Easter bunny butt cake

Equipment

• 1 20cm round ovenproof bowl
• 1 muffin tin
• 1 cupcake liners
• 1 mixer
• 1 mixing bowl
• 1 serving tray
• 1 knife
• 1 skewer or large toothpick
• 1 resealable bag
• 1 scissors

Instructions

1. Preheat oven to 200°C conventional (180°C fan-forced). Grease and flour a 20cm round ovenproof bowl (for the bunny butt) and line 3 cups of a muffin tin with cupcake liners (these will be your bunny tail and paws). In a mixing bowl, using a mixer, combine the cake mix, water, oil and eggs and beat for 2-3 minutes until you have a smooth consistency. Fill 3 cupcake cups 2/3 full. Pour remaining mixture into the glass bowl.
2. Place both in the oven, removing the cupcakes from the oven after the first 20 minutes and then cook the bowl for a further 40 minutes (a total of 60 minutes for the bowl). Test the cake with a skewer and if it comes out clean, the cake is ready. Cool the cakes for 5 minutes and remove from the bowl to cool further.
3. Remove 2 tablespoons of frosting from the container and set aside to frost the bunny tail. In a bowl, mix the remaining frosting with pink food colouring until thoroughly combined. Place the bunny butt on a serving tray. Smooth a spoon of frosting under it so it sticks to the tray. Place the 2 cupcake paws into place and cut the marshmallow in half and place them on top of the paws to make heels. Use a knife to smooth a thin coat of frosting over the whole cake. Place in the freezer for 30 minutes. This is called a “crumb coat”.
4. Give the whole cake a second coat of frosting. Sprinkle liberally with 2 cups of coconut. Frost the bunny tail with the reserved white icing and roll in coconut. Use a toothpick or skewer to secure into place on the bunny butt.
5. Using a roll-up, cut 2 large oval paw pads and 6 smaller round ones with scissors. Use leftover frosting to adhere to the bunny paws. Brush away any excess coconut around the bunny. Place the remaining cup of coconut in a resealable bag with green food colouring and massage until coloured evenly. Sprinkle green coconut around the bunny to make “grass”.
6. Using the cardboard and scissors, cut 2 long bunny ears and fold over a flap on the bottom of each. Slide these under the head of the bunny and adjust to stand up. Place the carrot beside the ears and sprinkle with a little crushed Oreo.