EASTER BUNNY CAKE

Gourmet Recipe perfect for Easter

C E L E B R A T E E A S T E R W I T H T H I S C U T E C O C O N U T -

T O P P E D B U N N Y C A K E .

E S T I M A T E D P R E P A R A T I O N T I M E F O R

T H I S S P E C I A L R E C I P E W I L L B E O N E H O U R , A N D T H I S

R E C I P E C A N B E C A T E R E D 1 2 - 1 4 P E O P L E .

INGREDIENTS

Frosting:

3 sticks (12 ounces) unsalted

butter, at room temperature

6 cups confectioners' sugar

Pinch fine salt

1 tablespoon vanilla extract

2 to 3 tablespoons milk

Bunny:

2 baked 9-inch round cake layers

1 1/4 cup 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

PROCEDURE

STEP 1

For the frosting: Combine the

butter, sugar 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.

STEP 2

For the bunny: Spread a thin layer of

frosting on the flat side of one cake

layer, about 2/3 cup, 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 two

layered pieces that are slightly different

sizes.

STEP 3

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 two 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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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.

STEP 8

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. Take the

white jelly bean halves and push them into

face below the cheeks, round-sides-out, for

the teeth. Place the pink jelly bean above for

the nose.

STEP 9

Unroll the licorice wheel and cut 2 pieces

about 1 1/2 inches long each. 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.

FINALLY

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 icing if necessary.

COOK'S NOTE:

Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake

board with these parchment rectangles so that they form a rectangle of open space

in the middle. Build your cake on the edges of these pieces of parchment. When

you are finished you can slide them away along with any excess icing and coconut.

Make sure your cakes are completely cooled before you being to ice and cut them.

THIS IS BROUGHT TO YOU

BY: