EASTER BUNNY CAKE RECIPE - (4.3/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Prepare, bake, and cool cake as directed on box for two 9-inch round cakes. Reserve 1 of the layers for another use or to make a second bunny cake. Lay 1 layer on counter and cut in half, right down the center so you will have 2 pieces the same size. To join the two pieces together, lightly frost one side of one of the half layers, then lay the other half layer on top of it, aligning the rounded edges on top. Stand the cake upright on cut edge on tray or covered cardboard. About 1/3 of the way from one end of the joined cake, cut out a notch through both layers to form the head (small end). Use half of the cutout piece for the tail (I broke the point off); attach it to the back of the long end with some frosting (can use a toothpick to secure, if needed). Frost entire cake, then lightly press coconut into the frosting. Cut out ears from paper of choice; I sketched it out free handed. Color the centers of ears pink. Wrap the ends that will be inserted into cake with foil or plastic food wrap. Push ears into notch on top. Attach jelly beans or gumdrops for eyes and nose. For the nose, I cut down a pink candy melt then melted it in the microwave then pressed some of the leftover pink coconut onto it, refrigerated until hardened then attached with a dab of frosting. For the eyes, I cut 2 candies in half then attached the cut side with frosting. Stick toothpicks into the cake on both sides of nose for whiskers, if desired. (I broke them to desired length). In a mixing bowl, stir together 1 cup coconut, and 2 to 3 drops green food color until well blended (I stirred it with a fork then used my fingers to blend it more). Surround bunny with the green coconut; then decorate with additional candies, if desired.
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