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
CHOCOLATE EASTER BUNNY CAKE
This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.
Provided by Brooke Lark
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
- In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
- Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
- In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
- Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.
Nutrition Facts : Calories 460, Carbohydrate 73 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 54 g, TransFat 0 g
HIPPITY HOP BUNNY CAKE
This cute, festive cake will have your guests 'hopping' with happiness! Make the cake ahead and add the decorations close to it's debut at your party or special occasion. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 20 servings.
Number Of Ingredients 28
Steps:
- To prepare orange curd, in a small saucepan, combine sugar, cornstarch and salt. Stir in orange juice until smooth. Bring to a boil; cook and stir until thickened, 1 minute. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in butter and orange zest. Cool to room temperature without stirring. Refrigerate for 1 hour., Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease pans., Cream butter and sugar until light and fluffy, about 5-7 minutes. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. , Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Meanwhile, prepare buttercream by microwaving chocolate and cream in a small microwave-safe bowl until melted, stirring every 30 seconds until smooth. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 5-7 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread curd between layers. Spread buttercream over top and sides of cake; sprinkle coarse sugar over top and sides of cake. Decorate with candies to look like a bunny, as desired. Store in refrigerator.
Nutrition Facts : Calories 479 calories, Fat 28g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 261mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 0 fiber), Protein 5g protein.
EASTER BUNNY PUDDING DIRT CAKE RECIPE
Enjoy this fun Easter bunny pudding dirt cake that you can make for friends and family. It is a super delicious and creative Easter dessert.
Provided by Camille Beckstrand
Categories Dessert
Time 4h20m
Number Of Ingredients 11
Steps:
- Spread half of the crushed Oreos in the bottom of a 9x13" pan.
- In a mixing bowl, combine butter, cream cheese, and powdered sugar until creamy and smooth. Fold in half of the Cool Whip and set aside.
- In a separate bowl, mix together milk and pudding until completely combined.
- Combine cream cheese mixture and chocolate pudding mixture in a big bowl and spread over the top of the Oreos in the prepared pan.
- Sprinkle the remaining Oreos on top of the pudding mixture.
- Carefully spread the remaining Cool Whip on top of the Oreos.
- Place the cake in the fridge and let chill for 3-4 hours.
- Before serving, remove cake from fridge.
- In a gallon-sized Ziploc bag, add coconut and a few drops of green food coloring. Mix together until all the coconut is tinted lightly green. Add more food coloring to get the shade of green you want to make a coconut grass for the top of the cake.
- Arrange the coconut grass, Peeps, and candy eggs on the top of the cake.
Nutrition Facts : Calories 526 kcal, Carbohydrate 54 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 46 mg, Sodium 337 mg, Fiber 4 g, Sugar 36 g, UnsaturatedFat 10 g, ServingSize 1 serving
SURPRISE-INSIDE EASTER CANDY LAYER CAKE
When only over-the-top will do, this is the cake for you! A springtime festival of color on a pretty platter, this is the ultimate "wow" cake to bring out at your Easter party or any occasion that calls for a second-to-none impressive dessert. The base of the cake is your shortcut step, using Betty Crocker™ Super Moist™ Yellow Cake Mix, and from there, decorating with panache is the name of the game. The surprise-inside effect is easy to achieve by following the steps outlined in this recipe. Fill the center of the cake with candies and pastel-colored sprinkle mix for a colorful surprise that spills out of the cake when it's cut open. Ombre frosting is made more achievable with Betty Crocker™ Rich & Creamy Vanilla Frosting tinted with pastel gel food colors that deliver the exact shades you need without extra testing and fuss. The top of the cake is its crowning glory, with a ring of pink frosting dollops and wall-to-wall sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
- In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
- Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
- To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
- In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
- Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
- To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 710, Carbohydrate 103 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 78 g, TransFat 0 g
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4.5/5 (4)Estimated Reading Time 4 minsCategory DessertPublished 2021-02-18
- Bunny Face Easter Cake. Looking for a quick and easy Easter dessert to make this year? Look no further than this bunny face cake. Made using the Bunny Cake Pan and decorated with icing pouches and nonpareils, this treat is perfect for beginning decorators.
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