The Dish Archive: Bunny Cake
The Restaurant: Veronica's Sweetcakes
The Chef: Veronica Ryan
The Dish: Coconut Bunny Cake
It wouldn't be Easter without a visit from the Easter Bunny, and at Veronica's Sweetcakes in Marshfield, this particular bunny is as sweet as it gets!
Coconut Bunny Cake Recipe
--1 layer of an 8 or 9 inch round cake
--Approximately 6 cups of vanilla buttercream
--One 1 lb. package of flake coconut
--Food colors: pink, green, blue, yellow, orange and black
--Assorted spring candies (jelly beans, foil eggs, malted milk eggs, sprinkles)
--10-inch plate or cake board
--Assorted cups, bowls, spatulas and pastry bags
--2 pink pipe cleaners
Cut the cake layer into two semi-circles. Join the layers together with a layer of white buttercream. Place the joined layers onto the cake board, standing vertically, a little off center and frost entirely with white. Press the coconut flakes onto the cake.
Using additional white frosting, pipe the bunny's head and tail. Pipe chicks using yellow and orange frosting, pipe a carrot using orange, and frost the cake board with green buttercream for grass. Add eyes, whiskers and nose with butter cream and candies. Bend pipe cleaners to create ears.
Finish off with candies and sprinkles.
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