Betty Crocker Bunny Cake Recipes

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pans). Grease two 6-inch round cake pans, one 10-oz custard cup, 2 regular-size muffin cups and 1 mini-sized muffin cup with shortening; coat with flour (do not use cooking spray).
• Make cake batter as directed on box. Pour cake batter in custard cup, 2 muffin cups and 1 mini muffin cup filling about two-thirds full; divide remaining batter between cake pans.
• Bake 6-inch cake rounds and custard cup 21 to 26 minutes, cupcakes 17 to 21 minutes and mini cupcake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from cake pans, custard cup and muffin cups; place rounded sides up on cooling racks. Cool completely, about 30 minutes. Using serrated knife, cut off rounded portion of cakes.
• Place 6-inch cake, cut side down on tray; spread 1/3 cup frosting over cake. Top with remaining cake round, cut side up. Trim a small amount of edge off custard cupcake so it can stand on top of 6-inch cake round. Insert wooden skewer through top of head through cake rounds for stability; trim skewer as needed. Spread thin layer of frosting over side and top of layered cake and bunny head to seal crumbs. Use frosting to adhere cupcakes to front of 6-inch round cakes for feet. Use toothpicks to secure feet, if necessary; spread thin layer of frosting over feet to seal crumbs. Cut mini cupcake in half; place cut side down on top of cake for bunny arms. Cut 3 marshmallows in half lengthwise. Place 3 marshmallow halves, cut sides down, on top of each cupcake to make toes of feet. Place 1 full marshmallow behind cake to make bunny tail. Freeze cake 30 to 45 minutes to set frosting.
• Spread remaining frosting over cake. Unroll red fruit flavored snack. Cut 2 large circles and 12 small circles out of snack. Press onto bottoms of bunny feet and front paws.
• Place blue chocolate candies and red licorice on bunny face to make eyes and mouth. Cut remaining marshmallow in half crosswise. Using edible black pen, draw whiskers on each marshmallow half. Place on bunny face to make cheeks.
• Unroll punch berry fruit flavored snack; cut into 3 sections. Wrap around Bugles™ snacks to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot and cut exposed end lengthwise into thirds to make greens on carrot.
• Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
• Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
• Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
• Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch rounds. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Cut one round as shown in diagram.
• Arrange pieces on tray as shown. Attach pieces with small amount of frosting. Frost with a thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake. Sprinkle tie with colored sugars, and outline with shoestring licorice.
• Arrange cake balls on frosting for cheeks. Insert short strips of shoestring licorice into cheeks for whiskers. Outline eyes with shoestring licorice; add short strips for eyelashes. Use black gumdrops for pupils of eyes, pink licorice candy for nose, red gumdrop for mouth and gum for teeth. Cut striped gum into narrow pieces and place in centers of ears. Decorate with magician's hat and magic wand if desired. Store loosely covered.

Steps:

• Heat oven to 375°F. Line 1 1/2-quart ovenproof bowl (8 inches across top) with cooking parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.
• Make cake batter as directed on box. Carefully spoon 4 1/2 cups batter into parchment-lined bowl. Spoon remaining batter into 9 muffin cups, filling two-thirds full.
• Bake bowl 45 to 50 minutes, cupcakes 18 to 22 minutes or until golden brown and cracks on top feel dry. Place bowl on cooling rack. Cool completely, about 1 hour. Remove cupcakes from muffin pan. Cool completely, about 30 minutes. Remove paper baking cups from 3 of the cupcakes (save remaining cupcakes for another use).
• Stir red food color into whipped topping to make desired pink color. Place bowl cake rounded side down on large serving plate; remove parchment paper. Spread 1/2 cup whipped topping over cake. Use whipped topping to adhere cupcakes to bowl cake for feet and bunny tail. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread remaining whipped topping over cake. Sprinkle with coconut; press lightly to adhere.
• Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears and plastic wrap before serving. Store loosely covered in refrigerator.

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
• Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
• Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
• Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
• Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

Steps:

• Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
• Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve one layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram (see Note). Put halves together with frosting to form body. Place cake upright on cut edge on tray.
• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use jelly beans for eyes and nose.
• 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.