MAGICIAN'S BUNNY CAKE
Two baked cake layers, creamy frosting and a variety of purchased candies magically go together to make a terrific birthday cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch rounds. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Cut one round as shown in diagram.
- Arrange pieces on tray as shown. Attach pieces with small amount of frosting. Frost with a thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake. Sprinkle tie with colored sugars, and outline with shoestring licorice.
- Arrange cake balls on frosting for cheeks. Insert short strips of shoestring licorice into cheeks for whiskers. Outline eyes with shoestring licorice; add short strips for eyelashes. Use black gumdrops for pupils of eyes, pink licorice candy for nose, red gumdrop for mouth and gum for teeth. Cut striped gum into narrow pieces and place in centers of ears. Decorate with magician's hat and magic wand if desired. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 59 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 42 g, TransFat 3 1/2 g
BUNNY CAKE
Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears and eyes. Serve for a show-stopping addition to any family-friendly dessert table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray an 8-cup bunny-shaped baking pan with cooking spray; set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour.
- Fill prepared pans with batter and smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes onto rack; let cool completely.
- Using 1/4 to 1/2 cup buttercream, spread on flat side of each bunny-shaped cake; press flat sides together to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to reach desired shade of pink. Fit a pastry bag with a star tip, such as Ateco #18. Pipe pink buttercream to form ears, eyes, and nose.
- Transfer remaining buttercream to a clean pastry bag fitted with a star tip, such as Ateco #18. Pipe buttercream over bunny-shaped cake to cover. Press shredded sweetened coconut onto tail to adhere. Sprinkle bunny with finely shredded coconut; serve.
MAGICIAN'S BUNNY CAKE
If you'd like to make grass to sprinkle around the bunny, just shake shredded or flaked coconut with a few drops of green food color in a plastic bag or covered jar.
Provided by Allrecipes Member
Time 6h49m
Yield 16
Number Of Ingredients 13
Steps:
- Bake cake as directed for two 8- or 9-inch rounds. Cut one round as shown in the template (see Note). Freeze pieces uncovered 1 hour for easier frosting if desired.
- Arrange pieces on tray as shown. Frost head and ears with frosting, attaching pieces with small amount of frosting. Frost tie; sprinkle with colored sugar and outline with shoestring licorice.
- Arrange cake balls on frosting for cheeks. Insert short strips of shoestring licorice into cheeks for whiskers. Outline eyes with shoestring licorice; add short strips for eyelashes. Use black gumdrops for pupils of eyes, pink licorice candy for nose, red gumdrop for mouth and gum for teeth. Cut striped gum into narrow pieces and place in center of ears. Decorate with magician's hat and magic wand if desired.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 77.6 g, Cholesterol 36.6 mg, Fat 20.1 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 6 g, Sodium 307.5 mg, Sugar 62.8 g
MAGICIAN'S BUNNY CAKE
If you'd like to make grass to sprinkle around the bunny, just shake shredded or flaked coconut with a few drops of green food color in a plastic bag or covered jar.
Provided by Allrecipes Member
Time 6h49m
Yield 16
Number Of Ingredients 13
Steps:
- Bake cake as directed for two 8- or 9-inch rounds. Cut one round as shown in the template (see Note). Freeze pieces uncovered 1 hour for easier frosting if desired.
- Arrange pieces on tray as shown. Frost head and ears with frosting, attaching pieces with small amount of frosting. Frost tie; sprinkle with colored sugar and outline with shoestring licorice.
- Arrange cake balls on frosting for cheeks. Insert short strips of shoestring licorice into cheeks for whiskers. Outline eyes with shoestring licorice; add short strips for eyelashes. Use black gumdrops for pupils of eyes, pink licorice candy for nose, red gumdrop for mouth and gum for teeth. Cut striped gum into narrow pieces and place in center of ears. Decorate with magician's hat and magic wand if desired.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 77.6 g, Cholesterol 36.6 mg, Fat 20.1 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 6 g, Sodium 307.5 mg, Sugar 62.8 g
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