This cake isn't really all that hard to make if you have the right equipment. Pastry bags are pretty inexpensive and come with many types of tips. You can find the egg white powder and clear vanilla along with icing sugar at many supermarkets or department stores that sell baking products. Any type of cake mix can also be used for this recipe.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
It's a Bunny Cake
1 (18.25 oz.) box of yellow cake mix
1/4 C of white shortening
1 T egg white powder
3 C icing sugar
1/4 C of water
1/2 t clear vanilla
1 pinch of cornstarch
3 strands of uncooked spaghetti
2 red hot candies
Pink food coloring
Cut out bunny ears from a piece of a light cardboard.
Glue toothpicks to back of each ear 1/4 way up from the small end of the ear.
Allow the glue to dry thoroughly then color in the ears with a red or pink felt tip marker.
Set the ears aside to dry well.
Mix the cake as directed on the package.
Prepare two round cake pans by spraying with a non stick cooking spray and dusting lightly with flour being sure to tap out any excess flour.
Bake the cake as directed on the package.
Allow the cake to cool completely on a wire rack.
Place the white shortening into a mixing bowl.
Use an electric mixer to cream the shortening.
In a small mixing bowl toss together the egg white powder and the icing sugar.
Alternating back and forth between the sugar mixture and the water add to the creamed shortening, mixing after each addition.
Add in the vanilla and beat on medium speed for 6 minutes.
If the icing seems to thin, add a little icing sugar to reach the desired consistency.
If the icing is too stiff add a little water to reach the desired consistency.
Remove 1/4 C of the icing and place in a separate bowl.
Tint with the pink food coloring until you reach the desired shade of pink.
Spread a dab of white icing onto the center of a cake platter.
Place one cake on the platter.
Spread a thin layer of icing on top of the cake round.
Add the second cake on top.
Using the star tip on a pastry bag, push out long tip stars over the entire cake to look like bunny fir rounding off the top.
Push out more stars in the cheek area of the bunny.
Push out stars around the outer edges of the ears.
Place a small amount of the pink icing on the front of the bunny face to form the eyes and tongue.
Push the icing down slightly to flatten in an oblong fashion using your finger dipped in the cornstarch.
Do the same for the bunny nose in a more rounded fashion.
Add the red candies on the eyes placing them at the bottom tip of each eye.
Break each strand of spaghetti in half.
Fill the pastry bag with the remaining pink icing.
Push each strand of spaghetti 2/3 of the way into the pastry bag.
Pull the strand of spaghetti out slowly as you gently squeeze the bag.
Allow the strands to completely dry.
Use the strands as the whiskers on the bunny by placing 3 strands on each side of the bunny face at the outside edges of the cheeks.
Attach the ears with the toothpicks at the top of the bunny head.