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2D Easter Bunny Cake

1 hour


Recipe you are creating:

2D Easter Bunny Cake

Learn how to make a fun bunny cake. All you need is a star tip from your cake decorating kit, some icing in your favorite colors and baked bunny cake using a bunny shaped cake pan. Michele will share tips and techniques for turning your bunny into a wonderful family memory. This class is family friendly!

Supplies Needed:

  • Wilton Easter bunny cake pan

  • White or your favorite flavor cake mix

  • 6 cups of the buttercream

  • Cake decorating tips: #3, #8, #21, #22

  • Pink, blue and black gel coloring

  • Gelatin based edible glitter

  • Foam core board cut down for cake

Recipe Ingredients:

  • 1 cake mix

  • 2 eggs

  • Oil or butter (following box instruction)

  • Cooking spray or butter to coat pan

  • Buttercream Icing

Recipe Directions:

  1. Preheat the oven to 350 degrees.

  2. Coat the inside of the bunny cake pan with cooking spray or butter. Dust with flour. 

  3. Mix the cake mix according to the directions on the box.

  4. Bake according to the directions on the cake mix.

  5. Watch the video for decorating instructions.

  6. Watch the step-by-step video tutorial towards the bottom of the page for compete instructions!

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

  • Oil = Either Olive oil or Vegetable oil unless otherwise noted


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