Bunny Butt Easter Cake

Bunny Butt Easter Cake , By www.blognindi.site .

The perfect Easter bunny cake from Preppy Kitchen to brighten up your table! Delicious strawberry-flavored cake covered in Italian meringue buttercream, topped with roses, chocolate eggs and the cutest little rabbit! #bunnybuttcake #eastercake #bestcakes

Total Time: 65 Minutes, Servings: 10 Servings

Ingredients :

For the Cake:
• 1 ½ cup all-purpose flour 190g
• 1 ½ cup granulated sugar 300g
• ¼ cup cocoa powder 25g, nice quality
• ¾ tsp baking powder 3g
• ½ tsp baking soda 3g
• ½ tsp kosher salt 3g
• ¼ cup sour cream 120g, room temp
• ½ cup buttermilk 118mL, room temp
• 2 eggs room temp
• ¾ cup coffee 177mL, hot, strong
• ⅓ cup vegetable oil 79ml
• 2 tsp vanilla 10mL
For the Buttercream:
• 2 lbs confectioners sugar 907g
• 5 sticks butter 565g, unsalted, room temp
• Pinch salt
• 2 tbsp cocoa powder 15g, nice quality
• 1/4 cup dark chocolate 45g, chopped, melted
• 2 tsp vanilla extract 10mL
• 1 tbsp heavy cream 15mL
• Soft pink food coloring
• Green food coloring
For the Bunny Butt:
• ½ cup fondant
• Pink food coloring

Instructions :

For the Cake:
• Preheat oven to 350 degrees F. Butter and flour 3 six inch cake pans.
• In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
• In another bowl, whisk together the wet ingredients until combined. (The batter will be clumpy! Do not worry!)
• Add the wet ingredients to the dry ingredients. Mix until combined.
• Distribute the batter into three 6-inch cake pans fitted with damp baking strips.
• Bake for 30 min or until the centers are set and the cake is springy to the touch.
For the Buttercream:
• In a stand mixer fitted with a paddle attachment, cream the room temperature butter, confectioners sugar and salt until fluffy. Add a dash of cream and vanilla.
• Separate into 4 batches. 3 batches can be equal, the last must be double the others.
• Add melted and cooled dark chocolate and cocoa powder to the largest batch. Mix until smooth. Transfer to a piping bag and snip off the tip.
• Use a drop of soft pink food coloring in one batch. Mix until desired color is reached.
• Save about 1 cup of the pink. Add 2 tsp cream to soften the consistency.
• Transfer both pink buttercreams to piping bags. Snip off the tips.
• Add a drop of green to another batch. Mix until you get a soft green. Transfer to a piping bag. Snip off the tip.
• Add pink and green bags to 1 piping bag fitted with a large round tip.
• Add multiple drops of the green food coloring to another batch. This will be used for the grass. Transfer to a piping bag fitted with a grass tip.
For the Bunny Butt:
• Roll white fondant against a cup or glass with a rounded bottom to create the body of the bunny
• Roll out 2 medium ovals for the feet.
• Dye some fondant pink. Cut out circles for the pads of the bunny feet. Add them to the white ovals. Place the feet on the body.
• Roll a ball. Dip in water then in white sanding sugar. Attach to the body for a tail.
For the Assembly:
• Pipe the pink/green swirl between each layer.
• Cover the cake with chocolate buttercream. Pipe pink buttercream on the top of the cake. Smooth with an offset spatula and scraper. Transfer to the fridge to chill for about 10 min.
• Use a comb to create a grooved, horizontal stripe pattern. Chill the cake again for about 10 min. Using the softened pink buttercream with added cream, pipe over the grooves. Smooth with a scraper.
• Pipe grass on top of the cake.
• Add the bunny butt and chocolate eggs.
• Arrange a skirt of chocolate eggs along the bottom.

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