Easter Bunny Cake

Recipe by: Roche Bros

Servings

Prep time

45 minutes

Cook time

95 minutes

Calories

649 kcal

Directions

Preheat oven to 350°; spray large oven-safe bowl with cooking spray. Line 3 standard muffin cups with baking cups; line prepared bowl with parchment paper so that paper extends about 2 inches over sides of bowl. In medium bowl, whisk flour and baking powder.
In separate large bowl, with mixer on medium-high speed, beat sugar and butter 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add milk and vanilla extract; beat 1 minute or until incorporated. Add flour mixture and beat 2 minute or until incorporated, scraping down bowl occasionally; pour into prepared bowl and muffin cups.
Bake cake and cupcakes 1 hour 35 minutes, removing cupcakes after 20 minutes, or until toothpick inserted in center comes out clean; cool completely in bowl and muffin cups on wire rack. Remove cupcakes from baking cups. Using overhanging sides of parchment paper, transfer cake to work surface; remove parchment paper.
Place cake, flat side down, on large platter; using pretzels, attach muffins to cake to create “bunny tail” and “bunny feet.” Spread frosting over cake in even layer; sprinkle with coconut and press lightly so coconut adheres. Press gum drops on “bunny feat” to create “toes”; place peanuts, gummy bears, malted milk balls, marshmallows and gummy worms around bunny on plater.
Cut cake into 14 slices.