EASTER BUNNY CAKE
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
- Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g
EASY BUNNY CAKE
A simple version of a coconut white cake shaped like a bunny head!
Provided by Joni Ehman
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
- When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
- Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 68.8 g, Cholesterol 0.9 mg, Fat 19.6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 9.3 g, Sodium 361.8 mg, Sugar 48 g
EASTER BUNNY CAKE
Provided by Sandra Lee
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the cake: Preheat the oven to 350 degrees F.
- Butter and flour 1(6-inch) diameter and 1 (8-inch) diameter metal bowls. Combine the cake mix, coconut water, oil, and eggs in another large clean bowl. Beat for 2 minutes, or until well blended. Pour 2 cups of batter into the smaller buttered and floured bowl; pour remaining batter into the larger prepared bowl. Bake the smaller cake for 40 minutes and the larger cake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the bowls on a cooling rack for 30 minutes. Invert the cakes onto the cooling rack and cool completely.
- To decorate: Cut the larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over the flat top of each piece. Place the pieces cut side down on a work surface, adhering the frosted sides together. Trim 1-inch from 1 end of the cake; discard the trimmings. Repeat with the smaller cake. Place the larger cake on a serving platter. Spread 2 tablespoons of frosting over the trimmed end of the smaller cake. Place the trimmed end of the smaller cake against the trimmed end of the larger cake. Spread the remaining frosting over the cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere. Brush the melted milk chocolate over both sides of the chocolate chunk cookie halves to coat completely. Sprinkle with the reserved 1/2 cup of coconut; set aside until dry. Press 2 semi-sweet chocolate morsels onto the bunny face for eyes. Using a toothpick, secure the gum drop onto the bunny face for the nose. Using toothpicks, secure the licorice pieces onto the bunny face for the whiskers. Using toothpicks, secure the mini-marshmallows onto the bunny face for the teeth. Make 2-inch-deep cuts atop the bunny head; insert the chocolate cookie halves for ears. Roll large the marshmallows together and secure with a toothpick onto the bunny for a tail.
EASTER BUNNY CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
- For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
- Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
- Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
- Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
- Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
- Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
- To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
- Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
- Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.
EASTER BUNNY CAKE
This was a favorite of mine when I was a kid but the instructions have long since been lost. I saw all kinds of "Bunny" cakes, but nothing even came close to this one... although I did manage to find a photo of it online. (It's hard to tell from the photo, but the feet are 2 layers high and the rest of the cake just one) So please excuse my crude drawings and directions, but you will have fun making it!! Great project to make with the kids, too, since you can get really creative with the decorations (other than just the ribbon bow) and can really dress it up. P.S. No law says it has to be a WHITE bunny, either... ;) ;)
Provided by spacekitty
Categories Dessert
Time 1h
Yield 1 Bunny Cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix according to directions on box for 2 round 9" layers.
- Tint 1/4 cup of the coconut pink (I'm guessing at the amount) for the center of ears and feet.
- Tint 2 tablespoons of the frosting brown for decorating face and feet ( or you can buy one of those prepared decorating icing tubes).
- When cake is cool, cut layers as shown in diagram (see other photo).
- Take 4 of the 8 outer ring pieces and frost the tops. Place 1 of the remaining 4 on top of each and frost top and sides. These will make the feet of the bunny.
- Place round-cut center piece next to the top edge of the square, keeping them both flat, to form body and head.
- Assemble the 4 side pieces in twos, flat sides together (you can use a little frosting to hold them together) to form the ears and arrange at the top of the head.
- Frost entire cake and attach the completed feet, 2 on each side of the body.
- Sprinkle coconut over entire cake and decorate with jelly beans/gumdrops for eyes, nose, etc. as desired, using pink-tinted coconut for center of ears and feet.
- Here's where you can really have fun and get creative! You can tie the ribbon in a bow and place on the cake as a bowtie, make buttons out of the candy, add a hat, etc.
- ** Tip for using frosting to decorate without a pastry bag: Spoon the frosting into one corner of a small plastic sandwich baggie, twist tightly and snip off the tip of the corner. Voila!
- Note: The finished cake is almost 2 feet long so be sure to have it on a large enough cookie sheet or platter!
- Servings vary on how you decide to divide up the body (er, bunny) parts -- .
Nutrition Facts : Calories 945.9, Fat 59.1, SaturatedFat 32.9, Cholesterol 69.8, Sodium 577.4, Carbohydrate 100.5, Fiber 8.7, Sugar 74.5, Protein 8.7
EASTER BUNNY 'BUTT' CAKE
This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.
Provided by Barb Cook
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h10m
Yield 11
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
- Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
- Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
- Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
- Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
- Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
- Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
- Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
- Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.
Nutrition Facts : Calories 725.9 calories, Carbohydrate 76.1 g, Cholesterol 51.5 mg, Fat 46.3 g, Fiber 7.2 g, Protein 6.4 g, SaturatedFat 27.5 g, Sodium 393.9 mg, Sugar 47.7 g
BUNNY CAKE
Make a cake for your next celebration that will really wow your guests with this Bunny Cake recipe from My Food and Family! For this Bunny Cake recipe, make a spongy white cake and top it off with tasty candies like licorice, gumdrops and jelly beans.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in video. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
- Frost cake with remaining COOL WHIP.
- Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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