Various scrumptious delicacies are prepared in every household to honor Easter. Many families celebrate with a delicious breakfast or brunch while still others save the feasting for dinner. Yet with various delights being prepared, how can cakes be left out? They are the main treat on the Easter menu. All kinds of decorated cakes can be seen throughout Easter celebrations. To add more joy and pleasure to the Easter celebrations, we browsed through some of the ideas for cakes and came across this recipe that seemed perfect. It’s a scrumptious bunny- cake with a recipe that pertains to the Easter theme. Happy baking and Easter!
2½ cups Coconut Flakes (divided)
Red Food Coloring
2 9-inch baked Round Cakes
8 oz Cool Whip (thawed)
Assorted Candies (for garnishing)
Color ¼ cup of the coconut flakes in pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake so that a bow tie shape is created at the center of the cake. This bow tie shape should be about 1½” wide at its widest portion.
Leave one layer whole. Arrange whole cake layer in center of the cake plate and place half circle shapes on the top pointing up for the bunny’s ears.
Put the remaining pieces at the bottom of the whole cake layer to make a bow tie.
Use cool whip as frosting for the cake.
Spray center of bunny’s ears and bowtie with pink coconut. Shower white coconut above bunny’s head and outer edges of ears and bow tie.
To give the shape of eyes, nose, mouth and whiskers use candies.
Red string licorice, chocolate chips can be used for eyes, nose and mouth and also for outlining the ears and bow tie.
1 (18 ounce) package Carrot Cake Mix
1 cup Water
½ cup Vegetable Oil
1 (12 ounce) can whipped fluffy white ready-to-spread Frosting
1 cup Coconut (flaked)
Jelly Beans/ Small Gumdrops
1 cup Coconut (flaked)
3 drops Green Food Color
Preheat oven to 350F.
Grease two 8-inch or 9-inch round pans with cooking spray.
Combine together cake mix, water, vegetable oil and eggs in a large bowl. Beat the mixture on low speed for 30 seconds.
Beat the mixture again on medium speed for 2 minutes.
Pour the batter into the baking pans.
Bake the 8-inch pan for 25 to 30 minutes while the 9-inch pan will require 22 to 27 minutes of baking.
Cool the cakes in the pan for 10 minutes and remove them from the pans. Thereafter, cool the cakes completely for 1 hour.
Cut 1 layer of the cake in half. Reserve the second cake for another use or to make a second bunny cake.
Place both the halves together to form the body using frosting.
Place the cake upright on the cut edge on a cake tray.
Cut a notch about 1/3 of the way up from one end of the body to form the head.
Cut the notch into two and attach one part to form the tail using toothpicks.
Frost the remaining frosting on the cake. Ensuring that the body is rounded on the sides.
Sprinkle the cake with 1 cup coconut.
Cut ears from construction paper and attach them to the top of the head.
Use jelly beans to make the eyes and nose.
Mix together 1 cup coconut with green food color till it is evenly tinted.
Surround the bunny area with the tinted coconut. You can add more jelly beans, if you desire.