Easter will be here before we know it. In fact, it is now less than a month away. Today, we are telling you about a super adorable and funny Bunny Butt Easter Bunny Cake!
It is surprisingly easy to make, and it will make the entire family giggle this Easter (especially the kids)! Get the kids involved in the creation of this Easter Bunny cakes!
Source: Betty Crocker
Easter Bunny Cake:
Ingredients:
- 1 box of moist yellow or white cake mix (your preference) as well as water, vegetable oil, eggs, and whatever other ingredients the cake box indicates
- Creamy vanilla frosting (can be a pre-made frosting or you can make your own)
- Red and green food coloring
- 1 large marshmallow cut in half
- 3 cups of shredded coconut
- 2 cherry or strawberry taffy candies
- 1 berry punch flavored Fruit Roll Up
- Green sour candies that have been cut into thin strips
Supplies:
- A piece of cardboard or a tray wrapped in aluminum foil or some sort of food safe wrap
- Construction paper
Directions:
Prepare the cake mix according to the directions on the box. Then, use shortening and flour coat an ovenproof bowl that is 1 1/2 quarts (or 8 inches across the top). You will also need to grease 3 regular sized muffin cups on a regular sized cupcake pan. Next, add the cake mix to the 3 muffin cups so that they are 2/3 full. Pour the remaining cake mix batter into the 1 1/2 quart bowl. Bake the cupcakes for approximately 15-22 minutes or until an inserted toothpick comes out clean. Bake cake in the ovenproof bowl for 45-55 minutes or until an inserted toothpick comes out clean. After the cake and cupcakes have cooked, allow them to cool for approximately 10 minutes. Then, remove them from their baking containers and allow them to finish cooling rounded sides up. Next, place your frosting in a bowl and mix in the red food coloring until it turns your desired shade of pink. Then, place your bowl cake on the tray with the rounded side up and frost it with approximately 1/3 cup of the pink frosting.
After that, use the icing to stick 2 of the cupcakes to the sides cake as bunny feet and one of the cupcakes on the back of the bowl cake as a tail. If the cupcakes will not stay in place, you can use toothpicks. Just be sure to make your guests aware that the toothpicks are in the cake before it is consumed. Next, use icing to stick the sliced marshmallow to the bottom of the ‘feet’ to look like paw pads. Spread another, thinner layer of icing over the cake and place it in the freezer for a half an hour or so to set the icing. After the cake has been removed from the freezer, spread the remaining icing over the cake and gently press the shredded coconut into the cake. Place 1 cup of coconut and 3 drops of green food coloring and shake gently to create ‘grass.’ Place the green coconut around the perimeter of the bunny butt. Use rolling pin or can to to press the strawberry or cherry candies into 2 large rectangles. Slice 2 large ovals and 6 small circles out of the red candy. Press the candy onto bottoms of the bunny feet. You can use frosting if necessary.
Roll up the Fruit Roll-Ups to make the carrot shapes. Cut the green sour candies in half and press them into the large end of each carrot to make the green leaves on the carrot. Use construction paper to create bunny ears. Then, wrap the ends that will be inserted into the Easter Bunny cake with plastic food wrap and place them on the top of the cake.
Be sure to check back for more Easter Bunny cake ideas!