Preheat your oven to 350°F (175°C) and prepare the cake mix according to the package instructions, mixing in eggs, vegetable oil, and water or milk until smooth. Pour the batter into bunny-shaped or traditional cake pans, filling them about two-thirds full.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a large mixing bowl, beat together softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Gradually add heavy cream while mixing until you achieve a smooth, spreadable consistency.

Divide the frosting into separate bowls and tint each with gel food coloring, creating several shades that complement the delightful ombre effect you desire for your cake.

Once the cakes are completely cooled, level the tops with a knife if necessary. Place one cake layer on a cake stand and spread a generous layer of the lightest colored frosting on top.

Carefully place the second cake layer on top and cover the entire cake with a thin layer of the same light frosting to create a base coat, which will act as a crumb barrier. Chill the cake in the refrigerator for about 30 minutes to set this layer.

Use a piping bag fitted with a star tip to pipe rosettes of the medium and darker frosting shades onto the sides and top of the cake, starting at the bottom and working your way up, alternating colors.

Embellish your cake further by adding shredded coconut to the sides to mimic bunny fur and use candy decorations for eyes and ears on top.

Sprinkle edible glitter or colorful sprinkles on the cake’s surface to add a festive sparkle. Let the decorations set for a brief moment before chilling your finished cake in the fridge for 30 minutes.

Once set, slice the cake into pieces and serve on decorative plates, delighting in the smiles it brings.