Preheat oven to 350° F and line the bottom of two 8" cake pans.

In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.

Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.

Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).

Divide batter between cups (I use an inexpensive kitchen scale to divide equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).

Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before frosting.

Once cakes are fully cool, take one cake and mark 3" away from each side of the cake, exactly opposite one and other (see photos in post above). Using one of the cake pans inverted, carefully cut the ears away from the bowtie shape.

Place the ears cake pieces towards the top of the untouched cake and carefully trim the ears so they fit onto the round cake. Add bowtie shape to bottom of cake.

With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar. Beat in salt and vanilla. Finally beat in whipping cream (I used all 4 tbsp as I like my frosting airy and light).

Top cooled bunny cake with frosting (saving about 2-4 tbsp to tint black with gel coloring for the whiskers if desired) and Mini Eggs (any colour can be used for this cake, we decorated it how we wished).