Easter Bunny Cake
Easter Bunny Cake
Ingredients
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
