Easter bunny cake (april)

Yield: 20 Servings

Measure Ingredient
1 pack White cake mix; (18.25 ounces)
2 cups Heavy cream; (1 pint)
⅓ cup Confectioners' sugar; 1/2 inch thick
½ teaspoon Vanilla
1 cup Flaked coconut
2 drops Red food coloring
3 \N Maraschino cherries
1 \N Tube black decorating gel; (0.68 ounches)

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.

Note: Be creative and feel free to change the color of the coconut or other decorations. (I've made this cake and used licorice for the whiskers).

This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 566 by PLK1028<PLK1028@...> on Jan 20, 1998

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