Ombre Bunny Mini Cakes

I am just fascinated with any dessert that is individual 

and beautiful and these are just magical.  

Individual desserts just seem more special, 

and with the layers of pink and white - these 

just made me smile while I was making them.

Fortunately, I had all the ingredients at home to 

make the Classic White Cake 

from Cake by Courtney.  

She is local here in Utah, but she posts so 

many of her wonderful recipes online.  

I made my cakes in 4 - 6 inch pans lined with 

parchment paper, then cut the layers in half, 

and finally cut with a round biscuit cutter.  

A full recipe made 6 mini cakes.  

The only thing I changed with her recipe 

was using almond flavoring for my frosting 

rather than vanilla.  

With four layers, they are so tall and wanted to 

become Leaning Towers of Easter - so I 

used bamboo skewers to hold them upright. 

The ears were rolled out of fondant, and I used 

a bunny cookie cutter to cut the ears.  A little 

light corn syrup and a sprinkle of lustre dust 

finished the ears off. 

They were as yummy as they look.  I 

doubt any will last until Easter Sunday, 

but it is always fun to spread holidays out a little.