Easter Peanut Butter Bunny Crisp Cake Food

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 -- .

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.

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.

SCOTCHEROOS

Steps:

• Butter a 9x13 pan or dish and set aside.
• In a large pot, mix together sugar, corn syrup, and peanut butter. Cook over medium heat until peanut butter is melted and just until bubbling. Remove from heat and stir in cereal.
• Transfer mixture into greased pan and press down using the back of a spoon. Let cool about 1 hour.
• Microwave chocolate and butterscotch chips 1 minute or until melted. Stir until smooth and spread over mixture in pan.

DEVIL'S FOOD BUNNY CAKE

Steps:

• Sift flour with soda, slat and sugar.
• Soften butter.
• Add flour; beat 2 minutes at medium speed.
• Add vanilla, eggs, chocolate, and 1/4 cup milk.
• Pour into 2 9-inch layer pans, lined with wax paper, (or greased and floured).
• Bake 350 for 30 to 35 minutes. Remove and cool on racks.
• Cut one of the layer cakes in half round spade to make a bow tie and two ears.
• Frost entire cake. Tint 1/4 cup coconut with red food coloring. Sprinkle this coconut in the center of the ears.
• Use gumdrops for nose, eyes and polka dots on tie, and red licorice strips to make a mouth and whiskers.
• If desired, sprinkle additional coconut , tinted green, all around the bunny.

BUNNY BREAD W/DIP IN TUMMY!

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head.
• For body, flatten remaining portion into a 7x6" oval; place on a greased baking sheet.
• Place head above body.
• Make narrow cuts, about 3/4" deep, on each side of head for whiskers.
• Cut second loaf into 4 equal portions.
• For ears, shape 2 portions into 16" ropes; fold in half.
• Arrange ears with open ends touching head.
• Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws.
• Cut two 1" slits on top edge for toes.
• Position on each side of body at bottom.
• Divide fourth portion of dough into 3 pieces.
• Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose.
• Place paws on each side of body at top of body.
• Place cheeks and nose on face. Add raisins for eyes and almond for teeth. *You can secure cheeks and nose with pieces of toothpick to hold in place. You can also use a halved white jelly bean instead of the almonds if desired. *Do not use the jelly bean though until just before serving, or it will melt a little and get grainy. (So place the teeth on just before serving.).
• Brush dough with egg.
• Cover and let rise for about 30-35 minutes or til doubled.
• Bake at 350º for 25-30 minutes til golden brown.
• Remove to a wire rack to cool.
• Place bread on a lettuce-lined 16x13" tray.
• Cut a 5x4" oval in center of body.
• Hollow out bread leaving a shell.
• Cut bread into cubes for dipping.
• Line hole in belly with lettuce leaves, fill with dip.
• Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
• *That is to be 2 (1 lb.) loaves of bread dough, there must be a glitch because it won't go through!

EASTER PEANUT BUTTER BUNNY CRISP CAKE

Steps:

• 1. In a large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
• 2. Stir in peanut butter and mix well to incorporate.
• 3. Add rice crisp cereal and stir until well coated.
• 4. Press into two 9-inch pans, well coated with CRISCO® No-Stick Cooking Spray, and allow to cool.
• 5. Cut ears and bow tie from one cake. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
• 6. Position two ears at top of whole round cake and place bow tie under face.
• 7. Apply optional glaze, if desired. Decorate with SMUCKER'S® Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.