Bunny Face Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch springform pans.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add eggs milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until well combined, about 2 minutes. Stir in boiling water. divide batter between the prepared springform pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans on ire racks for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto wire racks. Let cool completely, about 30 minutes.
• Cream together butter and vanilla extract in a large bowl. Blend in confectioner's sugar, 1/2 cup at a time, until fully incorporated. Beat in milk until frosting is light and fluffy. Keep icing covered until ready to decorate.
• Place 1 whole cooked cake on a serving tray for the bunny's head. Cut 2 convex-shaped ears from each side of the second cake place. Place ears on each side of the head. Use the remaining concave-shaped piece for the bowtie; position it about 1/2 inch below the head.
• Spread frosting over the entire cake. Sprinkle with flaked coconut to make the surface look like fur. Decorate the bunny face and bowtie with candy decorations and use the black decorating icing to draw on whiskers.

Steps:

• Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
• When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
• Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Steps:

• Dip the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• Copyright 2009 Television Food Network, G.P. All rights reserved

Steps:

• Dip the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.