EASTER BUNNY CAKE IMAGES RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
• 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.

Steps:

• Assemble cake layers on a flat surface. Cut 2 opposite edges of 1 cake layer into "ears". A "bow tie" shape will be remaining after the ears are cut out. Arrange ears above the whole cake layer, and place bow tie below whole cake layer.
• Spread face and ears with vanilla frosting. Spread bow tie with chocolate frosting. Fill a piping bag with remaining chocolate frosting and pipe whiskers, mouth, and eyes on bunny face. Fill a piping bag with pink frosting and pipe a small oval on the ears and a round nose on the face. Place candy eyeballs on face.