Easter Bunny Cake

Ingredients:

1-6 “ round cake layer

2 cups vanilla frosting

2 cups shredded coconut, sweetened or unsweetened

1 cream puff –for bunny tail

1-cup white and pink candy melts

2 chocolate chips-eyes

2 cups green tinted shredded coconut- garnish

Assorted Easter Egg candies- garnish

Instructions:

In microwaveable dish, fill with water and heat 5 minutes.

In zip lock bag, place white candy melts, seal bag and place in warm water.  Massage bag until melts are melted.  Push melted melts to one corner of the bag and clip one end ¼”.  On wax paper, pipe two bunny ear shapes, fill in with white candy melts.  Repeat heating process with pink melts.  Clip baggie and pipe inner ear on white candy melt ears. Refrigerate to harden.

Slice 1- 6”round cake in half.  Frost each half with vanilla frosting, sandwich halves together.  On wax paper surface, place sandwiched cake with rounded edge facing up, flat side of cake facing down on to wax paper.

Measure in 2 ½ “ from left side of cake. Cut a small wedge at this mark, this will be for the ear placement.  Frost cake with vanilla frosting. Sprinkle with shredded coconut.

In small custard cup melt 4 tablespoons vanilla frosting in microwave 15 seconds.  Dip cream puff into melted frosting.   If you don’t want to use a cream puff, pipe a round mound of vanilla frosting for the tail.  Attach cream puff tail to bunny with melted frosting.  Do not dip tail in coconut.

Attach ears with melted frosting, pipe pink candy melt for a nose.  Can add chocolate chip for eyes if desired.  Place shredded green coconut on serving platter, center bunny cake on platter.  Garnish cake with assorted Easter Candy Eggs.

Yield:  6-1-inch servings

 

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