Pink and White Bunny Cakes
Hopping down the bunny trail comes a herd of adorable pretty ’n pink cottontails—so easy to make with chocolate snack cakes, buttery frosting and sweet candy!
DECORATIONS 1/4 tsp. tylose powder, such as Wilton
1/2 cup white fondant, such as Wilton Decorator Preferred
Pink concentrated food coloring
Confectioners’ sugar
Light corn syrup
FROSTING 1 cup butter, at room temperature
2 cups confectioners’ sugar 1 tsp. vanilla extract ASSEMBLY 1 pkg. (14 oz.) cream-filled chocolate- covered chocolate snack cakes, such as Tastykake Chocolate Bells
Black edible color marker
White, blue and pink lentil candies
Small white gumdrops
4 Celebration by Sweet Works 1" shimmer pink and white gumballs
16 Wilton bunny feet icing decorations
4 assorted colors Celebration by Sweet Works Sweet Shapes flower shaped candies 4 Country Kitchen Sweetart Dec- Ons Molded Sugar carrot decorations
● Decorations: Knead tylose into fondant; divide in half. Knead tiny amount of food coloring into one piece of fondant until light pink.
● For ears, on surface lightly dusted with confectioners’ sugar, roll out pink fondant to 1/16" thickness. Using 3 1/2" round cookie cutter, cut out 2 rounds; using same cutter, cut out 1 oval from each side of round so that center of each is 1 1/4" wide, as shown. Using 2 1/2" round cookie cutter, cut out 2 rounds, then ovals with 7/8"wide centers, following directions for 3 1/2" round. Repeat with white fondant to make 2 (3 1/2") ovals and 2 (2 1/2") ovals, reserving scraps.
● For teeth, with knife, cut 8 (1/2"x1/4") rectangles from reserved white fondant scraps; reserve teeth. With tiny amount of corn syrup, attach 1 small oval to each large oval, alternating colors, to complete ears. Arrange ears over 1"-wide rolling pin or paper towel tube to dry, at least 2 hours or overnight.
● Frosting: On medium speed, beat butter until fluffy, 2 minutes. On low, gradually beat in confectioners’ sugar and vanilla. Transfer half of frosting to separate bowl; tint light pink with food coloring. Transfer 2 Tbs. of each pink and white frostings to separate plastic sandwich bags; reserve. Transfer remaining frostings to separate pastry bags each fitted with couplers and multi-opening tips (Wilton #234).
● Place 4 snack cakes on surface; vertically trim off about 1/4 of each cake, as shown.
● Place 1 of remaining snack cakes on surface. Using tiny amount of frosting, attach 1 trimmed cake, cut side down, to untrimmed cake, as shown. Repeat with remaining cakes. Pipe all but about 2 Tbs. white frosting over all sides of 2 assembled cakes, leaving 1"x3/4" oval in center of bottom cupcake unfrosted for belly. Repeat with remaining 2 assembled cakes and pink frosting. Switch tips on bags to small star tips; pipe pink bellies on white cakes and white bellies on pink cakes.
● For eyes, using marker, draw pupils on white and blue lentils. For muzzles, flatten gumdrops slightly. For noses, use pink lentils. Press face features and teeth into frosting. For tails, press on gumballs. Press 2 feet icing decorations onto fronts and backs of bunnies. Snip tiny hole in one corner of each reserved bags of frosting; use to pipe on whiskers. Decorate with icing carrots and sweet shapes candies. Using knife, cut 1" wide slits in tops of heads; insert ears.
Servings: 8. Cals.: 801. Protein: 2 g. Fat: 36 g. (19 g. saturated). Trans fat: 1 g. Chol.: 61 mg. Carbs.: 84 g. Sodium: 274 mg. Fiber: 2 g. Sugar: 75 g. Kitchen time: 1 hour. Total time: 3 hours.