Bunny Cake Food

BUNNY CAKE

Steps:

• Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in video. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
• Frost cake with remaining COOL WHIP.
• Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

EASTER BUNNY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely.
• Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.
• Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry. Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail.

EASTER BUNNY CAKE

Steps:

• For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
• For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
• Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
• Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
• Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
• Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
• Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
• To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
• Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
• Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

EASY BUNNY CAKE

Steps:

• Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
• When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
• Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

BUNNY CAKE

Steps:

• Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
• Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
• Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
• Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
• Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
• Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
• To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
• Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
• Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.
• Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired.
• Preheat the oven to 350 degrees F. Spray two 10-inch round cake pans with baking spray.
• Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes.
• While you are beating your butter, whisk the flour, baking powder and salt together in a separate bowl.
• Beat the eggs into the butter mixture, one at a time, scraping down the bowl as needed. Beat in the vanilla.
• Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, about 35 minutes, rotating the pans halfway through.
• Transfer the pans to a rack and let cool 10 minutes, then invert the cake layers onto a wire rack and cool completely before decorating.

EASTER BUNNY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
• Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

EASTER BUNNY CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.
• Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully invert the cake onto a cooling rack.
• Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff add a little more milk.
• Invert the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.
• Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black. This cake will keep for 3-4 days somewhere cool. Freeze the offcuts to use in a trifle.

EASTER BUNNY CAKE

Steps:

• Prepare cake mix according to directions on box for 2 round 9" layers.
• Tint 1/4 cup of the coconut pink (I'm guessing at the amount) for the center of ears and feet.
• Tint 2 tablespoons of the frosting brown for decorating face and feet ( or you can buy one of those prepared decorating icing tubes).
• When cake is cool, cut layers as shown in diagram (see other photo).
• Take 4 of the 8 outer ring pieces and frost the tops. Place 1 of the remaining 4 on top of each and frost top and sides. These will make the feet of the bunny.
• Place round-cut center piece next to the top edge of the square, keeping them both flat, to form body and head.
• Assemble the 4 side pieces in twos, flat sides together (you can use a little frosting to hold them together) to form the ears and arrange at the top of the head.
• Frost entire cake and attach the completed feet, 2 on each side of the body.
• Sprinkle coconut over entire cake and decorate with jelly beans/gumdrops for eyes, nose, etc. as desired, using pink-tinted coconut for center of ears and feet.
• Here's where you can really have fun and get creative! You can tie the ribbon in a bow and place on the cake as a bowtie, make buttons out of the candy, add a hat, etc.
• ** Tip for using frosting to decorate without a pastry bag: Spoon the frosting into one corner of a small plastic sandwich baggie, twist tightly and snip off the tip of the corner. Voila!
• Note: The finished cake is almost 2 feet long so be sure to have it on a large enough cookie sheet or platter!
• Servings vary on how you decide to divide up the body (er, bunny) parts -- .

BUNNY CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8-cup bunny-shaped baking pan with cooking spray; set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour.
• Fill prepared pans with batter and smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes onto rack; let cool completely.
• Using 1/4 to 1/2 cup buttercream, spread on flat side of each bunny-shaped cake; press flat sides together to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to reach desired shade of pink. Fit a pastry bag with a star tip, such as Ateco #18. Pipe pink buttercream to form ears, eyes, and nose.
• Transfer remaining buttercream to a clean pastry bag fitted with a star tip, such as Ateco #18. Pipe buttercream over bunny-shaped cake to cover. Press shredded sweetened coconut onto tail to adhere. Sprinkle bunny with finely shredded coconut; serve.

BUNNY CAKE

Steps:

• Combine first five ingredients. In a small bowl, beat eggs, water, oil vinegar and vanilla. Add to dry ingredients; beat until blended. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely., For frosting, whisk the flour and milk in a saucepan until smooth. Cook and stir over medium heat until thickened (mixture will be paste-like); cool. In a bowl, cream butter until fluffy. Gradually add sugar, beating well. gradually add cooled milk mixture; beat for 5 minutes or until light and fluffy. Add vanilla; mix well., On waxed paper, draw two bunny ears, 5-1/2 in. tall and 2-1/4 in. wide; set aside. In a microwave or a heavy saucepan, melt candy coating; stir until smooth. Tint pink with red food coloring. Spread over bunny ear pattern's cool until firm. Carefully peel ears off waxed paper. For grass, place 1 cup coconut in a resealable plastic bag. Add 12 drops green food coloring; shake well., To assemble, cut cake in half. Spread frosting over top of one cake half. Stack second half on top. Stand the cake by placing cut side down on a serving platter. Cut a wedge from one side of cake about 1 in. from cut side and about 2 in. deep to create head as shown in Fig. 1 below. Set wedge aside for tail., Frost entire cake. Place tail on back of cake. Frost and cover with remaining coconut. Add chow mein noodles for whiskers, pink jelly beans for eyes and red jelly bean for nose. Place ears behind head as shown in photo. Spread grass around bunny.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.