Easter Bunny, soft and white
Hopping quickly out of sight,
Thanks for all the smiles you bring,
And Easter eggs that welcome spring
The Easter bunny arrived early this year. He usually brings baskets of colorful eggs, candies and chocolates for the children on Easter morning. At the Ford household, he left behind this adorable bunny cake. Everyone enjoyed eating the delicious treat – parents, grandparents, siblings and cousins.
The origin of the Easter Bunny comes from Germany. The first people to celebrate Easter festivals were Anglo-Saxons. In several cultures, rabbits are traditionally related to the moon. Indirectly, they may have become associated with Easter, since the date of Easter is determined by varied phases of the moon.
Kerry Ford, a creative cook, said the bunny cake was easy to make and didn’t require special cake pans. The recipe is below, complete with a diagram for cutting the cake into a bunny head. Tuck the recipe in your files and treat your family and friends to a delicious bunny cake next year.
1 package white cake, yellow cake or carrot cake mix
3 1/2 cups flaked coconut
2 containers ready-made vanilla or cream cheese frosting
Around 30 small jellybeans
6 pretzels or strips of licorice
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans. Prepare cake batter with as directed on package.
Divide batter evenly between the prepared pans. Bake and cool cake as suggested on the package.
Place one whole 9 inch cake layer on a large decorative serving board or tray, forming the bunny head. Form the ears and bow tie. From the second layer, cut 2 convex shaped ears from each side, referring to the drawing below. Place an ear on each side of the bunny head. Using the remaining piece for the bowtie, place it about 1/2 inch below the bunny head.
Cover the bunny head, ears and bow tie with frosting. Pat coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans then use pretzels to make the whiskers.
Tint some extra coconut with green food coloring then place it around the bunny.
- Tint the bunny ears pink using hot pink sugar crystals or pink tinted frosting or pink-tinted coconut.
- To frost the cake with ease, chill or freeze layers about 1/2 hour before frosting.
- Put some coconut in a zip-top bag and add a couple of drops of green food coloring. Shake until coconut turns evenly green.
- For a different taste, frost the cake with Cool Whip. Store cake in the refrigerator.
- Use Jr. Mints for the eyes.
Photos by S. Slack