Easter-Bunny Cake

Name: Easter-Bunny Cake
Yield: 16
Ingredients: 2 box poundcake mix; 2 can ready-to-spread vanilla frosting; Assorted candies such as jelly beans, jelly candies and nonpareils; Red or black licorice lace; Colored-sugar, cinnamon candies; Small snowball-type cake or cupcake; Orange food color (or a few drops each red and yellow); 1 can almond paste or marzipan; Parsley sprigs

By Sarah ReynoldsPublished: Jan 1, 2012

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Ingredients

2 box poundcake mix
2 can ready-to-spread vanilla frosting
Assorted candies such as jelly beans, jelly candies and nonpareils
Red or black licorice lace
Colored-sugar, cinnamon candies
Small snowball-type cake or cupcake
Orange food color (or a few drops each red and yellow)
1 can almond paste or marzipan
Parsley sprigs

Directions

1. Step 1Heat oven to 325°F. Grease and flour a 1-quart ovenproof bowl, 2 1/2-quart ovenproof bowl and one 12-ounce custard cup (for the ears).
2. Step 2Prepare both boxes cake mix at one time as directed on package. Put 3/4 cup batter into the custard cup, 2 cups into the 1-quart bowl and the remaining batter into the 2 1/2-quart bowl.
3. Step 3Bake all at one time on one oven rack: custard cup 25 to 30 minutes, 1-quart bowl 35 to 40 minutes and large bowl 50 to 55 minutes. Cool all 10 minutes before inverting on rack to cool completely.
4. Step 4Cut custard-cup cake in half. Trim to ear shape. Arrange cakes in shape of bunny on serving tray. Cover with frosting and decorate as shown above.
5. Step 5Carrot: Knead food coloring into marzipan until evenly tinted. Form in shape of carrot. Mark ridges with back of a knife. Add parsley-sprig greens.