Sunday, March 30, 2014

Easter Bunny Cake

This is the cake every Easter I have on my dessert table. It is a hit, very easy to make and is the star of the Easter dessert table. Try one this year, everyone will love it..


1 box Betty Crocker White Cake Mix
water, vegetable oil, eggs, ( ingredients on cake box)
2 containers Betty Crocker Fluffy White Frosting


3 cups coconut,mixed colored jelly beans, 2 black jelly beans, red food coloring,  thin licorice laces


1. Preheat oven to 350 degrees, spray or grease 2 ( 9 inch round cake pans) and set aside
2. In a large mixing bowl combine cake mix, eggs, oil, and water( follow box instructions)
3. Bake according to directions on box, set aside and let cool completely

For Decorating The Cake: Template Below For Cutting The Ears And Bow Tie:

1. Line a large cookie sheet with foil, and place one round cake in the center, then on the top place the two ears, and on the bottom goes the bow tie. Follow diagram below for cutting the second cake. One round cake stays the original round the second round one is going to be the ears and the bow tie
2. After you have the cake assembled, frost entire cake with 2 cans of frosting. Then take 1 cup of coconut and place in a small bowl and add few drops of red food coloring to make pink. The other 2 cups of coconut spread and press down lightly over the entire cake, leaving a space just in the center of both the ears to place the pink coconut then surround the rest of the ears with the white coconut, look at picture above to see. Then place 2 black jelly beans for the eyes, one pink jellybean for a nose, then cut 8 of the same size licorice laces to make the whiskers, pushing them down evenly across from each other next to the nose. Then make 2 longer laces to make the mouth, connecting it to the nose. Then you can outline the entire bow with licorice lace and fill in with jelly beans, sometimes I make the entire bow with pink coconut and just scatter jelly beans over the coconut, that is really cute too..

Template For Cutting the ears and bow tie:

recipe from:

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