Easter Bunny Cake Recipe Bow Tie

PETER RABBIT CAKE

Steps:

• Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo). , Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake. , Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes.

EASTER BUNNY CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour two 8-inch round cake pans.
• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
• In a mixer bowl, beat ½ cup of butter on medium-high speed for 30 seconds. Add the sugar and 1 teaspoon of vanilla. Beat until light and fluffy.
• Add the egg whites, one at a time, beating well after each addition and scraping the bowl as needed.
• Alternately add the flour mixture (⅓ each time) and buttermilk (½ each time) to the batter, beating on low speed after each addition just until combined, being careful not to over-beat.
• Divide the batter evenly into the prepared pans. Bake 30 to 35 minutes, or until a wooden toothpick inserted near the center comes out clean. Be careful not to over-bake.
• Cool the cake layers in pans on a wire rack for ten minutes. Remove the cake layers from the pans, and cool thoroughly on a rack before decorating.
• To make the icing, combine 1 cup of softened butter and 2 teaspoons of vanilla in a mixer bowl. Beat on low speed until light and fluffy.
• Add ½ of the powdered sugar and beat on low speed until incorporated. Add the remaining sugar and beat on low until all sugar is incorporated.
• Increase the speed to medium and continue beating about four minutes, scraping the sides and bottom of bowl often.
• When finished beating, drizzle in 1 teaspoon of milk at a time and continue beating until icing reaches a good consistency for spreading on the cake.
• Trace a circle on a piece of parchment paper, using your cake pan as a template. Cut out the circle and fold it in half. Again, using the cake pan as a template, trace an arc on the curved side of the circle that results in a long oval that looks like a bunny ear -- the oval will be about 6 inches long and about 3 inches across the middle. With the paper still folded, cut away the oval. When the circle is opened, the middle should now look like a bow tie.
• Place the "bow tie" pattern in the middle of one of the completely cooled cakes, and using a serrated knife, cut the cake carefully along the pattern. When done, the cake will be in three pieces: two ears and one bow tie.
• Place the whole cake about ⅔ the way down your cake board or serving platter. Position the ears on the board, touching the top of the cake, and using a little icing as glue, attach the ears to the cake. (Cut a little cake off the ear tip for better positioning.)
• Again, using icing as glue, attach the third cut-out to the bottom of the cake so that all of the cake pieces together form a bunny head with a bow tie.
• Completely cover the cake with the buttercream. Then, cover the bunny face - including sides - lightly with coconut, pressing gently so the coconut adheres. Leaving the middle of the ears open, cover the rest of the ears with coconut.
• Place ⅓ cup of coconut in a container with a lid. Add a drop of pink food coloring to a little water and add to the container. Shake vigorously until the coconut is pink. Cover the middle of the ears with the pink coconut, and add a sprinkle to the bunny cheeks.
• Lightly toast 1 cup of coconut in a 350-degree oven for seven to ten minutes until lightly colored. Cover the bow tie with the toasted coconut, and press jelly beans into the tie.
• Use jelly beans for the eyes and a nose. Cut lengths of licorice to form whiskers. Slice and serve.

EASTER BUNNY CAKE

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.

EASY BUNNY CAKE

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.

EASTER BUNNY CAKE

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 -- .

BUNNY CAKE

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.