Easter Bunny Cake Recipe

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Easter Bunny Cake

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Category: Cake

20 Servings
By: Unknown

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Ingredients:

1 package White cake mix, (18.25 ounces)
2 cup Heavy cream, (1 pint)
1/3 cup Confectioners' sugar, 1/2 inch thick
1/2 tsp Vanilla
1 cup Flaked coconut
2 drop Red food coloring
3 Maraschino cherries
1 Tube black decorating gel, (0.68 ounches)

Instructions:

Mix and bake the cake batter according to the package directions for one 8 inch square pan and one 8 inch round pan, making sure the batter is divided equally so the layers are the same height. Let cool slightly, then remove to a wire rack to cool completely. Place the round layer on a large platter. To make the ears for your bunny, cut two half moons out of two sides of the square cake to resemble a large bow tie shape. Place the cut half moons on top of the round cake to form the ears. Place the bow tie shaped cake (the one you cut the half moons from) under the round cake to give the bunny a bow tie. In a medium sized bowl, with an electric beater on medium speed, beat the cream, confectioners' sugar, and vanilla until stiff peaks form. Frost the cake with the whipped cream. In a small bowl, combine the coconut and food coloring stirring until the coconut turns pink. Place inside the ears and around the sides of the cake. Place the cherries on top, forming two eyes and a nose, and use the gel to make the whiskers, mouth, and the center of the bow tie. Cover loosely and chill until ready to serve.

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