Easter Bunny Cake

Bake 2-9″ round cakes from your favorite recipe or 18.25 oz. box cake. Let cool completely.

Frosting:
6 Cups powdered sugar
3 sticks butter, softened
1 Tbs. vanilla extract
2- 3 Tbs. milk

Items to go on top of frosting:
1 1/4 Cups sweetened, shredded coconut
Gum drops for the nose and eyes
Marshmallows for feet and tail
Pink construction paper for the ears

In a large bowl, beat butter until softened. Slowly add powdered sugar and beat until almost incorporated. Add vanilla and milk and beat on high until smooth.

Remove cooled cakes from pans. Cover the flat side on one cake with a thin layer of frosting. Place the second cake, flat side down, on top of the frosting.

Measure 5″ from the side of the cake and cut across the cake making a piece with a 5″ radius and one with a 4″ radius. Place the large, flat side down, on a long platter or board as the body.

Cut the smaller piece in half making 2 wedges – one for the head and one side for the legs. With one wedge, place the head, with one flat side down and one flat side connected to the body.

Separate the two layers of the second of the second wedge and place one layer on each side for the legs. Use a serrated knife to trim and round the head and legs, and to flatten the front of the face. Save all cake scraps in a small bowl.

Tail: With a fork, mash the scraps in the bowl. Then form into a ball with your hands. Apply ball to back of bunny with frosting.

Frost the bunny cake with the frosting. Sprinkle the coconut and gently tap into the frosting.

Place a pink gum drop as the nose and two black gum drops as the eyes. Cut a marshmallow in half lengthwise and place as feet. Make 3 small cuts in the front of the foot to make the toes.

Fold pink construction paper in half and cut a 5″ arc (with fold in the middle) for each ear. Place between the body and head for the ears.