Good Morning America Recipes

Buddy Valastro's Easter Bunny Cake

Easter Eats

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The "Cake Boss" makes a lamb chop and Easter basket cake on "GMA."
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Servings:Over 8
Difficulty: Moderate
Cook Time: min

Who better than "Cake Boss" Buddy Valastro to whip up a sweet treat for your Easter celebration? Here’s his recommendation for a fun bunny-shaped cake that everyone will adore.

Ingredients

  • 2 9-inch vanilla cakes or cake flavor of your choosing
  • 2 6-inch vanilla cakes or cake flavor of your choosing
  • Chocolate Fudge Frosting
  • About 3 cups white buttercream in a pastry bag fitted with #6 star tip
  • Small buckets of white, light blue, black, pink and light yellow fondant
  • 5 cake dowels measured to the exact height of the cake, dependent on filling
  • Black buttercream in a piping bag fitted with a #3 tip
  • 8 white or black lollipop sticks
  • 3 cups green buttercream in a piping bag fit with #233 interchangeable grass tip
  • Chocolate eggs, jelly beans, assorted Easter candy
  • Cooking Directions

    It is recommended the bunny’s ears, feet, hands, eyes, nose and teeth are made the day before assembly of the cake. Roll out white, pink and black fondant to thin layers. Using a pizza cutter or pairing knife, cut out shapes of the bunny’s ears, feet, hands, eyes, nose and teeth. Stick 1 lollipop stick each onto the back of the bunny ears. Once cut and colors are combined to your liking, let sit out overnight to dry.

    The following day, on a doily-lined cardboard circle, prepare the first tier double-layer cake using the 9-inch cakes and filling of your choosing. In this case, vanilla cake with chocolate fudge filling. Using the bag of white buttercream, cover the cake in a thin layer, what we call dirty icing the cake.

    Roll out your white fondant into a thin layer and cover the cake. Smooth out edges, any bubbles and cut off excess fondant with a pizza cutter.

    Without the use of the doily-lined cardboard circle, repeat steps 1 and 2 with the 6-inch cakes and filling of your choice to create the top tier of this cake.

    Place the cake dowels into the bottom tier in the middle 6-inches (this will be covered by the top tier). Pipe a little buttercream on top of that same area and place the 6-inch cake on top of the bottom tier.

    Using the white buttercream as glue, place your pre-made bunny feet and hands onto the bottom tier and place your pre-made eyes, nose and teeth onto the front side of the top tier.

    Insert your pre-made bunny ears on top of the top tier.

    Using the black buttercream pipe the bunny’s face onto the front side of the top tier. Insert 3 lollipop sticks into each side of the bunny’s face for whiskers.

    Roll out the light blue and light yellow fondant to thin layers. Cut out a thin border of light blue fondant and wrap around the base of the top tier.

    Cut out bow loops and a strip for the middle of the bow out of the light blue fondant and polka dots out of the light yellow fondant. Mold the loops into a bow and decorate with light yellow dots. Please the loops onto the base of the top tier and add the middle strip to complete the bow.

    Roll out a medium-sized ball of white fondant and using a dollop of buttercream, place the ball at the back of the cake for the tail. Using the white buttercream, squeeze-and-pull small amounts onto the ball to create the look of a furry tail.

    Take the green buttercream bag in hand and squeeze-and-pull grass around the cardboard circle and add chocolate eggs, jelly beans and any of your favorite Easter candy to complete the cake.

    Recipe courtesy Buddy Valastro.

    Recipe Summary

    Main Ingredients: vanilla cakes, buttercream, chocolate fudge frosting, assorted candy

    Course: Dessert


     
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