Description
Create a delightfully fun and whimsical Bunny Butt Cookie Cake perfect for celebrations or themed parties. This recipe features a large sugar cookie base with adorable bunny-shaped cookies decorated with fluffy buttercream and shredded coconut to resemble a bunny’s tail and body. The combination of soft sugar cookies and rich, creamy buttercream makes this cake a treat that’s both charming and delicious.
Ingredients
Scale
Cookie Dough
- 16.5 oz tube sugar cookie dough
Buttercream Frosting
- 1 ¼ cups unsalted butter (room temperature)
- 5 cups confectioners sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pink food coloring, as needed
Decoration
- ½ cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 12-inch pizza pan and a sheet pan with non-stick spray to prevent sticking.
- Prepare Cookie Dough Slices: Cut the sugar cookie dough tube into twelve equal slices.
- Form Cookie Base: Take eight slices and press them evenly into a circle on the pizza pan, leaving about an inch of space around the edge for spreading.
- Create Bunny Tail Cookies: Press two cookie dough slices together and roll into a ball, then flatten into an oval shape on the sheet pan. Repeat this process with the remaining two slices to make two oval cookies.
- Bake Cookies: Bake both pans in the oven for 12-14 minutes or until the edges are golden brown. Remove and let cookies cool completely before decorating.
- Make Buttercream Frosting: In the bowl of a mixer, beat the room temperature butter on low speed, gradually adding the confectioners sugar until fully incorporated.
- Add Liquids: Mix in the whole milk and vanilla extract, then continue to beat for 3-4 minutes until the frosting is light and fluffy.
- Prepare Pink Buttercream: Scoop approximately 1/3 cup of the buttercream and blend in a few drops of pink food coloring. Transfer this pink frosting to a piping bag fitted with a straight tip.
- Assemble Cake Base: Spread a smooth layer of white buttercream over all the cooled cookies. Arrange the oval-shaped cookies at the bottom of the large round cookie to represent bunny feet and legs. Sprinkle shredded coconut over the buttercream on the large cookie to mimic the bunny’s fluffy body.
- Pipe Bunny Tail: Place the remaining white buttercream in a piping bag with a large star tip. Pipe a swirl just above the bunny’s feet on the large cookie to create the tail.
- Decorate Oval Cookies: Using the pink buttercream, pipe a large oval in the top half of each oval cookie to simulate bunny paw pads, then pipe three small circular pads on the bottom half to complete the bunny feet detail.
Notes
- Ensure the butter is at room temperature for a smooth and creamy buttercream.
- Don’t over-bake the cookies to keep them soft and tender.
- Use a piping bag with different tips to create varied textures in the frosting decoration.
- The pink food coloring amount can be adjusted depending on the desired shade.
- Shredded coconut adds texture and a fluffy appearance to mimic bunny fur.
- Allow cookies to cool completely before frosting to prevent melting the buttercream.
- This cake serves approximately 10 people.
