Cakes and Frostings

PETER RABBIT CAKE

  • 1 pkg. 18 1/4 oz. White cake mix
  • 1 can (16 oz) Vanilla frosting
  • 1 3/4 cups Flaked coconut, divided
  • 2 drops Red food coloring
  • 2 drops Green food coloring
  • Assorted jelly beans
  • 1 stick Black licorice, cut 1/8" strips

    • Mix and bake cake according to package directions, using two greased and floured 9-in. baking pans. Cool for 10 minutes; remove from pans to wire racks to cool. For bunny's head, place one cake on a 20-in. x 14-in. covered board. Cut remaining cake into two ears and one bow tie (see photo). Place ears 4 in. apart on top of head. Place bow tie so it fits in curve of head (see photo). Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in. of the edges. Place green coconut around the cake. Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. piece. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!