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Saturday, April 8, 2017

Easter Bunny Rabbit Cake

Easter Bunny Rabbit Cake

Bake up this easy bunny cake made with two cake rounds and some cupcakes for your Easter gathering. Learn to make this recipe with our how-to

Ingredients:

1         box Betty Crocker™ SuperMoist™ yellow 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 1/2   containers Betty Crocker™ Whipped fluffy white frosting
5         large marshmallows
1         roll Betty Crocker™ Fruit Roll-Ups™ red chewy fruit flavored snack (any flavor) (from 5-oz box)  
2         M&M's™ chocolate candies blue
           Red string licorice
           Edible black pen
3        Bugles™ original flavor snacks
1        roll Betty Crocker™ Fruit Roll-Ups™ punch berry chewy fruit snack (from 5-oz box) Save $
3        green-colored sour candies, separated into strips
          Pink and white construction paper or craft foam sheets

Directions:
  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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. 
     
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Source: bettycrocker.com

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