Print Recipe
 Kraft Easter Bunny Cake
Course Dessert
Servings
Ingredients
  • 1 9 x 13 cake
  • Miniature marshmallows
  • Strawberry jelly
  • Coconut
  • Angel Mallow Frosting or other
  • 1/2 cup sugar
  • 2 egg whites
  • 2 tablespoon water
  • 2 cup Marshmallow Cream
  • 1/2 teaspoon vanilla
Course Dessert
Servings
Ingredients
  • 1 9 x 13 cake
  • Miniature marshmallows
  • Strawberry jelly
  • Coconut
  • Angel Mallow Frosting or other
  • 1/2 cup sugar
  • 2 egg whites
  • 2 tablespoon water
  • 2 cup Marshmallow Cream
  • 1/2 teaspoon vanilla
Instructions
  1. Bake one 9-inch x 13-inch cake of your choice
  2. Cool 10 minutes and remove from pan
  3. Trace Easter Bunny pattern onto paper. Place Easter Bunny Cake Pattern on cake cut cake along the outline.
  4. Place bunny cake on tray
  5. Attach tail to bunny with wooden picks
  6. Frost bunny completely with pink Angel Mallow Frosting (or another frosting)
  7. Reserve some frosting for a deeper pink and frost center strip of ear and whiskers.
  8. Use marshmallows for nose and eye, decorate eye and mouth with strawberry jelly
  9. For daisies, cut Kraft Jet-Puffed Marshmallows crosswise into petals on the cake in a daisy design. Use miniature marshmallows for centers. Use mint jelly for stems. Cut miniature marshmallows crosswise for leaves.
  10. Angel Mallow Frosting
  11. Combine sugar, egg whites, and water in double boiler
  12. Beat with electric or rotary beater over boiling water until soft peaks form
  13. Add marshmallow cream, beat to stiff peaks
  14. Remove from heat, beat in 1/2 teaspoon vanilla and few drops of red food coloring.