Easter Bunny Butt Cake Recipes

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BUNNY BUTT CAKE



Bunny Butt Cake image

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

Steps:

  • Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches 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. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides 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 to 45 minutes to set frosting.
  • Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar 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, 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.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g

COCONUT BUNNY BUTT CAKE



Coconut Bunny Butt Cake image

Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 23

2 large eggs plus 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup drained crushed pineapple
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
3 cups confectioners' sugar, sifted
2 sticks unsalted butter, at room temperature
1 to 2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Thin pretzel sticks, for securing the cupcakes
One 10-ounce bag sweetened shredded coconut
8 drops green food coloring
2 large round chocolate candies, such as Candy Melts
6 chocolate chips
Mini candy-coated chocolate eggs, for garnish
5 dried apricots
3 gummy leaf candies

Steps:

  • Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
  • For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
  • For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
  • With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
  • Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.

EASTER BUNNY 'BUTT' CAKE



Easter Bunny 'Butt' Cake image

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

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
⅓ cup vegetable oil
3 eggs
1 pound flaked coconut, or more as needed, divided
3 drops red food coloring, or as needed
3 drops green food coloring, or as needed
2 marshmallows, halved lengthwise
1 (16 ounce) container ready-to-use pink frosting, or more as needed
3 tablespoons ready-to-use white frosting, or as needed
1 pink fruit rolls (such as General Mills® Fruit Roll-Ups)
pink paper bunny ears

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

CHOCOLATE COCONUT BUNNY BUTT CAKE RECIPE BY TASTY



Chocolate Coconut Bunny Butt Cake Recipe by Tasty image

Add this adorable cake to your Easter dessert table. Everything about this cake is edible-minus the toothpicks. Cover chocolate cake in homemade vanilla buttercream and shredded coconut, form the paws using cupcakes and marshmallows, and create pawprints and ears with candy melts. Plus, check out our fun hack for making cute edible carrots.

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 10 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 classic chocolate cake batter
2 sticks unsalted butter, room temperature
1 teaspoon kosher salt
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk
¼ cup pink candy melts
¼ cup white candy melts
3 cups shredded coconut, divided - plus 3 tablespoons
1 teaspoon leaf green gel food coloring
10 orange flavored chewy candies
2 green sour candy ropes
2 large marshmallows
10 easter egg chocolates
1 cake pan, or oven safe bowl (7 in - 17 cm)
1 round flat bottomed cake pan
2 wooden skewers, 5 1/2 in (14 cm)
10 small toothpicks

Steps:

  • Make the chocolate cake and paws: Preheat the oven 325°F (170°C). Grease a 7-inch hemisphere-shaped cake pan or 9-inch deep oven-safe bowl and 5 cups of a 12-cup muffin tin with nonstick spray.
  • Pour the chocolate cake batter into the prepared muffin tins, filling each about ¾ of the way. Bake for 12-15 minutes, until the cupcakes spring back when gently pressed.
  • Fill the prepared cake pan with the remaining batter and set in a flat-bottomed cake pan to stabilize in the oven. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes and cake from the oven and let cool at room temperature for 20-30 minutes, then transfer to the refrigerator to cool completely, at least 1 hour.
  • Make the buttercream: In a large bowl, combine the butter, salt and powdered sugar. Cream with an electric hand mixer on medium speed for 5-7 minutes, until no powdered sugar remains at the bottom of the bowl. Scrape down the sides of the bowl. Beat in the vanilla. Add the milk and continue beating until the buttercream is light and fluffy, another 5 minutes.
  • Make the bunny ears and paw prints: In a small, microwave-safe bowl, combine the pink and white candy melts. Microwave in 30-second intervals until melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
  • Line 2 small baking sheets with parchment paper.
  • Place the skewers vertically at one short end of a prepared baking sheet. Starting at the tops, pipe the melted pink candy over the skewers in the shape of bunny ears, leaving 4-5 inches uncovered at the bottom to stick into the cake. Let sit until dry, about 5 minutes.
  • On the remaining prepared baking sheet, use the candy melts to pipe 4 large circles, about 1 inch in diameter, and 8 small ovals, about ½ inch wide, for the paw prints. Let sit until dry, about 5 minutes. You will not need all of these for assembly, but make extra incase of breaking or improper sizing.
  • Make the grass: In a medium bowl, mix together 1½ cups shredded coconut and the green food coloring until the color is evenly distributed.
  • Make the carrots: Using kitchen shears, cut off the flat ends of the orange candies.
  • Cut the green sour ropes crosswise into ½-inch pieces. Place 2-3 of the green ropes pieces onto the sticky, exposed sides of the orange candies for the carrot tops.
  • Make the bunny tail: Add 3 cupcakes to a medium bowl and crumble finely with your hands. Mix in 1 tablespoon of the buttercream until evenly distributed, then shape the cake mixture into a ball. Transfer to the refrigerator for 1-2 hours to set.
  • After chilling, coat the cake ball in buttercream, then cover with 3 tablespoons of the white shredded coconut. Return to the fridge while you assemble the rest of the cake.
  • Make the feet: Place the remaining 2 cupcakes on a cutting board, with the bottoms facing up. Dab a bit of buttercream on the side of each cupcake and place a marshmallow on top of the buttercream.
  • Cover the cupcakes and marshmallows with a thin coat of buttercream and place in the refrigerator for 30 minutes to set.
  • Remove the feet from the refrigerator and cover with a thicker coat of buttercream, rounding the edges to blend the shape together. They should be narrower at the top and rounder at the bottom. Arrange the pink candy paw prints on the feet, with a round circle on top and the 3 smaller ovals underneath. Return to the refrigerator to set for another 20-30 minutes
  • Assemble the cake: Dollop 1 tablespoon of buttercream on the center of a cake platter. Place the round cake on the center of the platter with the domed side facing up, using the buttercream to keep the cake in place.
  • Spread a thin layer of buttercream all around the cake and cover with the remaining 1 ½ cups white shredded coconut.
  • Place 6 toothpicks in 2 triangle shapes on one side of the cake. Remove the feet from the refrigerator and place them into the toothpicks.
  • Place 4 toothpicks above the feet, then attach the tail to the toothpicks.
  • Spread the coconut grass around the body, then arrange the easter eggs and carrots in the grass.
  • Stick the ears in the front side of the bunny at about a 45° angle, so that they are slightly resting on the cake for support. If the skewers are too long, cut down so the ears cant rest against the cake.
  • Slice and serve.
  • Enjoy!

EASTER BUNNY CAKE



Easter Bunny Cake image

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

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

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

BUNNY BUTT CAKE



Bunny Butt Cake image

Add this simple, adorable Easter bunny butt cake to your Easter dessert table. This cute confection also doubles as an adorable centerpiece.

Provided by Leah Maroney

Categories     Dessert     Cake

Time 1h15m

Yield 10

Number Of Ingredients 15

1 cup unsalted butter, softened
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
4 large eggs
4 1/2 cups cake flour
2 tablespoons baking powder
2 teaspoons salt
2 1/4 cups milk
Cooking spray
1 can vanilla frosting
10 Oreo chocolate cookies
4 cups shredded coconut
Green food coloring
Pink jelly beans

Steps:

  • Allow all of the cakes to cool completely, then remove them from their pans.
  • Pat a circle of the Oreo cookie "dirt" around the base of the cake, so it looks like the bunny's butt is poking out of the dirt.

Nutrition Facts : Calories 1101 kcal, Carbohydrate 173 g, Cholesterol 126 mg, Fiber 5 g, Protein 11 g, SaturatedFat 24 g, Sodium 1012 mg, Sugar 112 g, Fat 42 g, ServingSize 1 cake (serves 10), UnsaturatedFat 0 g

EASTER BUNNY BUTT BALLS RECIPE BY TASTY



Easter Bunny Butt Balls Recipe by Tasty image

Easter bunny balls are easier than you think! If you love cake pops, you will love these easy cake balls. Have fun and play around with pastel sprinkles! You can make Easter bunny butts or Easter eggs. Lay them on some fake green grass or dip in green sugar sprinkles. Everyone will love these at Easter brunch, especially the kids.

Provided by Mia Hermsen

Categories     Desserts

Time 55m

Yield 15 servings

Number Of Ingredients 5

15 oz vanilla cake mix
8 oz vanilla frosting
1 lb white chocolate
1 teaspoon coconut oil
⅓ cup sprinkles, for decorating

Steps:

  • Bake the cake according to the package instructions. Let cool completely.
  • Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
  • Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
  • Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
  • Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
  • Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 38 grams

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From ardelles.com


BUNNY BUTT EASTER CAKE - PREPPY KITCHEN
2018-03-20 Bake at 350F for 30 min or until centers are set. 4. In a stand mixer fitted with a paddle attachment, cream the room temperature butter, confectioners sugar and salt until fluffy. Add a dash of cream and vanilla. Separate into 4 batches. 3 batches can be equal, the last must be double the others.
From preppykitchen.com


12 BEST EASTER BUNNY CAKE IDEAS - SWEET MOUTH JOY
2022-03-22 This collection has all the best bunny-themed cake ideas, from fluffy-tailed bunny butts to bow-tie bunny faces and cute little rabbits burrowing in the dirt. So... hop right in! Jump to: 1. Easy Chocolate Easter Bunny Cake; 2. Bunny Face Carrot Cake; 3. Easter Bunny Peeps Dirt Cake; 4. Bunny Butt Cake; 5. Easter Peep Cake With Multi-Colored ...
From sweetmouthjoy.com


BUNNY BUTT CONE CAKES - PRINCESS PINKY GIRL
2022-03-02 Preheat the oven to 350 degrees Fahrenheit and wrap a large piece of aluminum foil over two 9×13 inch baking pans. Place two of the tubs of frosting in the refrigerator to chill. Use a knife to slice 12 x shapes into each piece of aluminum foil, just large enough for the cake cones to be placed inside, standing up.
From princesspinkygirl.com


BUNNY BUTT CAKE RECIPE | EATINGWELL
To prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray. Step 2. Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl. Step 3.
From eatingwell.com


EASTER BUNNY CAKE RECIPE | SOUTHERN LIVING
Step 1. Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 9" circular pan. Advertisement.
From southernliving.com


BUNNY BUTT CAKE | RECIPE | BUNNY CAKE, EASTER, BUNNY BUTT
Mar 19, 2013 - Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's …
From pinterest.ca


EASTER BUNNY CAKE (AN ADORABLE EASY EASTER DESSERT ... - DELICIOUS …
2022-03-11 Bake two 9" cake rounds. Cut four sides off the first cake 9" round cake, leaving a 6 ½” square, this will be the bunny's body. The 4 side pieces will be the bunny’s ears. On the second 9” cake round, measure 1 ½” from the edge, slice evenly around the cake in a circle. The center circle will be the bunny's head.
From delicioustable.com


BUNNY BUTT EASTER CAKE POP - MAGICAL TREATS AT HOME
2020-04-09 Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer.
From magicaltreatsathome.com


EASTER BUNNY 'BUTT' CAKE RECIPE | COOKTHISMEAL.COM
The best Easter Bunny 'Butt' Cake! (725.9 kcal, 76.1 carbs) Ingredients: 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®) · 1 cup water · ⅓ cup vegetable oil · 3 eggs · 1 pound flaked coconut, or more as needed, divided · 3 drops red food coloring, or as needed · 3 drops green food coloring, or as needed · 2 marshmallows, halved lengthwise · 1 (16 ounce) …
From cookthismeal.com


ADORABLE BUNNY BUTT CUPCAKES PERFECT FOR EASTER
2022-03-11 Preheat the oven to 350° F and place your cupcake liners in a muffin tin. Combine the flour, baking soda, salt, cinnamon, and sugar in a bowl. Set aside. In a large bowl, mix applesauce, oil, vanilla extract, and shredded carrot. Whisk the flour mixture into the carrots and combine well.
From growingupbilingual.com


CHOCOLATE BUNNY BUTT CAKE | RECIPE | EASTER RECIPES, BUNNY CAKE, …
Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of ...
From pinterest.com


EASY TO MAKE EASTER BUNNY BUTT CAKE - WE DISH IT UP
2020-03-05 Freeze cake for 30 to 45 minutes to set frosting. Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar or bag until …
From wedishitup.com


BUNNY BUTT EASTER CUPCAKES - SPEND WITH PENNIES
2014-04-05 Cute little bunny tooshies top your favorite chocolate cupcakes! This is such a fun Easter treat! Bunny Butt cupcakes are the cutest Easter cupcakes around! Little Bunny tooshies adorably adorn frosted chocolate cupcakes. For the bunny body I used a melon baller to scoop out small balls of white cake (you can also use a small ice cream scoop ...
From spendwithpennies.com


EASTER BUNNY CAKE | JULIE BLANNER
2022-03-23 How to Make an Easter Bunny Cake. Prep – Grease Easter Bunny Cake Pan and preheat oven to 300 degrees. Combine – In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a time and blend in on low, careful not to over mix.
From julieblanner.com


BUNNY BUTT EASTER CAKE | EASTER CAKES, EASTER BUNNY CAKE, EASTER …
Mar 21, 2018 - This easy chocolate bunny butt Easter cake will be the centerpiece of your holiday celebration but it's so delicious you'll be making it all year round! Mar 21, 2018 - This easy chocolate bunny butt Easter cake will be the centerpiece of your holiday celebration but it's so delicious you'll be making it all year round! Pinterest. Today. Explore. When autocomplete …
From pinterest.com


BUNNY BUTT CAKE [VIDEO] - SWEET AND SAVORY MEALS
2021-03-31 Beat the oil: Next, in another bowl beat the oil with the sugar until fully combined. Add the eggs, lemon zest, and juice. Combine: Add the egg mixture into the flour mixture alternating with the buttermilk. Bake: Transfer the batter into a cake pan and 3 muffins tins and bake at 350 degrees F.
From sweetandsavorymeals.com


THE BEST BUNNY BUTT CHEESE BALL RECIPE FOR EASTER DESSERT
2022-03-03 Instructions. Add the cream cheese, sprinkles, white chocolate chips, sugar, cake mix, vanilla, and butter extract into a mixing bowl. Knead with your hands until all ingredients are well combined. Separate into one large ball, two medium size balls, and one small ball.
From emilyenchanted.com


EASTER BUNNY BUTT CAKE - GRETCHEN'S VEGAN BAKERY
2022-04-03 Confectioner’s Sugar 1½ cup (180ml) Salt pinch. Vanilla Extract 1 teaspoon (5ml) Aquafaba or Water 1 Tablespoon (15ml) Color as needed. Mix everything together to a thick but pipe able paste then with a #129 Wilton Drop Flower tip press out onto parchment paper and let dry overnight. Then just peel them off the paper and add to your cake!
From gretchensveganbakery.com


BUNNY BUTT CUPCAKES RECIPE FOR EASTER - CRAZY ADVENTURES IN …
Cut each regular-sized marshmallow in half, lengthwise. Line up the marshmallow halves on wax paper, bottom side up. In a large bowl, mix together softened butter, confectioners’ sugar and milk with an electric or stand mixer. Start on low and increase to high to get it fully whipped and blended thoroughly.
From crazyadventuresinparenting.com


EASTER BUNNY BUTT CAKE RECIPE IS ADORABLE AND TASTY
Here’s your ingredient list for the Easter Bunny Butt Cake: 3 round 9-inch yellow cake layers. Vanilla frosting. Parchment paper. Egg-shaped cutter. Round cutter. Toasted coconut. Gingersnap cookies. Peanut M&M’s.
From allcreated.com


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