Bunny Cake

cake.
Go as slowly as you need to.
Once removed you can discard the bunny. Use the toothpick and carefully clean up any edges or spots that may have been messed up on the cake. If any frosting gets on the sanding sugar area you can easily remove it with the toothpick and add a bit more sanding sugar to make it pretty again.
Continue piping around the top of the cake and down over the sides. I chose to go about 12 way down the side of the cake and used the smallest tips or applied very little pressure to a larger tip towards the bottom edge.
You will have frosting left over! You can either decorate some cupcakes to accompany this bunny cake or you can store your frosting right in the pastry bag in the refrigerator for up to 2 weeks.
Whipped Vanilla Buttercream
PREP TIME10MINUTES MINS
TOTAL TIME10MINUTES MINS
The perfect frosting for decorating a sweet Bunny Cake!
Ingredients
1 cup 2 sticks 227 g unsalted butter softened
2 teaspoons McCormic Pure Vanilla Extract
1 teaspoon McCormick Pure Almond Extract
8 cups confectioners sugar sifted
2 tablespoons whole milk you can use up to 12 cup if you need a loose creamy consistency
1 pinch salt
Instructions
Beat butter in the bowl of stand mixer with whisk attachment on mediumhigh speed until light and fluffy. about 3 minutes
Add vanilla and almond extract.
With the mixer on low slowly add in confectioners sugar milk and salt frequently scrape sides and bottom of the bowl.
Once incorporated whip frosting for at least 3 minutes on mediumhigh to high. My mixer went for 7 minutes
If frosting is too thick to spread gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.