Soft orange almond cake layers with vanilla buttercream and fondant decorations.
On a silicone mat, roll the white fondant to 1/4 inch thick then use a sharp X-Acto knife to cut out two long ears. Insert a covered wire halfway into each fondant ear. Rub shortening on the edges of the ears to smooth them out. Then roll out a thin piece of pink fondant to make the inner ear.
Roll white fondant into two 1 ½- inch balls. Then put the balls next to each other and press down slightly for the mouth of the bunny. Add a small piece of pink fondant and press into the space to create a little nose. Attach with water.
Then, roll white fondant into a smooth ball for the bunny tail. Roll two more pieces into balls, then press slightly, use a molding tool to create the paws of the bunny.
Next, roll black fondant into a 1/8 inch thick rope. Cut into two small pieces and form into whimsical eyes. Cut out two small pieces for eyelashes for the ends. Use water to attach the white fondant. Set aside to dry 1-2 hours or overnight.
Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk, almond extract, and orange zest. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Divide cake batter into three bowls, color each bowl into pastel pink, yellow and blue. Dye one bowl with pink gel food color, then color another bowl with yellow food color and the third bowl with blue food color.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of buttercream and use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Insert a toothpick into the mouth and insert mouth into the side of the cake. Add the fondant eyes as well as ears, paws, and tail on the back.
Pipe the hair with small swirls of vanilla buttercream on top of the bunny.
Serve the cake at room temperature and enjoy!