~*~How to Make A Easter Bunny Cake ~*~
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*Prep Time:30 min *
*Start to Finish:2 hr 10 min *
*Makes:**12 servings*
1cup shredded coconut box carrot cake mix (or your favorite)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil 1 container Whipped fluffy white
frosting (or your favorite) 1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops 1
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool
cake as directed on box for two 8-inch or 9-inch round pans. 2. Reserve 1
layer for another use or to make a second bunny. Cut 1 layer in half as
shown in diagram. Put halves together with frosting to form body. Place cake
upright on cut edge on tray. 3. Cut out a notch about one-third of the way
up one end of body to form head (small end) asshown in diagram. Attach half
of cutout piece from tail with toothpicks. Frost with remaining frosting,
rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from
construction paper; press into notch on top. Use jelly beans for eyes and
nose. 4. Shake 1 cup coconut and 3 drops food color in tightly covered jar
until evenly tinted. Surround bunny with tinted coconut. Add additional
jelly beans if desired. Store loosely covered. High Altitude (3500-6500
ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch
round pans.
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*Success* No need to fuss over frosting. Freeze cut cake pieces
uncovered for about 1 hour; this will make frosting a lot easier. *How-To* To
neatly display your cake,cover a large tray or cutting board with aluminum
foil or colorful plastic wrap.
