If you’re wondering where to find the perfect end to a perfect Easter feast, look no further. This Easter Bunny Cake is much too cute to eat, but no one will be able to resist. Kids will love to help create this delightful dessert, and you can even let them help “accessorize.”
BUNNY CAKE
Materials Needed:
- 1 8- to 9-inch round single layer cake, baked
- 4 cups white frosting
- 1 pink SnoBall snack cake
- Posterboard (for the ears)
- Black and pink candies (for the eyes and nose)
- Black licorice strips (for the mouth and whiskers)
- 2 cups coconut
- Lacy bow and small plastic top hat
- Accessories of your choice
Cut the cake in half. Turn one half over and frost the bottom, flat side. Put the other half on top of the frosting, so that the two halves form a “sandwich” with the flat sides together. Stand the cake up, with the cut edge on a plate. Glue the cake to the plate with white frosting.
Frost the cake.
Cut out eats from the poster board. Cut a slit in the cake and insert the ears. Use a SnoBall for the tail and licorice strips for the mouth and whiskers. Use small pink and black candies for the nose and eyes.
For coconut lovers, sprinkle coconut all over the cake to make a furry bunny. You may want to surround the cake with a nest of coconut “grass.”
Place desired amount of shredded coconut into a jar with a tight-fitting lid. Add 2 or 3 drops (more or less depending on intensity of color desired) of green food coloring and shake vigorously until the coconut is colored. If the coconut is too bright, add more coconut and shake again. If it’s too light, add more food coloring and shake. Spread the coconut out on waxed paper or plastic wrap to dry before using.
