April 3, 2010

Easter Bunny Cake

Well, Easter is finally here, which means lots of family, church, food, candy and fun -- busy, busy! I am bringing a Bunny Cake for dessert to a dinner. You could make this with your own carrot cake recipe but on holidays like this, who has the time?! This is a fun, festive and easy cake to make.




Ingredients:
  • Betty Crocker Super Moist Carrot Cake
  • 8-inch spring form pan
  • 9-inch spring form pan
  • Water, eggs and oil needed to make box cake
  • 2 c flaked coconut, separated
  • Whipped frosting
  • Gumdrops
  • Pink construction paper
  • Green food coloring
  • Toothpicks for whiskers
  • White construction paper for buck teeth


Directions:

  • Bake cake as directed on box.
  • Cut each cake in half
  • Put 9-inch halves together with frosting. Put 8-inch halves on the outside of the 9-inch halves.

  • Cut out a notch about one-third of the way up one end of body to form head. Round the head using a knife. Use the cut out pieces for the tail.
  • Frost the entire cake. Sprinkle approximately 1 cup of coconut over the entire cake.
  • Cut ears from construction paper and push into head.
  • Use gumdrops and jelly beans for eyes and nose.
  • Shake 1 cup of coconut and 3 drops of food coloring in a tightly-sealed container. Surround bunny with the green coconut. Add additional jelly beans if desired.
  • Serve and enjoy. Remember to remove the non-edible items before eating!

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