The Chicken and the Egg: A Family Cookbook

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How to Create the Bunny Cake

Picture

Cutting instructions:

(A) Cut Cake Layer 1 in half to form bunny body. 
(B) Place Section 1 and 2 side by side on plate. Cut Section 3 from both layers.
(C) Use half of Section 3 for a tail.  Round out edges of notch left from Section 3 (neck and back of bunny).
(D) Cut Cake Layer 2 to form Section 4 and 5. 
(E) Place Sections 4 and 5 on either side of body to form legs.
(F) Cut two ears from construction paper or card stock, 1.75 inch wide and 4 inches tall.


    Picture

    Assembly Instructions:
    1. Spread Lemon Filling between Sections 4 and 1, 1 and 2, and 2 and 5.  When preparing filling, make a little thicker than usual to help hold up the sections.  Place on serving tray.
    2. Prepare Seven Minute Frosting, and cover entire cake, mounding frosting in such a way to achieve desired shape.  Swirl frosting on top of tail.
    3. Pat on Coconut over entire cake, except tail. 
    4. Fold paper ears and shape as desired.  Secure with tape.  Place ears on head. Support ears with a little extra frosting if needed.
    5. Use your choice of candy for eyes and nose.  Shown: Chocolate Covered Raisins for eyes, and Sour Gumdrop for nose.  For Easter Cake: Use Jelly Beans.
    6. Clean any frosting or coconut from serving tray with a wet paper towel.
    7. Place 1 Cup Coconut in plastic sandwich bag along with 2 or 3 drops of Green food coloring.  Shake to distribute color.  Place around bunny for garnish.
    8. Other garnishes.  Shown (for Red Egg & Ginger Party): Hard Boiled Eggs dyed red and Candied Ginger cut into butterfly shapes with small cookie cutters.  For Easter: Pastel Dyed Easter Eggs, Jelly beans or other Easter Candy.

    2011 Recipe - April Ferre - Based off of Betty Crocker's Recipe:  Easter Bunny Cake


    Back to Lemon Coconut Cake



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