He's a tasty guy. Yellow cake, fruit filling between layers, and a cool whip and coconut exterior. No special mold is used. He's assembled from two 9-inch cake rounds. He's a cutie. (And yes, my mother is creative)
But as I mentioned, I decided to change things up this year. I've never been great at doing a tradition the same way every year. I like variety. (This probably drives my husband crazy since he loves traditions.) However, there were other reasons for shaking things up besides just my enjoyment of doing new things. This year's Easter lunch was a smaller gathering than past years. And since I am still working on losing the baby weight, having a partially eaten cake around the house will not help me. As it is we have plenty of Easter candy. But what about little miniature cakes... little cakes that could be shared with others after Easter. Still with a bunny theme, of course. Hmmm. That might work.
Thus was born... Bunny Cupcakes.
These little guys are lemon cake with cream cheese frosting. The nose and eyes are those little melt-away mints. The ears are marshmallows with pink sprinkles.
To accompany the bunnies, I made some cupcakes to be grass with a few Easter eggs (jelly beans). Unfortunately, I learned a lesson here. I was short on time and bought the frosting from the store. There were only two cream cheese frosting cans left, and they were whipped. I grabbed them anyways. Lesson learned... the frosting was not stiff enough to hold a real form. My "grass" became textured rather than having real points. However, they were still delicious. And my co-workers did help finish off the left-overs Monday morning.
We'll see what we do next year. Perhaps we'll return to the traditional bunny cake. Or perhaps we will make a new tradition.