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Easter Bunny Cake

Easter Bunny Cake

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Easter Bunny Cake

Easter Bunny Cake

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  • Author: Sue | Taste & Review

Ingredients

Scale

1 box cake mix ( use your favorite boxed recipe)

2 containers white buttercream frosting

2 bags sweetened coconut flakes (14 oz)

Red food coloring

Green food coloring

Jelly beans

Red licorice

Cadbury mini eggs


Instructions

Make The Cake:

Bake the cake according to the directions on the box using 9-inch baking pans.

Allow cakes to cool completely, about 1 hour.  Then remove the cake from the pans.

Decorate The Bunny:

Place one cake round on the serving tray. This will be the bunny head.

Take the other cake to make the ears and bowtie. Cut the cake with a knife. Follow the diagram below the recipe.  Cut out the bowtie. The middle piece will be the bowtie and the other two pieces will be for the bunny ears.

Place the ears and bowtie onto the serving tray.

Take one of the frosting containers and frost the cake with a knife carefully for the face and ears only, as the bowtie will be pink colored.

Take the other frosting container and put a few drops of the red food coloring until you reach the color you desire. Frost in bowtie pink and inside of the bunny ear.

Sprinkle the sweetened coconut flakes on the bunny face and ears. Avoid the inside where the frosting is pink.

Decorate the bunny face using the licorice for whiskers and the Cadbury chocolate for the eyes. Use a black jelly bean for the mouth.

Use jelly beans to outline the bowtie and fill in the middle of the bowtie.

Make The Grass Around The Bunny:

Use a large ziplock bag or a large bowl to mix the green food coloring until you reach the desired green color. Sprinkle the green coconut around the bunny.

Store the bunny cake at room temperature.


Notes

 The possibilities are endless with the way you can decorate the cake! 


Nutrition

  • Serving Size: 12
  • Calories: 457
  • Sugar: 48g
  • Sodium: 362mg
  • Fat: 19.6g
  • Saturated Fat: 9.0g
  • Carbohydrates: 68.8g
  • Fiber: 2.7g
  • Protein: 2.8g
  • Cholesterol: < 1mg

 

Blueberry Swiss Roll Cake

Blueberry Swiss Roll Cake

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Blueberry Swiss Roll Cake

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  • Author: Cherie | Taste & Review
  • Prep Time: 150
  • Cook Time: 12
  • Total Time: 162

Ingredients

Scale

Cake Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sifted cake flour
  • 1/4 cup powdered sugar

Filling Ingredients

  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup blueberry preserves

Instructions

Make The Whip Cream Filling

  1. Place heavy whipping cream and sugar into mixing bowl and mix on high speed until it turns into the whip cream. Then place whip cream filing into a smaller bowl and put aside in the fridge.

Make The Cake

  1. Preheat the oven to 375ºF. Take parchment paper and line the jelly roll pan or baking sheet. In a mixing beat the eggs, vanilla extract, sugar on high till well combined. Then add in the cake flour, baking powder, and salt. Beat the cake mixture until dissolved. Pour the batter onto the prepared parchment paper. Bake for 12 minutes or until light brown. Then place a towel on the table and sprinkle the powdered sugar on it. Lift the parchment paper up off the pan and then flip the cake upside down onto the towel. Peel the parchment paper off the cake. Roll the cake tightly into the towel and let it cool.

Assembling The Cake

  1. After cake has cool completely unroll the cake. Spread the blueberry preserves first with a spatula. Next add the whip cream on top on the blueberry preserves. Roll the cake and refrigerate it for 2 hours before serving.

Notes

  • Sprinkle it with powdered sugar and garnish with whip cream and blueberries.

Nutrition

  • Serving Size: 10
  • Calories: 328
  • Sugar: 39
  • Sodium: 108
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 54
  • Protein: 4
  • Cholesterol: 107