Easter Bunny Cake Recipe
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Category: |
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Ingredients: |
Ingredients: You can use a box cake mix and follow the directions for two 8 or 9 inch round pans (whichever you have), or use your own scratch cake recipe.
Frosting: (or you can use canned icing if you prefer)
1 ⅛ cups unsalted butter, at room temperature
1 teaspoon vanilla extract
4 ½ cups confectioners' sugar, or more as needed
2 tablespoons milk
Decoration:
¼ cup sweetened flaked coconut
10 assorted candy decorations
1 ounce black gel food coloring
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Directions: |
Directions:Frosting: Cream together butter and vanilla extract in a large bowl. Blend in confectioner's sugar, 1/2 cup at a time, until fully incorporated. Beat in milk until frosting is light and fluffy. Keep icing covered until ready to decorate.
Place 1 whole cooked cake on a serving tray for the bunny's head. Cut 2 convex-shaped ears from each side of the second cake place. Place ears on each side of the head. Use the remaining concave-shaped piece for the bow-tie; position it about 1/2 inch below the head.
Spread frosting over the entire cake. Sprinkle with flaked coconut to make the surface look like fur. Decorate the bunny face and bow-tie with candy decorations and use the black decorating icing to draw on whiskers.
You can add a few drops of food coloring to the coconut to add color. |
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Personal
Notes: |
Personal
Notes: Easter Favorite! Always fun to make.
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