16 May 2011

Fluffy Pink Bunny Cake

I am pretty sure that my ridiculousness knows no bounds. Just because something is made to look ridiculous, though, is no reason that it shouldn't also be delicious. Case in point, the Fluffy Pink Bunny cake.

Cakes covered in dyed coconut are usually Betty Crocker boxed mixes coated in canned frosting, right? Well, as I [sometimes] say, go big or go home. This is a devil's food cake from The Art and Soul of Baking, a brilliant wedding gift from B. I started with a heart-shaped pan for the face.
Then I cut ears from a round.
It's lovingly topped with Swiss meringue buttercream. This was a birthday cake for a friend and when I found out that he loves peanut butter, I used the Nutella adaptation but with peanut butter instead. I swear, it tasted like a Butterfinger Blizzard from Dairy Queen.
Dying the coconut was fun and a little bit scary. It's easy to overdo red food coloring but I'm really happy with how it turned out.
Two chocolate chips for eyes, a little extra peanut buttercream for the insides of the ears and the nose. After all these layers of flavor, how did it turn out? Like a Mounds bar made with peanuts.

1 comment:

  1. Looks delicious (and adorable!) If you don't have a heart shaped pan you can always do the classic Easter cake with two rounds where one round is bunny's face and the second is round is his bow tie and ears. Love this cake!