Easy Bunny Cake Recipes

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EASTER BUNNY CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 14



Easter Bunny Cake image

Steps:

  • For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  • For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  • Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  • Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  • Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  • Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  • Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  • To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  • Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  • Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

6 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature
Pinch fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
1 1/4 cups sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

PETER RABBIT CAKE

No bunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching fitting finale to any Easter feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 7



Peter Rabbit Cake image

Steps:

  • 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. , For bunny's head, place one cake on a 20x14-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). , 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. , 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.

Nutrition Facts :

1 package white cake mix (regular size)
1 can (16 ounces) vanilla frosting
1-3/4 cups sweetened shredded 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

EASTER BUNNY CAKE

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9



Easter Bunny Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make 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 from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on 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. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

EASTER BUNNY CAKE

This was a favorite of mine when I was a kid but the instructions have long since been lost. I saw all kinds of "Bunny" cakes, but nothing even came close to this one... although I did manage to find a photo of it online. (It's hard to tell from the photo, but the feet are 2 layers high and the rest of the cake just one) So please excuse my crude drawings and directions, but you will have fun making it!! Great project to make with the kids, too, since you can get really creative with the decorations (other than just the ribbon bow) and can really dress it up. P.S. No law says it has to be a WHITE bunny, either... ;) ;)

Provided by spacekitty

Categories     Dessert

Time 1h

Yield 1 Bunny Cake, 8-10 serving(s)

Number Of Ingredients 9



Easter Bunny Cake image

Steps:

  • Prepare cake mix according to directions on box for 2 round 9" layers.
  • Tint 1/4 cup of the coconut pink (I'm guessing at the amount) for the center of ears and feet.
  • Tint 2 tablespoons of the frosting brown for decorating face and feet ( or you can buy one of those prepared decorating icing tubes).
  • When cake is cool, cut layers as shown in diagram (see other photo).
  • Take 4 of the 8 outer ring pieces and frost the tops. Place 1 of the remaining 4 on top of each and frost top and sides. These will make the feet of the bunny.
  • Place round-cut center piece next to the top edge of the square, keeping them both flat, to form body and head.
  • Assemble the 4 side pieces in twos, flat sides together (you can use a little frosting to hold them together) to form the ears and arrange at the top of the head.
  • Frost entire cake and attach the completed feet, 2 on each side of the body.
  • Sprinkle coconut over entire cake and decorate with jelly beans/gumdrops for eyes, nose, etc. as desired, using pink-tinted coconut for center of ears and feet.
  • Here's where you can really have fun and get creative! You can tie the ribbon in a bow and place on the cake as a bowtie, make buttons out of the candy, add a hat, etc.
  • ** Tip for using frosting to decorate without a pastry bag: Spoon the frosting into one corner of a small plastic sandwich baggie, twist tightly and snip off the tip of the corner. Voila!
  • Note: The finished cake is almost 2 feet long so be sure to have it on a large enough cookie sheet or platter!
  • Servings vary on how you decide to divide up the body (er, bunny) parts -- .

Nutrition Facts : Calories 945.9, Fat 59.1, SaturatedFat 32.9, Cholesterol 69.8, Sodium 577.4, Carbohydrate 100.5, Fiber 8.7, Sugar 74.5, Protein 8.7

1 (18 ounce) box white cake mix (white or yellow are best, or use your own imagination...)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can white frosting (or use your favorite recipe, "ready to spread" will do but I'm not sure how much it will take)
1 (14 ounce) package coconut (either flaked or shredded will work)
1/2 yard ribbon (approx., for bow)
food coloring
jelly beans (for decorations, eyes, nose, etc.) or gumdrop (for decorations, eyes, nose, etc.)

EASY BUNNY CAKE

A simple version of a coconut white cake shaped like a bunny head!

Provided by Joni Ehman

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 5



Easy Bunny Cake image

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.

Nutrition Facts : Calories 456.6 calories, Carbohydrate 68.8 g, Cholesterol 0.9 mg, Fat 19.6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 9.3 g, Sodium 361.8 mg, Sugar 48 g

1 (18.25 ounce) package yellow cake mix
3 ¾ cups flaked coconut
1 (16 ounce) package vanilla frosting
30 small jellybeans
4 red licorice

BUNNY BUTT CAKE

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12



Bunny Butt Cake image

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.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

BUNNY CAKE

Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears and eyes. Serve for a show-stopping addition to any family-friendly dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 cake

Number Of Ingredients 14



Bunny Cake image

Steps:

  • Preheat oven to 350 degrees. Spray an 8-cup bunny-shaped baking pan with cooking spray; set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour.
  • Fill prepared pans with batter and smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes onto rack; let cool completely.
  • Using 1/4 to 1/2 cup buttercream, spread on flat side of each bunny-shaped cake; press flat sides together to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to reach desired shade of pink. Fit a pastry bag with a star tip, such as Ateco #18. Pipe pink buttercream to form ears, eyes, and nose.
  • Transfer remaining buttercream to a clean pastry bag fitted with a star tip, such as Ateco #18. Pipe buttercream over bunny-shaped cake to cover. Press shredded sweetened coconut onto tail to adhere. Sprinkle bunny with finely shredded coconut; serve.

Nonstick cooking spray with flour
1 1/2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
2 recipes Basic Vanilla Buttercream
Pink gel-paste food coloring
1/4 cup sweetened shredded coconut
1/2 cup unsweetened shredded desiccated coconut

BUNNY CAKE

Make a cake for your next celebration that will really wow your guests with this Bunny Cake recipe from My Food and Family! For this Bunny Cake recipe, make a spongy white cake and top it off with tasty candies like licorice, gumdrops and jelly beans.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 16 servings

Number Of Ingredients 4



Bunny Cake image

Steps:

  • Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in video. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
  • Frost cake with remaining COOL WHIP.
  • Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
suggested decorations: licorice, gumdrops, jelly beans

EASTER BUNNY CAKE

This cute bunny cake is easier to make than you'd think. Perfect for parties, this showstopping sponge is great for feeding a crowd with a sweet tooth

Provided by Good Food team

Categories     Dessert

Time 1h25m

Number Of Ingredients 14



Easter bunny cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.
  • Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully invert the cake onto a cooling rack.
  • Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff add a little more milk.
  • Invert the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.
  • Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black. This cake will keep for 3-4 days somewhere cool. Freeze the offcuts to use in a trifle.

Nutrition Facts : Calories 566 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium

250g butter
3 tbsp milk
150g natural yogurt
½ tsp vanilla extract
3 large eggs
250g golden caster sugar
300g self-raising flour
2 tsp baking powder
300g unsalted butter , choose a pale variety, very soft
600g icing sugar
1 tbsp vanilla extract
1 tbsp milk
Pink, blue and black food colouring paste
Small amount white fondant icing for the eyes

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An easy Easter Bunny Cake with purple, pink, and yellow swirls topped with coconut and jelly beans. This recipe is so fun and the perfect Easter dessert! Home; About; Recipes. Recipe Index; Browse All Recipes; Top 10 Recipes; Tried and True Recipes; Keto Recipes; Healthy Recipes; One-Pan Meals; Super Easy Recipes; Appetizers; Feeding a …
From patapop.com


AN EASY EASTER CAKE: THE EASTER BUNNY BUNDT, PLUS MORE ...
While it’s easy to use fresh mint sprigs to add a green touch, we tinted shredded white coconut bright green. Here’s how to color the coconut. Prep time is 30 minutes, total time is 3 hours 20 minutes. Ingredients. For The Cake. 2 tablespoons cocoa; 1 Betty Crocker Super Moist dark chocolate or devil’s food cake mix; 3 eggs; 1/2 cup ...
From blog.thenibble.com


BUNNY BUTT CAKE RECIPE | EATINGWELL
Coat a 9-inch cake pan with cooking spray. Advertisement. Step 2. Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl. Step 3. Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy.
From eatingwell.com


EASY BUNNY RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com


52 BEST EASTER CAKE IDEAS | WILTON BLOG
A simple yet stunning cake for your spring celebration, this pastel macaron dessert is almost too pretty to eat. Make this Cake. 10. Bunny Face Easter Cake. Made using the Bunny Cake pan, this cake is decorated with icing pouches and nonpareils for a quick and easy treat for families on the go. Make this Cake. 11.
From blog.wilton.com


EASTER BUNNY CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram above and place ears and bow tie of the bunny in appropriate places on the tray. Carefully frost top of cake with frosting.
From the-girl-who-ate-everything.com


HOW TO MAKE AN EASTER BUNNY CAKE - THE SPRUCE EATS
Form the Tail. Form the tail. The Spruce / Leah Maroney. Using one of the notches cut from the cake layer, form a bunny tail. Add the tail to the bunny body and cover it in the frosting. The frosting should be enough to hold the tail …
From thespruceeats.com


THIS EASTER BUNNY CAKE IS AS ADORABLE AS IT IS DELICIOUS ...
Instructions. 1. For the cake, beat butter and sugar till pale and fluffy. Add 3 eggs, one at a time, while continuing to beat. Combine dry ingredients together and gradually add them to the butter-sugar mixture. Pour in milk and mix well. 2. Divide batter in half and spread into two round 8-inch (20 cm) cake pans. 3.
From diyncrafts.com


HAPPY BUNNY CAKE - PILLSBURY BAKING
Step 1. PREPARE cake mix according to package directions using water, oil and eggs. Bake in 2 (8-inch) round cake pans according to package directions. Cool completely. Step 2. MEASURE 2 inches in from both sides of cake; mark with toothpicks. Using additional toothpicks, mark a 6 x 2-inch oval football shape on each side of cake to make the ...
From pillsburybaking.com


34 EASY EASTER CAKE IDEAS 2022 - CUTE EASTER CAKE RECIPES
6 of 34. Lemon-Rosemary Tea Bread. If your Easter celebration is a little more low-key, then you needn't go all-out in order to have something sweet to celebrate with. This simple cake is delicious with a dollop of whipped cream. Get the recipe for Lemon-Rosemary Tea Bread. Johnny Miller. 7 of 34.
From countryliving.com


EASIEST EASTER BUNNY CAKE RECIPE - SIMPLE AND FESTIVE!!

From madaboutfood.co


BUNNY-SHAPED DESSERTS TO MAKE FOR EASTER - BUNNY-SHAPED ...
3-Ingredient Banana Pancakes. Add bananas, eggs, and flour to your blender and that's pretty much it. Get the recipe for 3-Ingredient Banana Pancakes ». Courtesy of Style Me Pretty. 7 of 19. DIY ...
From goodhousekeeping.com


12 EASY EASTER BUNNY CAKE IDEAS - HOW TO MAKE BUNNY …
1 Candy Easter Bunny Cake. Alice and Lois. This simple, cut-out cake is a candy lover's dream! To decorate, just grab some frosting and colorful M&M’s, then let …
From goodhousekeeping.com


EASTER BUNNY CAKE - EASY BUNNY CAKE RECIPE EVERYONE WILL LOVE
How to make Easy Bunny Cake: 1. Place about 1 cup of coconut into a resealable bag. 2. Add 1 teaspoon of water to a small bowl and add 5 drops of green food coloring to the bowl. Pour the water into the bag of coconut and seal shut. Knead the bag to evenly distribute the green food coloring onto the coconut. Set aside.
From eatingonadime.com


HOMEMADE RABBIT TREATS: CARROT CAKE FOR BUNNIES - …
Process until the vegetables look flaky and the mixture can be pressed into a sticky dough. 3. Press the dough into the round dough cutter. Use your fingers to flatten the top, so that the dough forms a round cake inside the dough cutter. 4. Bake the cake inside the dough cutter at 350 degrees for 15 minutes. Let cool 5 minutes.
From be.chewy.com


EASTER PINK EASY BUNNY CAKE RECIPE - FOOD NEWS
Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy.
From foodnewsnews.com


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