EASTER BUNNY RABBIT CAKE RECIPE - BETTYCROCKER.COM
Bake up this easy bunny cake made with two cake rounds and some cupcakes for your Easter gathering. Learn to make this recipe with our how-to.
Provided by Betty Crocker Kitchens
Total Time 3 hours 45 minutes
Prep Time 1 hours 0 minutes
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pans). Grease two 6-inch round cake pans, one 10-oz custard cup, 2 regular-size muffin cups and 1 mini-sized muffin cup with shortening; coat with flour (do not use cooking spray).
- Make cake batter as directed on box. Pour cake batter in custard cup, 2 muffin cups and 1 mini muffin cup filling about two-thirds full; divide remaining batter between cake pans.
- Bake 6-inch cake rounds and custard cup 21 to 26 minutes, cupcakes 17 to 21 minutes and mini cupcake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from cake pans, custard cup and muffin cups; place rounded sides up on cooling racks. Cool completely, about 30 minutes. Using serrated knife, cut off rounded portion of cakes.
- Place 6-inch cake, cut side down on tray; spread 1/3 cup frosting over cake. Top with remaining cake round, cut side up. Trim a small amount of edge off custard cupcake so it can stand on top of 6-inch cake round. Insert wooden skewer through top of head through cake rounds for stability; trim skewer as needed. Spread thin layer of frosting over side and top of layered cake and bunny head to seal crumbs. Use frosting to adhere cupcakes to front of 6-inch round cakes for feet. Use toothpicks to secure feet, if necessary; spread thin layer of frosting over feet to seal crumbs. Cut mini cupcake in half; place cut side down on top of cake for bunny arms. Cut 3 marshmallows in half lengthwise. Place 3 marshmallow halves, cut sides down, on top of each cupcake to make toes of feet. Place 1 full marshmallow behind cake to make bunny tail. Freeze cake 30 to 45 minutes to set frosting.
- Spread remaining frosting over cake. Unroll red fruit flavored snack. Cut 2 large circles and 12 small circles out of snack. Press onto bottoms of bunny feet and front paws.
- Place blue chocolate candies and red licorice on bunny face to make eyes and mouth. Cut remaining marshmallow in half crosswise. Using edible black pen, draw whiskers on each marshmallow half. Place on bunny face to make cheeks.
- Unroll punch berry fruit flavored snack; cut into 3 sections. Wrap around Bugles™ snacks to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot and cut exposed end lengthwise into thirds to make greens on carrot.
- 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.
Nutrition Facts : Calories 310 , CarbohydrateContent 44 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 0 g, TransFatContent 2 g
BUNNY BREAD W/DIP IN TUMMY! RECIPE - FOOD.COM
I can't wait to make this for Easter! Bunny-shaped bread with a hollowed out tummy filled with dip! All surrounded by fresh veggies and crackers for dipping! From Quick Cooking magazine, 2002!
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut a fourth off of one loaf of dough; shape into a pear to form head.
- For body, flatten remaining portion into a 7x6" oval; place on a greased baking sheet.
- Place head above body.
- Make narrow cuts, about 3/4" deep, on each side of head for whiskers.
- Cut second loaf into 4 equal portions.
- For ears, shape 2 portions into 16" ropes; fold in half.
- Arrange ears with open ends touching head.
- Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws.
- Cut two 1" slits on top edge for toes.
- Position on each side of body at bottom.
- Divide fourth portion of dough into 3 pieces.
- Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose.
- Place paws on each side of body at top of body.
- Place cheeks and nose on face. Add raisins for eyes and almond for teeth. *You can secure cheeks and nose with pieces of toothpick to hold in place. You can also use a halved white jelly bean instead of the almonds if desired. *Do not use the jelly bean though until just before serving, or it will melt a little and get grainy. (So place the teeth on just before serving.).
- Brush dough with egg.
- Cover and let rise for about 30-35 minutes or til doubled.
- Bake at 350º for 25-30 minutes til golden brown.
- Remove to a wire rack to cool.
- Place bread on a lettuce-lined 16x13" tray.
- Cut a 5x4" oval in center of body.
- Hollow out bread leaving a shell.
- Cut bread into cubes for dipping.
- Line hole in belly with lettuce leaves, fill with dip.
- Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
- *That is to be 2 (1 lb.) loaves of bread dough, there must be a glitch because it won't go through!
Nutrition Facts : Calories 6.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 15.5, SodiumContent 5.9, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0.1, ProteinContent 0.5
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EASTER BUNNY CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 10 minutes
Calories 330 per serving
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
HOW TO MAKE CARROT BUNNY CAKE - BEST CARROT BUNNY CAKE RECIPE
From womansday.com
Total Time 2 hours 25 minutes
Category Easter, spring, baking, dessert
- Heat oven to 325°F. Lightly oil three 8-inch cake pans, then line with parchment paper; oil parchment. In a large bowl, sift together flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Using an electric mixer, beat together sugar, eggs, and butter on medium-high speed until mixture is pale and has almost doubled in volume, 2 to 3 minutes. Fold in flour mixture until not quite combined, then fold in carrots, apricots, pecans, and orange zest. Divide batter between prepared cake pans and bake, rotating pans halfway, until a wooden pick inserted into center comes out clean, 40 to 55 minutes. Transfer pans to wire racks to cool for 10 minutes before inverting onto rack to cool completely. On a work surface lightly dusted with cornstarch, roll white gum paste 1/8 inches thick and cut out bunny ears. Repeat with pink gum paste, making smaller ear shapes. Using a little water as glue, stick pink ear shapes inside white ears. Wrap the top of one ear over a rolling pin to create a curve, then let dry at least 2 hours or up to 3 days. Make bunny cheeks and nose using white and pink gum paste. For eyes, roll gum paste into logs, shape, and spray with edible gold spray. Let dry at least 1 hour. Using an electric mixer, beat cream cheese and butter on low speed until smooth. Gradually add confectioners’ sugar, then increase speed to medium and beat to combine. Mix in vanilla. To assemble, using a large serrated knife, cut tops off cakes to make even. Cut each cake in half through equator so there are 6 layers. Using a little frosting as glue, place 1 layer on an 8-inch cardboard cake round, top with 1/2 cup frosting, and top with another cake layer. Repeat until all 6 layers are used. Cover cake in thin layer of frosting, then refrigerate at least 20 minutes. Spread with remaining frosting, using a large offset spatula to make icing smooth, then refrigerate at least 20 minutes. Once gum paste is dry, press ears into top of bunny cake and gently push cheeks, nose, and eyes onto front of cake. For whiskers, stick 2-in. pieces spaghetti into cheeks. Wrap bottom of cake with ribbon and top cake with flowers if desired.
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