They’ve been practicing for Easter, no doubt. 😉
As part of the preparations for the Easter festivities tomorrow (big doings here — the kids are bringing our perfect little granddaughter here for Easter so she can meet some more of her family…a small brunch here, then a bigger shindig up at my in-laws), I got a hankering to make a bunny cake, just for fun. (And see, there’s even proof — there’s a pic!)
This is a quick and easy to do cake, as the fine folks from Kraft illustrate:
Me being me, though, I used a sugar-free yellow cake mix (Pillsbury has one made with Splenda), light Cool Whip, and sugar-free candies to decorate it (except for the “whips,” the thin strips of candy I used for the whiskers and to outline the tie). It came together easily and was really fun to do — the most challenging part was finding a tray large enough to hold it! (Do keep in mind, though, that the cake must be refrigerated — you need to keep room in your ‘fridge.)
This smells yummy as it bakes, and you can’t help but giggle as you decorate it. 🙂
Bunny Cake (Based on Kraft’s recipe — makes 16 or so servings)
- 1 package (2-layer cake size) yellow sugar-free cake mix
- 1 (8 ounce) container Cool Whip light (I didn’t use all 8 ounces)
- 1 (7 ounce) package flaked coconut (I didn’t use all of it)
- Assorted sugar-free candies to decorate
- Prepare and bake cake according to package directions. LET COOL COMPLETELY.
- Use one layer for the face; cut the other layer into three pieces with a serrated knife to serve as the tie and ears.
- Assemble cake to resemble a bunny, using a small amount of light Cool Whip to attach pieces to each other.
- “Frost” the cake with light Cool Whip. (You can tint the Cool Whip with food coloring, if you like.)
- Sprinkle with coconut.
- Decorate with sugar-free candies.
- Keep refrigerated.
It’s so cute, it may well get you over your fear of the Killer Bunny (go on, take a look — relive some Monty Python!!):
And put you more in mind of Harvey (LOVE this movie — don’t you??):
Hoppy Easter Eve, y’all. 🙂