Traditional Easter Recipes
Author: Jennifer Cheung on Kidspot Date Posted:2 April 2020
This Easter bunny butt cake will delight the kids and makes a great Easter centrepiece
Easter Bunny Butt Cake
Ingredients
- 1 Betty Crocker vanilla cake mix
- 1 cup (250ml) water
- 1/3 cup (80ml) vegetable oil
- 3 eggs (59g)
- 1 tin (453g) Betty Crocker creamy deluxe vanilla frosting
- pink food colouring
- 1 large marshmallow
- 250g shredded coconut
- 1 pkt (93g) fruit Roll-ups, strawberry flavour
- green food colouring
- 1 baby carrot
- 1 Oreo biscuit, crushed
Method
1) Preheat oven to 200C conventional (180C fan-forced). Grease and flour a 20cm round ovenproof bowl (for the bunny butt) and line 3 cups of a muffin tin with cupcake liners (these will be your bunny tail and paws).In a mixing bowl, using a mixer, combine the cake mix, water, oil and eggs and beat for 2-3 minutes until you have a smooth consistency. Fill 3 cupcake cups 2/3 full. Pour remaining mixture into the glass bowl.
2) Place both in the oven, removing the cupcakes from the oven after the first 20 minutes and then cook the bowl for a further 40 minutes (a total of 60 minutes for the bowl). Test the cake with a skewer and if it comes out clean, the cake is ready. Cool the cakes for 5 minutes and remove from the bowl to cool further.
3)Remove 2 tablespoons of frosting from the container and set aside to frost the bunny tail. In a bowl, mix the remaining frosting with pink food colouring until thoroughly combined. Place the bunny butt on a serving tray. Smooth a spoon of frosting under it so it sticks to the tray. Place the 2 cupcake paws into place and cut the marshmallow in half and place them on top of the paws to make heels. Use a knife to smooth a thin coat of frosting over the whole cake. Place in the freezer for 30 minutes. This is called a “crumb coat”.
4) Give the whole cake a second coat of frosting. Sprinkle liberally with 2 cups of coconut. Frost the bunny tail with the reserved white icing and roll in coconut. Use a toothpick or skewer to secure into place on the bunny butt.
5) Using a roll-up, cut 2 large oval paw pads and 6 smaller round ones with scissors. Use leftover frosting to adhere to the bunny paws. Brush away any excess coconut around the bunny. Place the remaining cup of coconut in a resealable bag with green food colouring and massage until coloured evenly. Sprinkle green coconut around the bunny to make “grass”.
6) Using the cardboard and scissors, cut 2 long bunny ears and fold over a flap on the bottom of each. Slide these under the head of the bunny and adjust to stand up. Place the carrot beside the ears and sprinkle with a little crushed Oreo.
Equipment
- pink cardboard, 1 skewer or large toothpick
Notes
- If you are in a hurry, you can skip the crumb coat but your finished product will look slightly messy.
- You may have to trim the top of your cake to make the "butt" sit flat.
- I have seen this recipe use a "dirt" base for the bunny instead of "grass". For this you can use crushed Oreo's instead of green coconut.
- This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
