Easter Bunny Cake Recipe

Name: Easter Bunny Cake
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Yield: 16 servings, 1 piece (73 g) each
Ingredients: 1 pkg. (2-layer size) white cake mix; 1/8 tsp. water; 1 drop red food colouring; 3 Tbsp. sweetened flaked coconut, divided; 1/3 cup white candy coating wafers; 2 white chocolate chips; 2 tubs (280 g each) Philadelphia Cream Cheese Whipped Frosting, divided; 2 chocolate candy coating wafers; 1 tube (120 g) pink decorating icing

Ingredients

1 pkg. (2-layer size) white cake mix
1/8 tsp. water
1 drop red food colouring
3 Tbsp. sweetened flaked coconut, divided
1/3 cup white candy coating wafers
2 white chocolate chips
2 tubs (280 g each) Philadelphia Cream Cheese Whipped Frosting, divided
2 chocolate candy coating wafers
1 tube (120 g) pink decorating icing

	PREP TIME 20m	COOK TIME 2h25m	TOTAL TIME 2h45m
YIELD 16 servings, 1 piece (73 g) each

Instructions

Line 2 (8-inch) round pans with parchment; spray with cooking spray.
Prepare cake batter and bake in prepared pans as directed on package.
Cool 10 min.
Remove cakes from pans to wire racks; cool completely.
Meanwhile, mix water and food colouring until blended.
Add to 1 Tbsp. coconut in small resealable plastic bag; seal bag, then shake bag to evenly tint coconut with food colouring.
Draw 2 (5-1/2-inch-long) bunny ear shapes on additional sheet of parchment paper; turn paper over.
Melt white candy coating wafers as directed on package.
Reserve 1 Tbsp. melted white candy coating for later use; spoon half of the remaining white candy coating evenly onto centre of each ear template on parchment.
Spread into ear shapes, staying within the traced lines.
Sprinkle pink coconut onto centres of ears, then sprinkle white coconut over remaining candy coating on ears.
Refrigerate 10 min. or until candy coating is firm.
Peel ears carefully off parchment.
Place, coconut sides down, on additional parchment sheet.
Spread thin line of half of the reserved melted white candy coating down centre of each ear.
Gently press lollipop stick or wooden skewer into candy coating, extending end of each stick 3 inches beyond bottom of each ear.
Refrigerate 10 min. or until candy coating is firm.
Spread small dab of cream cheese frosting onto flat side of each white chocolate chip.
Place on centres of chocolate candy coating wafers for the bunny's eyes; press chips gently into wafers to secure.
Place 1 cake layer, bottom side up, on plate; spread with 3/4 cup of the remaining cream cheese frosting.
Top with remaining cake layer, top side up.
Spread remaining cream cheese frosting onto top and side of cake, swirling frosting to resemble the bunny's fur.
Refrigerate 1 hour.
Insert ears into top of cake.
Gently press eyes into frosting in side of cake.
Fit tube of pink decorating icing with small round tip; use to make the bunny's mouth.
Change to rosette decorating tip, then use to add rosettes around bases of ears with remaining pink icing as shown in photo.