This classic Easter Bunny Cake has been a tradition in many families for years. You don't need any fancy cake pans to make this adorable Easter bunny cake, just two round cake pans.
Ingredients
2baked 9-inch round cakescooled
1 2 cups of white frosting.or 8 oz. COOL WHIP Whipped Topping, thawed
Coconut
Eyes - White Wilton candy melt with a chocolate chip
Whiskers & mouth - black candy melts or black licorice
Pink food coloring for ears and noseor use red/pink candy.
Instructions
Leave 1 cake whole. For the second cake, use a knife to cut into 3 pieces as shown in the picture below. Arrange on a large board or platter to resemble a bunny's head and bow tie, using small amount of frosting or Cool Whip to attach pieces to each other.
Frost cake
Sprinkle with coconut
Decorate as shown in picture. For pink areas, mix coconut with a drop of food coloring.
For mouth and whiskers: Melt a few black candy melts in microwave safe container for 30 second intervals on 50% power until melted. Place in ziplock bag, snip off corner and on wax paper make whiskers and mouth - allow to harden.
Notes
*If you don't have candy melts around the house you can use frosting or candy.