A little frosting magic turns an ordinary round cake into a fun Easter Bunny Cake recipe.
- 1 (18.25 oz.) box of yellow cake mix
- 1/4 cup of white shortening
- 1 tsp egg white powder
- 3 cup icing sugar
- 1/4 cup of water
- 1/2 tsp clear vanilla
- 1 pinch of cornstarch
- 3 strands of uncooked spaghetti
- 2 red-hot candies
- Pink food coloring
Bake cake as directed on the box using 2 round pans. Set to the side to cool completely.
Cream shortening in a large mixing bowl using an electric mixer.
In another mixing bowl, combine the egg white powder and icing sugar.
Carefully add a little bit of the egg powder-sugar mixture to the shortening and mix, then add a little bit of the water, and mix.
Continue to alternate between the egg powder-sugar and water until both are fully incorporated into the shortening. Make sure to mix well after each addition.
If the mixture is too thin, add some sugar. If it is too thick, add water.
Add in the vanilla and beat on medium for 6 minutes.
Place a 1/4 cup of the icing in a separate bowl.
Tint with pink food coloring until desired shade is achieved. Set aside.
Cut bunny ear shapes from lightweight cardboard.
Color the ears with felt tip markers.
Glue toothpicks to the underside of the ears at the bottom. Allow about half the length of the toothpicks to stick out. Set aside to dry.
Center the bottom layer of cake on a dab of frosting on a platter.
Spread a thin amount of frosting evenly across the top.
Add the second cake layer.
Using the star tip on a pastry bag, push out long-tip stars over the entire cake to look like bunny fur. (Practice making stars before decorating the cake if you are unfamiliar with this technique.)
Add extra stars to the cheek and ear areas of the bunny face.
Use the pink icing to make the eyes, nose and tongue.
Carefully flatten the pink icing with your finger, dipped in cornstarch.
Place a red candy in the bottom portion of each eye.
Break the spaghetti pieces in half and coat each with pink icing by sticking them, one at a time, into a pastry bag filled with the pink icing. Carefully pull out the pasta while gently squeezing the bag. Set aside to dry.
Stick the frosted spaghetti into the edges of the bunny cheeks to form whiskers.
Attach the ear pieces to the top of the bunny head.
The Easter Bunny Cake recipe serves 8.