Best Moms Easter Bunny Cake Wjello Eggs Recipes

FLUFFY BUNNY BUTT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Pour 2/3 cup batter into each of 3 paper-lined muffin pan cups, then pour remaining batter into 1-1/2-qt. ovenproof bowl sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted into centers of cupcakes comes out clean. Remove cupcakes from oven; cool. Meanwhile, leave cake in oven to bake additional 25 to 30 min. or until toothpick inserted into center of cake comes out clean.
• Remove cake from oven; cool 10 min. Run knife around edge of cake to loosen cake from bowl; invert bowl onto wire rack. Carefully remove bowl; cool cake completely.
• Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake, flat side down, on plate; frost with about 2/3 of the pudding mixture. Place cupcakes on cake for the bunny's tail and feet as shown in photo, securing cupcakes to large cake with toothpicks, if necessary. Spread cupcakes with remaining pudding mixture.
• Flatten 2 marshmallows; brush with water, then dip into colored sugar. Cut 3 of the remaining marshmallows in half; dip cut sides of marshmallow halves into colored sugar. Add colored marshmallows to the bunny's feet. Cover tail with remaining marshmallows.

JELL-O® EASTER BUNNY

Steps:

• Add boiling water to gelatin in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 2 (8-inch) round cake pans.
• Refrigerate 4 hours or until firm.
• Unmold onto large tray or board. Cut out ears and bow tie from one of the gelatin layers. Arrange around remaining gelatin layer on tray to resemble bunny. Decorate with COOL WHIP and fruit.

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.