Easter-Bunny-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 6 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (from about 1 box of cake mix)
2 (16-oz.) containers of store-bought white frosting
Red food dye
Black icing gel
Instructions:
1. Line a sheet pan with a sheet of aluminum foil. Shape the Cake-Shaping Strip into a shape of the bunny. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layer around the strip, cutting the foil if needed. Press small balls of foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage. Wrap additional 3x6-inch pieces of foil around select regions of the strip if needed to prevent leaking.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Apply a thick layer of white frosting to the cake. To make the bunny's "fur", repeatedly place a flat edge of a table knife on the frosting a lift the knife up. Alternatively, apply a medium-thick layer of icing on the cake and sprinkle coconut over the iced cake.
5. Add one drop of red food dye to a little bit of red frosting to make pink frosting. Pipe on a pink nose.
6. Using the black icing gel, pipe on an eye and ear marking.
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