Taste it: The cutest Easter cake ever!

By (DDG$: 240076) , on 3.04.12 13 comments

Taste it: The cutest Easter cake ever! | feature recipes  pictures


This  Betty Crocker recipe is for both the big kids and the little kids, and is actually much, much easier than it looks to make (I wouldn't even bother with it if it wasn't!).  Seriously, it's one large round cake, three cupcakes, a few roll ups and some icing. See easy! And it makes the perfect table centre piece for any Easter themed get together's you might be having this week.

If you do try, let us know, even better share some pics in the comments below!



1  box Betty Crocker® SuperMoist® 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
1large marshmallow, cut in half
3 cups shredded coconut
 Green food color
2 strawberry or cherry stretchy and tangy taffy candies (or red/pink roll ups)
Pink construction paper/card
Taste it: The cutest Easter cake ever! | feature recipes  pictures
  1. Heat oven to 325°F/ 165 C. Grease 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.
  2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into bowl.
  3. 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.
  4. 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.
  5. 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. Cut 2 large ovals and 6 small circles out of roll ups (or other flattened red jelly lollies). Press onto bottoms of bunny feet, using frosting if needed.
  6. 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.
Images and recipe courtesy of bettycrocker.com
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