bunny butt cake

I came, I saw, I laughed, I baked. I was wandering around on pinterest and spotted the bunny butt ... it was love and giggles at first sight. What a hilarious, happy, smile-inducing cake, and I don't think one can say that about many cakes. Can you?

 
It's officially called a chocolate bunny butt cake, and with all those crushed wafers around it, perhaps you're expecting chocolate, but I say, make the cake any flavor you like. I chose carrot for my test run.

The batter is baked in both a bowl and cupcake tins.

 

 Marshmallows are used to create heels.

 

 Shredded coconut shows up better against a colored frosting.

Bunny Butt Cake
from betty crocker.com

1 box cake mix

water, vegetable oil and eggs, as called for on box

tray or cardboard covered with wrapping paper and plastic

1 tub of 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)

2 strawberry or cherry tangy taffy candies

1 red fruit roll up

3 green-colored sour candies, separated into strips

construction paper

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.

Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into a 1 1/2-quart bowl.

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.

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.

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. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.

Roll up fruit snack to make carrot shapes. 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.

n.b. For our bunny, The Daughter crafted the ears out of candy melts, not construction paper. We regrettably didn't get to the carrots, which would have been a great addition to the presentation. 

The post may be linked up with the following link parties:
Sundae Scoop, Sunday Showcase, Just Something I Whipped Up, Sweet Indulgences, Melt in Your Mouth Monday,  monday funday, Make Something Monday,  Tasty Tuesday, Tempt My Tummy Tuesday, Tasty Tuesday Party, Tell Me Tuesday, Crazy Sweet Tuesdays, Take A Look Tuesday, What's Cooking Wednesdays, oh how pinteresting!, What I Whipped Up Wednesday, Something Swanky, Chic and Crafty, chatting over chocolate, dc in style