Bunny Cake with Fluffy Coconut Frosting

Name: Bunny Cake with Fluffy Coconut Frosting
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Flaked coconut; 1 teaspoons coconut extract; 0 teaspoons cream of tartar; 3 egg whites; 12 servings Betty green gel food color; 12 servings Betty yellow gel food color; 12 servings Betty Easy Flow pink decorating icing; 12 servings Betty Easy Flow black decorating icing; 1 pinch Pinch of salt; 2 sheets pink card stock; 2 sheets white card stock; 355 milliliters sugar; 1 teaspoons vanilla; 158 milliliters water; 2 boxes Betty yellow cake mix; 1 sheet cardboard to make template; 2 skewers; 12 servings Tape

Bunny Cake with Fluffy Coconut Frosting requires roughly 2 hours and 35 minutes from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 691 calories, 5g of protein, and 16g of fat per serving. This recipe serves 12. com. If you have betty cake mix, vanilla, betty gel food color, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Spray four 9-inch round cake pans with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Make cake mix as directed on boxes, using water, oil and eggs.

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Add gel food color for desired color (see photos). Divide batter evenly among pans.

Ingredients you will need

Food Color

Bake as directed on boxes for 9-inch round pans. Cool 10 minutes.

Equipment you will use

Oven

Remove cakes from pans; place rounded sides up on cooking racks. Cool completely, about 1 hour.

Meanwhile, make a cardboard template by tracing the outside of your cake pan. Trace three more concentric circles.

Equipment you will use

Cake Form

Cut out the template rings.

Cut out each circle using a sharp knife and keeping it at a 90 degree angle. You should have 4 rings. Make a straight cut in three of the circles. Repeat with second cake. Gently separate the cake layers and alternate the two colors. You will end up with two cakes. You can freeze the second cake for another day.

Equipment you will use

Knife

Wrap cake layers in plastic wrap; place in the freezer to firm.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

In medium bowl, beat egg whites and salt with electric mixer on high speed just until stiff peaks form.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

In medium saucepan over high heat, mix sugar, water and cream of tartar; bring to boiling. Boil, without stirring, to 245F on candy thermometer. Slowly pour hot syrup in thin stream into the egg whites beating constantly on medium speed. Beat on high speed about 10 minutes or until stiff peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Add the coconut extract and vanilla.

Ingredients you will need

Coconut Extract

Vanilla

Immediately frost the cake with the coconut frosting.

Ingredients you will need

Frosting

Coconut

Add flaked coconut to the sides and make a border around the top of the cake.

Ingredients you will need

Coconut Flakes

Fold the white card stock in half and trace bunny ears.

Ingredients you will need

Stock

Cut out. Do the same with the pink paper, making a smaller shape for the inside of ear. Tape the pink inner ear to the white paper. Tape the skewers to the back of the paper.

Equipment you will use

Skewers