Directions: |
Directions:Heat oven to 325 º F. Grease 1 1/2 qt oven proof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffing cups in regular size muffin pan.
Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling 2/3's full. Pour remaining batter into 1 1/2 qt bowl.
Bake cupcakes 17-21 minutes, bowl 47 - 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
Spoon all by 2 T of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30-45 minutes to set frosting.
Spread remaining frosting over cake, using reserved 2 T white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
Roll up the fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered. |
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