1. EASTER BUNNY CAKE
Gourmet Recipe perfect for Easter

2. CELEBRATE EASTER WITH THIS CUTE COCONUT-
TOPPED BUNNY CAKE.
E S T I M AT E D P R E PA R AT I O N T I M E F O R
THIS SPECIAL RECIPE WILL BE ONE HOUR, AND THIS
RECIPE CAN BE CATERED 12 -14 PEOPLE.

3. INGREDIENTS
Frosting: Bunny:
 3 sticks (12 ounces) unsalted  2 baked 9-inch round cake layers
butter, at room temperature  1 1/4 cup sweetened flaked coconut
 2 store-bought biscotti
 6 cups confectioners' sugar
 1 tube pink decorating icing
 Pinch fine salt
 2 black jelly beans
 1 tablespoon vanilla extract  2 marshmallows
 2 to 3 tablespoons milk  1 white jelly bean, halved lengthwise
 1 pink jelly bean
 1 black licorice wheel, such as Haribo

4. PROCEDURE

5. 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.

6. 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.

7. 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.

8.  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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. THIS IS BROUGHT TO YOU
BY: