Happy Easter my Dessert Monsters! Hope your day was fabulous! It was Giggle Monster’s first Easter ever! She was such a lucky girl and got TWO baskets from her grandma! No candy for her yet of course but she now has a new outfit and a bunch of cute books and toys! I ate WAY too much sugar today… just had to taste test the frosting about 25+ times to make sure it was perfect and it was each time of course. WARNING: this frosting is addicting!!
But now for the fun part you’ve all been waiting for! I made the most delicious (as well as adorable) cake today! It is a lemon flavored cake with raspberry lemonade frosting. Isn’t it cute!?! I borrowed the recipe from blog Shugary Sweets but tweaked it a little bit for my liking.
For the Cake:
- 1 box (18.25oz) white cake mix
- 1 box (3oz) lemon jello powder (gelatin mix NOT pudding)
- 3 egg whites
- 1/3 cup canola oil
- 1 1/4 cup water
For the Frosting:
- 1 cup butter, softened
- 7 cup powdered sugar
- 1/2 cup and about 2 Tablespoons frozen raspberry lemonade concentrate, thawed
Cake Directions: ***Ignore the directions on the box except for the cooking time and what heat you need.***
Preheat your oven to 350*F
In a large bowl mix together the cake mix, lemon jello powder, egg whites, canola oil, and water. Make sure there are no lumps in the batter.
*SIDE NOTE: I break my eggs in a separate bowl to make sure I don’t mix any egg shell or yolk into my batter. Then I add them to the mix*
Use TWO 9 inch circular pans. Spray with non-stick spray. Optional: Take wax paper and cut out a circle of it for each pan & place in the bottom of the pan. (Helps so it won’t get stuck). Re-spray pans.
Fill both pans up half way with batter and put them in the oven to bake for 29 mins. Tooth pick check the center just to make sure it is done!
Put your delicious smelling cakes on the cooling rack. (Keep in the pans for now).
Place the softened (room temperature) butter in a large bowl. (It will soften more quickly if you slice it up and it’s usually easy to mix that way too). In a medium bowl sift the powdered sugar. (If you don’t have a sifter you can just measure out the 7 cups). Measure out half a cup of the thawed raspberry lemonade concentrate and place on your work space.
Pour a bit of the raspberry lemonade concentrate into the large bowl with the butter then pour some of the powdered sugar into the large bowl as well. Fold together with a spatula before using your electric mixer to mix it up. Continue adding powdered sugar and raspberry lemonade in medium amounts until all of it is mixed together. Make sure it is a smooth consistency then taste it. I thought it needed a bit more raspberry lemonade so I added a little bit at a time until it was perfect for me. I’m guessing about 2 tablespoons. ***Be careful not to add too much of the raspberry lemonade otherwise your frosting will be too runny!!*** Once it is done set aside or in the fridge until you need it.
Now for the fun part!! Assembling your Bunny Cake!
It may look complicated but I promise you it really isn’t!
You will need a platter or plate about 12 1/2 inches long for this cake. Also you will want to assemble it on whatever you plan to use to serve on it because it is almost impossible to relocate onto a new plate in one piece.
Step 1: Take your cooled down cakes out of the pans. ***If you used wax paper make sure you don’t pull it straight up! Pull it across your cake so it doesn’t mess it up.*** Frost the top of one of the cakes then place the second cake on top of it make sure it sticks well!
Step 2: Take a long serrated knife and slice the 2-layered cake a bit over from the halfway mark. The bigger side will be the bunny’s body.
Step 3: Place the larger half of the cake on it’s flat side for the bunny’s body. Make sure you leave enough room on your platter in the front for the head!
Step 4: Cut the smaller side in half. This will be your bunny’s head and legs.
Step 5: Place the head at the front of the body. Then take the other half apart and place it on both sides of the larger part of the cake for the legs. Make sure you frost the legs on well! They will help your cake stand up.
Step 6: Now you are free to frost it and let your creativity run wild!!
I found it easier to frost the ‘back’ first then the main body part before the legs and the side of the head.
Don’t worry if some spots are showing, you can fix that in “last looks”.
Now that your bunny is all covered in frosting you can add the face! You can use anything you want but I chose to temper chocolate and free form my own eyes, ears, nose, whiskers, and tail.
I’ll make a mini post about how to temper chocolate later!
Just my chocolate creations on wax paper. Make sure they are thick enough to not break.
Also for the ears you may want to make a long part at the bottom to stick into your bunny’s head/neck crease.
Super simple and delicious!
Here is my finished Bunny Cake!!
Adorable & Delicious!
I hope you have as much fun as I did making this adorable bunny cake!! Oh also I used my new Frosting Gun today and Man is it a time saver! Love it!! New blog about it soon!
Happy Easter Everyone!
-The Dessert Monster-