FLUFFY BUNNY BUTT CAKE
Surprise your Easter brunch guests with a Fluffy Bunny Butt Cake! This delightful bunny butt cake features yellow cake, JELL-O White Chocolate Flavor Instant Pudding, COOL WHIP and mini marshmallows. Add green food dye to shredded coconut for a pretty grass display.
Provided by My Food and Family
Categories Holiday Recipes
Time 2h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Pour 2/3 cup batter into each of 3 paper-lined muffin pan cups, then pour remaining batter into 1-1/2-qt. ovenproof bowl sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted into centers of cupcakes comes out clean. Remove cupcakes from oven; cool. Meanwhile, leave cake in oven to bake additional 25 to 30 min. or until toothpick inserted into center of cake comes out clean.
- Remove cake from oven; cool 10 min. Run knife around edge of cake to loosen cake from bowl; invert bowl onto wire rack. Carefully remove bowl; cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake, flat side down, on plate; frost with about 2/3 of the pudding mixture. Place cupcakes on cake for the bunny's tail and feet as shown in photo, securing cupcakes to large cake with toothpicks, if necessary. Spread cupcakes with remaining pudding mixture.
- Flatten 2 marshmallows; brush with water, then dip into colored sugar. Cut 3 of the remaining marshmallows in half; dip cut sides of marshmallow halves into colored sugar. Add colored marshmallows to the bunny's feet. Cover tail with remaining marshmallows.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g
CHOCOLATE BUNNY BUTT CAKE
Is this funny bunny digging in the dirt and raiding the garden of carrots? Hop to it and make this all chocolate bunny butt cake recipe before he gets away! Learn to make this recipe with our how-to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
- Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
- Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
- Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
- Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Nutrition Facts : Calories 470, Carbohydrate 67 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 43 g, TransFat 2 g
BUNNY BUTT CAKE
Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
- Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
- Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
- Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
- Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g
EASTER BUNNY 'BUTT' CAKE
This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.
Provided by Barb Cook
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h10m
Yield 11
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
- Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
- Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
- Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
- Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
- Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
- Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
- Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
- Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.
Nutrition Facts : Calories 725.9 calories, Carbohydrate 76.1 g, Cholesterol 51.5 mg, Fat 46.3 g, Fiber 7.2 g, Protein 6.4 g, SaturatedFat 27.5 g, Sodium 393.9 mg, Sugar 47.7 g
COCONUT BUNNY BUTT CAKE
Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
- For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
- For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
- With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
- Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.
EASTER BUNNY BUTT BALLS RECIPE BY TASTY
Easter bunny balls are easier than you think! If you love cake pops, you will love these easy cake balls. Have fun and play around with pastel sprinkles! You can make Easter bunny butts or Easter eggs. Lay them on some fake green grass or dip in green sugar sprinkles. Everyone will love these at Easter brunch, especially the kids.
Provided by Mia Hermsen
Categories Desserts
Time 55m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Bake the cake according to the package instructions. Let cool completely.
- Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
- Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
- Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
- Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
- Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 38 grams
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