Easter Bunny Cake – Illustration And Instructions

 

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I will put this notice on my post from now on, every time that I copy a post from Facebook, so all of my readers will know that this is not my work, but that of someone else. This, like so many of my posts have, came from Facebook. The article was from Taste Of Home.

Originally published as Peter Rabbit Cake in Quick Cooking March/April 1998, p39

 

 I hope you like it. It really is cute.

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Peter Rabbit Cake - Taste Of Home

TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 can (16 ounces) vanilla frosting
  • 1-3/4 cups flaked coconut, divided
  • 2 drops red food coloring
  • 2 drops green food coloring
  • Assorted jelly beans
  • 1 stick black licorice, cut lengthwise into 1/8-inch strips

Directions

  1. Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For bunny’s head, place one cake on a 20-in. x 14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).
  3. Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.
  4. Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.
Originally published as Peter Rabbit Cake in Quick Cooking March/April 1998, p39

Read more: http://www.tasteofhome.com/recipes/peter-rabbit-cake#ixzz3VMAZJK2J