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Wednesday, April 20, 2011

EASTER BUNNY CAKE


Bunny Surprise Cake



INGREDIENTS
Cake
1
box vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink, purple, and yellow food color
Decoration
2
containers whipped fluffy white frosting
3
cups flaked coconut
Red licorice rope
Jelly beans
Pink sprinkles
DIRECTIONS
  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottom of two 9-inch round pans. Make cake mix as directed on box, using water, oil and eggs.
  • 2Divide cake batter evenly into three separate bowls (around 1 cup for each bowl). Dye one bowl of cake batter with pink, purple, or yellow food coloring. Pour 1/2 of purple batter in each of the two greased 9-inch round pans. Pour 1/2 of the yellow batter over top of the purple layer in each pan. Pour 1/2 of pink batter over yellow batter in each pan. Do not mix.
  • 3Bake and cool cake as directed on the box for two 9-inch round pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram A below and place ears and bowtie of the bunny in appropriate places on the tray.
  • 5Carefully frost the cake with frosting. Sprinkle cake coconut over cake. Use licorice to outline bowtie and make whiskers and mouth on the bunny. Use jellybeans for the eyes, nose, and to fill in the bowtie. Use pink sprinkles to fill in the pink of the ears.
    When pouring the colored cake batter it’s not necessary to be exact. Just have fun and the colors with be surprising and colorful.
    Frosting this cake does not need to be stressful. The coconut topping is very forgiving and will hide imperfections.
    Use a cookie sheet or cutting board wrapped in aluminum foil as your cake tray. No need to purchase a cake board.