Here’s Peter Cottontail

Easter is behind us, but the fun-loving memories are ever upfront.

My grandchildren, Ethan, 8, and Elyn, 10, had a great time helping me make and decorate this bunny cake which, along with ice cream, topped off our Easter ham dinner. Those two love to do whatever they can to help – even if it’s simply to crack the eggs and break them into the stainless steel mixing bowl. And of course when the mixing is done, they ask to lick the beaters.

Over the years, I’ve come to determine that Duncan Hines makes the very best cake mix – bar none. I do buy cake mixes but never frosting. I believe there’s a big difference between the sweetness of store bought frosting (it’s over the top sweet) and what you throw together from scratch. I put my homemade cream frosting on everything that calls for frosting and I almost always have a tiny bit left to put in the refrigerator for the future when a little dab is needed on something.

This bunny was chocolate and his overcoat – cream cheese frosting. Part of the frosting was tinted pick for his fancy bow tie and his ears.

Elyn and Ethan had a great time adorning him with licorice, jelly beans and an orange slice smile which Ethan requested be on his piece.

The cake is just two round layers. After they have cooled, cut and curve the sides of one layer to make the ears, which turns the rest of that layer into a handsome bow tie.

If you’d like my easy-as-pie cream cheese frosting recipe, here it is:

Cream Cheese Frosting

  • 1 (8 oz.) package cream cheese, softened
  • ½ stick margarine
  • 1 pound powdered sugar
  • 1 teaspoon vanilla

Beat cheese and margarine until smooth; add sugar. Mix well. Add vanilla and beat until smooth. Spread between layers, on top and sides of cake.


This cake isn’t just for Easter anymore. It also would make an adorable child’s birthday cake.

Until Soon