Via Foodnetwork

Easter Bunny Cake

You can never have too many side dish recipes, so give Easter Bunny Cake a try. One serving contains 590 calories, 3g of protein, and 25g of fat. This recipe serves 14. For $1.03 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. Easter will be even more special with this recipe. This recipe from Foodnetwork requires licorice twist, confectioners' sugar, icing, and unsalted butter. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. If you like this recipe, take a look at these similar recipes: Easter Bunny Cake, Easter Bunny Carrot Cake, and Chocolate Easter Bunny Cake.

Servings: 14

Preparation duration: 60 minutes

 

Ingredients:

2 store-bought biscotti

6 cups confectioners' sugar

1 tube pink decorating icing

1 pink jelly bean

1 white jelly bean, halved lengthwise

2 black jelly beans

2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)

1 black licorice wheel, such as Haribo

2 marshmallows

2 to 3 tablespoons milk

Pinch fine salt

1 1/4 cups sweetened flaked coconut

3 sticks (12 ounces) unsalted butter, at room temperature

1 tablespoon pure vanilla extract

Equipment:

hand mixer

stand mixer

bowl

serrated knife

knife

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.


For the frosting

1. 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).

2. Mix on low speed until mostly incorporated.

3. 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

1. 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.

2. 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.

3. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges.

4. 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.

5. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

6. 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.

7. 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.

8. Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands.

9. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

10. 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.

11. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears.

12. 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.

13. To make the face, press a black jelly bean into each side of the head for the eyes.

14. 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.

15. Place the pink jelly bean above for the nose.

16. 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.

17. 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.


Nutrition Information:

Quickview
590k Calories
3g Protein
24g Total Fat
90g Carbs
0% Health Score
Limit These
Calories
590k
30%

Fat
24g
38%

  Saturated Fat
15g
95%

Carbohydrates
90g
30%

  Sugar
76g
85%

Cholesterol
99mg
33%

Sodium
285mg
12%

Alcohol
0.32g
2%

Get Enough Of These
Protein
3g
6%

Vitamin A
691IU
14%

Vitamin B2
0.17mg
10%

Manganese
0.17mg
8%

Selenium
5µg
8%

Iron
1mg
8%

Phosphorus
75mg
8%

Vitamin B1
0.11mg
7%

Folate
21µg
5%

Vitamin E
0.8mg
5%

Vitamin B3
0.92mg
5%

Calcium
40mg
4%

Fiber
0.97g
4%

Vitamin D
0.52µg
3%

Copper
0.06mg
3%

Vitamin K
2µg
3%

Vitamin B12
0.15µg
3%

Vitamin B5
0.26mg
3%

Potassium
84mg
2%

Magnesium
9mg
2%

Zinc
0.32mg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The most expensive pizza in the world costs $12,000 and takes 72 hours to make.

Food Joke

Laws Concerning Food and Drink Household Principles Lamentations of the Father by Ian Frazier Of the beasts of the field, and of the fishes of the sea, and of all foods that are acceptable in my sight you may eat, but not in the living room. Of the hoofed animals, broiled or ground into burgers, you may eat, but not in the living room. Of the cloven-hoofed animal, plain or with cheese, you may eat, but not in the living room. Of the cereal grains, of the corn and of the wheat and of the oats, and of all the cereals that are of bright color and unknown provenance you may eat, but not in the living room. Of the quiescently frozen dessert and of all frozen after-meal treats you may eat, but absolutely not in the living room. Of the juices and other beverages, yes, even of those in sippy-cups, you may drink, but not in the living room, neither may you carry such therein. Indeed, when you reach the place where the living room carpet begins, of any food or beverage there you may not eat, neither may you drink. But if you are sick, and are lying down and watching something, then may you eat in the living room. Laws When at Table And if you are seated in your high chair, or in a chair such as a greater person might use, keep your legs and feet below you as they were. Neither raise up your knees, nor place your feet upon the table, for that is an abomination to me. Yes, even when you have an interesting bandage to show, your feet upon the table are an abomination, and worthy of rebuke. Drink your milk as it is given you, neither use on it any utensils, nor fork, nor knife, nor spoon, for that is not what they are for; if you will dip your blocks in the milk, and lick it off, you will be sent away. When you have drunk, let the empty cup then remain upon the table, and do not bite it upon its edge and by your teeth hold it to your face in order to make noises in it sounding like a duck; for you will be sent away. When you chew your food, keep your mouth closed until you have swallowed, and do not open it to show your brother or your sister what is within; I say to you, do not so, even if your brother or your sister has done the same to you. Eat your food only; do not eat that which is not food; neither seize the table between your jaws, nor use the raiment of the table to wipe your lips. I say again to you, do not touch it, but leave it as it is. And though your stick of carrot does indeed resemble a marker, draw not with it upon the table, even in pretend, for we do not do that, that is why. And though the pieces of broccoli are very like small trees, do not stand them upright to make a forest, because we do not do that, that is why. Sit just as I have told you, and do not lean to one side or the other, nor slide down until you are nearly slid away. Heed me; for if you sit like that, your hair will go into the syrup. And now behold, even as I have said, it has come to pass. Laws Pertaining to Dessert For we judge between the plate that is unclean and the plate that is clean, saying first, if the plate is clean, then you shall have dessert. But of the unclean plate, the laws are these: If you have eaten most of your meat, and two bites of your peas with each bite consisting of not less than three peas each, or in total six peas, eaten where I can see, and you have also eaten enough of your potatoes to fill two forks, both forkfuls eaten where I can see, then you shall have dessert. But if you eat a lesser number of peas, and yet you eat the potatoes, still you shall not have dessert; and if you eat the peas, yet leave the potatoes uneaten, you shall not have dessert, no, not even a small portion thereof. And if you try to deceive by moving the potatoes or peas around with a fork, that it may appear you have eaten what you have not, you will fall into iniquity. And I will know, and you shall have no dessert. On Screaming Do not scream; for it is as if you scream all the time. If you are given a plate on which two foods you do not wish to touch each other are touching each other, your voice rises up even t.

Popular Recipes
Watermelon Sugar

Epicurious

Homemade Meatballs

Pocket Change Gourmet

No-Bake Nutella Cheesecake

Taste and Tell Blog

Indian Shrimp with Ginger and Peas

Serious Eats

Butterscotch Bliss Layered Dessert

Taste of Home