes will be the perfect dessert for your Easter celebration.
How to Make the Cakes
Step 1: For the multi-colored cake layers for the Easter Bunny Mini Cakes, we made the batter from two boxes of White Cake Mix and split it into four equal portions. We used a food scale to measure each portion but it was approximately 2 cups of cake batter for each color. Using our Wilton Color Right Food Coloring we tinted the cake batter four different colors – Pink, Yellow, Purple and Blue.
Here are the amounts of food coloring that we used to achieve these pretty Easter colors:
Pink = 6 drops of Wilton Color Right Pink Food Coloring
Yellow = 1 drop of Wilton Color Right Yellow Food Coloring
Purple = 10 drops of Wilton Color Right Pink Food Coloring and 4-5 drops of Wilton Color Right Blue Food Coloring
Blue = 3 drops of Wilton Color Right Blue Food Coloring
Step 2: Line a medium-sized cookie sheet with parchment paper and pour the cake batter into the cookie sheet. To get the batter evenly dispersed we poured it into the cookie sheet and then let it settle on a flat surface for 15-20 minutes. We baked the cake according to the instructions on the box for 20 minutes. It was perfectly cooked. The edges were a tiniest bit thinner than the rest of the cake, but not by much.
Step 3: Allow the cakes to completely cool before you begin the process to transform them into Easter Bunnies.
Step 4: We used the round cookie cutter to cut out our cake layers. There will be some left-over cake when you use the round cookie cutters. (We used ours to make these pretty Springtime Cupcakes in a Jar so it was a win-win.)
Step 5: Arrange your cake circles in groups. Each Mini Cake will have four layers: blue on the bottom, then purple, then yellow, and finally pink.
How to Make the Frosting
Step 6: Make two batches of our Best Buttercream Frosting. It is super easy to make and so very delicious. You can find the recipe and detailed instructions here.
How to Assemble the Easter Bunny Mini Cakes
Step 7: Place a blue layer on a flat surface. Using a decorating bag add a circle of frosting around the edge of the blue layer. You don’t need a complete layer of frosting between the layers, there will be plenty of frosting on this mini cake!
Step 8: Add the purple layer and another circle of buttercream frosting.
Step 9: Add a yellow layer and another circle of frosting.
Step 10: Top the mini cake with a pink layer of cake.
How to Make the Easter Bunny Ears
Step 11: To make the bunny ears you will need Jumbo Marshmallows. In a pinch, you could use a regular sized marshmallow for the ears but the proportion of the ears won’t be correct and your Bunny Cupcake might look more like a mouse than a rabbit. You will also need some Sparkling Sugar or Sanding sugar in pink. You can easily make your own Sparkling Sugar … we have all the step by step directions you’ll need right here.
Step 12 & 13: Using the picture above as a guide, slice off two diagonal pieces of marshmallow from the flat end of the marshmallow. Lay the stick part of the marshmallow in the pink sparkling sugar.
Step 14: Lay the sticky part of the marshmallow in the pink sparkling sugar.
Step 15: Now you have your pink bunny ears!
The Final Touches!
Step 16: Using a Wilton 2D frosting tip and a decorating bag, pipe on swirl on three full circles of buttercream frosting on top of the cupcake. Stick the pink marshmallow bunny ears into the buttercream frosting and use a mini jelly bean or a pink sixlet to make your bunny nose!
Step 17: Don’t forget the Buttercream Frosting Bunny Tail!
Expert Tips and FAQs
Because the sides of the mini cakes are not covered with frosting or a cupcake liner, they are going to get stale faster than a regular cake or cupcakes would. Ideally, you should make these cakes no more than one day ahead of the time you will be serving them. If you are going to be short on time, you could make the four colored cakes ahead of time, cut them out into circles and then freeze the circles. Then wait to frost and assemble the Easter Bunny cakes the day before your party or event. Store the finished mini cakes in the refrigerator overnight but remember to take them out of the refrigerator and let them come back up to room temperature for least 2 hours before serving. In our opinion, a cold cake is not a tasty cake!
Other Easter Cupcakes You Will Love
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Easter Bunny Mini Cakes
Bunny Mini Cakes are a fun Easter dessert that is a unique take on an Easter Cupcake.
Ingredients
- 2 boxes of White Cake Mix
- 2 batches of The Best Buttercream Frosting
- Wilton Color Right Food Coloring - Pink, Blue, Yellow
- Jumbo Marshmallows
- Pink Sparkling Sugar
- Round Cookie Cutter
- Pink Mini Jelly Bean or a Pink Sixlet
- Decorating Bags
- Wilton 2D Decorating Tip
Instructions
- Prepare the batter from two boxes of White Cake Mix and split them into four equal portions.
- Tint the cake batter four different colors - Pink, Yellow, Purple and Blue.
- Line a medium sized cookie sheet with parchment paper and pour the cake batter into the cookie sheet. Let it settle on a flat surface for 15-20 minutes.
- Bake the cakes according to the instructions on the box for 20 minutes.
- Use a round cookie cutter to cut out the cake layers.
- Make two batches of our Best Buttercream Frosting.
- Add a circle of frosting between each layer of cake.
- Use a Wilton 2D frosting tip and a decorating bag and pipe a swirl of three full circles of buttercream frosting on top of the cupcake.
- To make the bunny ears you will need Jumbo Marshmallows and Sparkling Sugar or Sanding sugar in pink. Slice off two diagonal pieces of marshmallow from the flat end of the marshmallow. Lay the sticky part of the marshmallow in the pink sparkling sugar. Now you have your pink bunny ears!
- Stick the pink marshmallow bunny ears into the buttercream frosting and use a mini jelly bean or a pink sixlet to make your bunny nose!
- Don't forget the Buttercream Frosting Bunny Tail!
Notes
Food Coloring Forumlas
Pink = 6 drops of Wilton Color Right Pink Food Coloring
Yellow = 1 drop of Wilton Color Right Yellow Food Coloring
Purple = 10 drops of Wilton Color Right Pink Food Coloring and 4-5 drops of Wilton Color Right Blue Food Coloring
Blue = 3 drops of Wilton Color Right Blue Food Coloring
Storage Instructions
Because the sides of the mini cakes are not covered with frosting or a cupcake liner, they are going to get stale faster than a regular cake or cupcakes would. Ideally, you should make these cakes no more than one day ahead of the time you will be serving them. If you are going to be short on time, you could make the four colored cakes ahead of time, cut them out into circles and then freeze the circles. Then wait to frost and assemble the Easter Bunny cakes the day before your party or event. Store the finished mini cakes in the refrigerator overnight but remember to take them out of the refrigerator and let them come back up to room temperature for least 2 hours before serving. In our opinion, a cold cake is not a tasty cake!
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
