Brighten your Easter with our too-cute bunny cake!
Make sweet Easter memories with this whimsical cake that’s a cinch to whip up with your favorite cake mix, ready-to-spread frosting and candy!
CAKE 1 box yellow or white cake mix with pudding Water, vegetable oil and eggs called for on cake mix box Tray or cardboard covered with wrapping paper and plastic food
wrap or foil
FROSTING 1 cont. vanilla creamy ready-tospread frosting Red food coloring DECORATIONS 1 large marshmallow, cut in half lengthwise
3 cups shredded coconut
Green liquid food coloring 2 strawberry or cherry stretchy and tangy taffy candies, from 6-oz. bag 1 roll punch berry-flavor chewy fruit snack, from 5-oz. box 3 green-colored sour candies, separated into strips Construction paper
MAKE CAKE AND CUPCAKES
● Preheat oven to 325°F. Grease 1 1/2-qt. ovenproof bowl (8" across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
● Make cake batter as directed on box using water, oil and eggs. Pour into 3 muffin cups, filling each two-thirds full. Pour remaining batter into 1 1/2-qt. bowl. Bake cupcakes 17-21 minutes and bowl 47-53 minutes or until toothpick inserted into center comes out clean. Cool in pan
and bowl 10 minutes; remove from pan and bowl; place rounded side up on cooling racks. Cool completely, about 1 hour. Using serrated knife, trim thin slice from top of bowl cake and cut rounded tops off 2 cupcakes to make level surfaces.
ASSEMBLE AND DECORATE
● Spoon frosting into large bowl. Add red food coloring to make desired pink color. Place bowl cake on tray, trimmed side down; spread 1/3 cup frosting over top of cake. Use frosting to adhere 2 trimmed cupcakes to bowl cake for bunny feet and remaining uncut cupcake for tail (see photo, below). Use toothpicks if necessary. Place marshmallow halves, cut side down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30-45 minutes to set frosting.
● Spread remaining frosting over cake. Sprinkle with 2 cups coconut; press gently to adhere. In tightly covered jar, shake 1 cup coconut and 3 drops green food coloring until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet for pads, using frosting if needed.
● Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered. Makes 15 servings.