EASTER BUNNY CAKE
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g
EASTER BUNNY CAKE
This was a favorite of mine when I was a kid but the instructions have long since been lost. I saw all kinds of "Bunny" cakes, but nothing even came close to this one... although I did manage to find a photo of it online. (It's hard to tell from the photo, but the feet are 2 layers high and the rest of the cake just one) So please excuse my crude drawings and directions, but you will have fun making it!! Great project to make with the kids, too, since you can get really creative with the decorations (other than just the ribbon bow) and can really dress it up. P.S. No law says it has to be a WHITE bunny, either... ;) ;)
Provided by spacekitty
Categories Dessert
Time 1h
Yield 1 Bunny Cake, 8-10 serving(s)
Number Of Ingredients 9
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 -- .
Nutrition Facts : Calories 945.9, Fat 59.1, SaturatedFat 32.9, Cholesterol 69.8, Sodium 577.4, Carbohydrate 100.5, Fiber 8.7, Sugar 74.5, Protein 8.7
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