Bunny Cake

Bunny Cake

Items Needed:

1 (8 or 9 inch) baked cake round

Jellybeans for eyes and nose

Flake sweetened coconut; one 7-ounce bag or about 2.5 cups

Buttercream Frosting-store bought or recipe follows.

1 large marshmallow

2 coffee filters

2 toothpicks

Platter or a cake board

Directions:

Using a baked cake round, cut in half.

Stack cake halves, frosting in between the layers.

Place stacked cakes on a platter, cut side down—so the cake looks like a rainbow shape.

Frost cake all over.

Add the coconut, covering the entire cake.

Toward the front of bunny, slice a 2 inch triangle wedge and remove. 

(See graphic)

Using 1Tbs of frosting, mix the now leftover wedge piece with the frosting-forming two cake balls (like a cake pop). Affix the cake balls to the front and cover with coconut flakes.

Add eyes and nose, using the jellybeans.

Using the coffee filters, twist onto a toothpick to create rabbit ears. The coffee filter is a little like crepe paper and will twist onto a toothpick. Repeat with second coffee filter for second ear.  Add a large marshmallow for a tail.

Quick Butter Cream Frosting Recipe:

2 sticks of unsalted butter softened to room temperature

1-2 Tablespoons heavy whipping cream

1 tsp salt

16 ounces (1 pound) confectioner’s sugar

1 teaspoon vanilla or coconut extract (you can add 1 teaspoon of both extracts if you're feeling adventurous)

Directions: Beat butter on medium until light and fluffy for 3-5 minutes.  Add the vanilla, salt, and half of the confectioner's sugar.  Beat until combined (2 minutes)  Add the second half of the confectioner's sugar and add the whipping cream. Whip until light and spreadable.  Thin with more cream if needed.  Add a few tablespoons more of confectioner's sugar is you prefer a thicker frosting.