Beginner Easter Bunny Cut Up Cake
  • 1 standard cake mix, any flavor, prepared using the directions for 2 8" round cakes.
  • 2 sticks unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ tsp salt
  • 1-2 TBS milk or cream
  • Food coloring for frosting (pink, brown/black, green, purple, or whatever you like)
  • Additional sprinkles or decorations as desired
  1. Use the photos in the blog post to cut one of the cake rounds into ears and a bowtie as shown. Arrange cake pieces on a cake board or baking sheet covered with aluminum foil or parchment.
  2. Use a hand or stand mixer to blend together the butter, powdered sugar, vanilla extract, almond extract, and salt. Add the milk or cream a little at a time until frosting isn't too thick and spreads easily.
  3. Measure out about ⅓ cup of the frosting into a small bowl and add drops of black or brown food coloring until desired color is reached.
  4. Use pastry bag fitted with a small round writing tip - such as Tip #3 - and pipe facial features using the brown/black frosting.
  5. Use a toothpick to trace out the shape of the nose and what will be the interior (pink) part of the ears.
  6. Use a clean pastry bag fitted with star tip #17 and fill the bag with the white frosting. Hold the bag at 90 degrees from the cake and pipe close-fitting stars across the entire cake layer with the face, and also the outer parts of the ears, leaving the inner part you marked off bare.
  7. Measure out a small amount of remaining white frosting and color it pink. Use a clean piping bag fitted with the same #17 tip and pipe stars into the nose shape and into the center of the ears.
  8. Color remaining frosting as desired for the bowtie and pipe stars across the top and sides of the cake. You may choose to leave a circular section in the middle bare to spread with frosting and top with sprinkles.
Recipe by Brownie Bites Blog at