Okay, so maybe from the title, you may be a little confused about this recipe. But I made it for Easter last weekend and I have to say that it both looked and tasted pretty good. I got the recipe from Betty Crocker's site. The cake is designed to look like a bunny that's digging into the ground for carrots, so you just see his behind. I was really worried that his tail was going to fall off the cake, but it managed to hold itself together pretty well. Thank goodness for toothpicks and a wooden skewer! Just take a look at how it turned out!
Bunny Butt Cake
- Ingredients:
- 1 box Betty Crocker® SuperMoist® dark chocolate or devil’s food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
- Red food color
- 1 large marshmallow, cut in half lengthwise
- 2 cups shredded coconut 2 cups coarsely crushed chocolate wafer cookie crumbs (about 40 cookies, I just used Oreos)
- 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag) (I bought Laffy Taffy but didn't end up using them because they didn't work well... I'm not sure what kind of candy this was supposed to be)
- 1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box) (I used strawberry)
- 3 green-colored sour candies, separated into strips (I used Sour Patch Kids)
- Construction paper
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
(I personally didn't do this whole freezing step. I frosted the cake and it pretty much used all of my frosting, and step 5 tells you to frost the cake more after it's frozen, but I didn't have enough frosting to do a second coat, so I didn't freeze it and left it as is. It still turned out fine!)
5. 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. (I used the fruit roll up so no pressing was needed.)Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
6. Roll up fruit snack to make carrot shapes. (I used my orange Sour Patch Kids since the Laffy Taffy didn't work.) 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.
I definitely had to change a few things to make this recipe work, especially since I didn't find the exact candies that the recipe called for, but I made it work and it still tasted delicious!
