Easter Bunny Cake Hack

A super cute Easter bunny cake hack made from store-bought unfilled sponge cakes, frosting, macarons, Easter eggs, mini meringues & more!

5 from 2 votes

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Course: Cakes

Cuisine: Easter

Prep Time: 20

Total Time: 20

Servings: serves

Calories: 486kcal

Author: Lucy - Bake Play Smile

Ingredients

1 rectangular unfilled sponge cake (approx 450g)
1 round unfilled sponge cake
1 ½ cups frosting (see notes)
125 g mini speckled Easter eggs
8 macarons
100 g mini meringues
125 g mini white chocolate Easter eggs
125 g mini chocolate Easter eggs
50 g mini M&Ms or mini Smarties

Metric - US Customary

Instructions

Place the rectangular sponge on a flat board. Cut out two large bunny ear shapes and set aside (see notes).
Place a small round bowl or ramekin in the centre of the round sponge cake and use a sharp knife to cut a circle out.
On a large serving board, arrange the round sponge and the two ears into a bunny shape.
Spread the frosting over the entire top of the bunny.
Decorate with mini speckled Easter eggs, macarons, mini meringues, mini white chocolate Easter eggs, chocolate Easter eggs and mini M&Ms.
This cake is best served on the same day (see notes).

Notes

You can use absolutely any type of thick frosting you like. I've made this using homemade cream cheese frosting, store-bought 'Betty Crocker' style frosting... as long as it's thick enough to hold the decorations, it will work perfectly!

I traced an outline of bunny ears onto a piece of paper, cut it out and used it as a template for cutting the ear shapes out of the sponge (you could also Google and print a bunny ear outline).

This cake is best served on the day. If you need to store it longer, place it in an airtight container in the fridge for up to 2 days (max) and then allow it to come to room temperature before serving.

Nutrition