Saturday, April 7, 2012

How to Make an Easter Bunny Coconut Cake: a step by step photo guide, Part 2

As promised last weekend in Part 1 of my "How to Make an Easter Bunny Coconut Cake" post, here is Part 2 with my finished cake for tomorrow's party.  If you missed Part 1, please check it out!

This cake was a lot of fun to make, and I'm so excited to take it to the party tomorrow.  As you can see, I'm not a very skilled cake decorator, but maybe that will give you a little confidence to make it yourself, even if you don't have a lot of experience either.  :)

So continuing on from Part 1...

Step 4:

  • Bake your cake and cool it completely.
  • Use the paper cutouts as a guide to cut your cake, then arrange it on a platter or baking sheet.

Step 5:

  • Frost top and all sides of the cake with about 2 cups of white icing, or as much as is needed - be sure your icing is not too thick or it will tear the cut edges of the ears and bow tie.
  • Press 2 cups of the shredded coconut (toasted if you like, or not if you want it pure white) against the sides only of the cake, leaving the top with just the white icing.

Step 6:

  • Take the remaining 1 cup of icing and color small amounts of it with gel food coloring.
  • Pipe it onto the cake (just a plastic baggie with the corner cut off should work just fine) to create bunny features.  Just Google cartoon drawings of bunnies for inspiration!

Step 7:

  • Sprinkle the rest of the coconut onto the platter or baking sheet - you can even dye it green for fun.
  • Scatter assorted candy over the coconut

Step 8:

  • Show it off to your family and friends and enjoy!