CAKE

• Preheat your oven to 350F and grease and line two 9-inch round cake pans with parchment paper
• In a bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt. Set aside
• In a separate large mixing bowl, beat your softened butter and sugar together for 3 minutes, until light and fluffy
• Add your eggs and yolks to the butter mixture and combine before adding in your oil, mayo, vanilla, and buttermilk
• Pour your dry ingredients into the bowl with your wet ingredients and mix until just combined, being careful not to overmix your batter
• Divide your batter evenly between your greased and lined cake pans and spread evenly with a spatula
• Bake for 22-27 minutes or when a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs
• Leave the cakes to cool in their pans for 10 minutes before removing them and allowing them to cool completely on a wire rack

BUTTERCREAM

• Start by making your raspberry puree. Add your raspberries, lemon juice, and water to a small pot and heat over medium heat until simmering. Once simmering, turn down to low and stir until you’ve reduced the liquid by half - you should be able to coat the back of a spoon and draw a line down the middle, without the liquid running back together. Pour through a small fine mesh sieve and set aside to cool
• In the bowl of a mixer, add your softened butter and beat until smooth. Sift in your powdered sugar and mix until combined before adding in your cooled raspberry puree. Beat until fully incorporated and place into a piping bag

SIMPLE SYRUP

• Place your ingredients into a small pot over low heat and whisk until the sugar dissolves. Remoe from the heat and set aside.

ASSEMBLY

• To form your bunny, place one of your cake rounds on a cutting board and cut out your ears and bowtie. To do this, at the bottom of your round, about a third of the way up, cut a line curving downward from one side to the other. Now you have one ear and the bottom of your bow tie! From the top of your round, about a third of the way down a line curving upward, from one side to the next. You should see two bunny ears (top and bottom of your round) and a bowtie in the middle. On a large cookie sheet or tray, place your bowtie at the bottom. Then, above the bow tie, fit your remaining 9-inch round that hasn’t been cut – this is your face! Lastly, place one of your bunny ears on either side of the face. Now you have your bunny!
• Brush your bunny cake with your lemon simple syrup and decorate as desired. I piped my frosting on top and decorated with flowers and petals
• Slice and enjoy!