Easter Bunny Cakes

It's almost Easter and my kids are getting so excited to decorate eggs and for the Easter bunny to come.  Last year I made these Betty Crocker Easter bunny cakes for my kids and they just loved them.  Now cake decorating is not my thing, I mean I can bake but, fancy frilly decorating just isn't my game. This recipe is super EASY, fun, and the kids could actually help.  I think we will make them a family tradition and make them again this year.  Happy Easter annd enjoy! 

1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
2	containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
	Neon purple and/or pink food color
	Construction paper (inedible)
2	small marshmallows, cut in half, flattened
2	small jelly beans, cut in half
2	(5-inch) strips rainbow-colored sour candy, separated into strips
2	large jelly beans or candy-coated chocolate-covered peanut candies
2	rectangular-shaped white chewing gum, cut in half
2	large marshmallows

 

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.

In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.

Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.