Bunny Cake

The girls helped me make a bunny cake this evening. I use the word "help" very loosely. I was constantly having to snatch candy out of their hands that was meant for the cake. Even so, it was another fun activity that I plan to make a tradition every Easter. I have included the recipe (which I got from the Kraft Recipes website) because it was fun and more importantly, easy.

Ingredients

2 baked 9-inch round white cake layers, cooled

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

suggested decorations (licorice, gumdrops, jelly beans)

LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.

FROST cake with remaining COOL WHIP.

SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Putting on the eyeballs (a.k.a gumdrops)

Time for the whiskers (pull n' peel twizzlers)
Madeleine is wearing 3D glasses that Steven brought home with him after seeing The Clash of the Titans.

Taking a brief break to pose for the camera.
Adding the final touches; jelly beans on the bunny's bow tie.
The finished cake
We are looking forward to eating it tomorrow after our Easter lunch.