I appreciate a forgiving recipe. It’s comforting to know that if you screw something up, just a little bit of this…or a little bit of that, can save it.
So when I was at my cousin’s house last weekend for an early Easter dinner and she was panicking about forgetting to add the milk to her scalloped potatoes after it had been baking an hour, I told her not to fret. “Just add the milk anyway, mix it around a little, and top it with a ton of cheese. You can’t go wrong with more cheese. Cheese can save anything!” I said. Sure enough, the potatoes were still delicious and I ate way too much of it.
When she accidentally added a whole cup of oil to the boxed carrot cake we were making for dessert–instead of the 2/3 cup the recipe called for–she frantically started spooning out the excess. I told her not to worry. “More oil can only make it taste BETTER and moist!” I proclaimed. Yes, it made the cake a little more soft and crumbly than was ideal, but it all worked out and we made the cutest little bunny butt cake ever (see below).
And when I accidentally drowned the Baked Spinach Dip Mini Bread Bowl appetizers with so much spinach dip that you couldn’t find the bread part…well. OK. We just decided not to bake that batch.
The point is, we made the cutest bunny butt cake ever, and you should make it too. (It’s made using boxed cake, shhhh) It’s fun, easy, and the kids love it.
Until you tell them it’s a butt…
Bunny Butt Cake
Recipe adapted from Betty Crocker: http://www.bettycrocker.com/recipes/bunny-butt-cake/09cd82c8-ada0-4de7-bd85-2cd60ef67b7f
1 box cake mix of your choice (we used carrot cake)
(Water, vegetable oil and eggs called for on cake mix box)
1 container white frosting (cream cheese frosting is great)
Red food coloring
Green food coloring
1 jumbo marshmallow, cut off two ¼-inch slices (for bunny feet)
3 cups shredded coconut
10 pieces small round candies for bunny toes (I’m not entirely sure what kind of candy we used)
Jelly beans to decorate “grass” (optional)
A couple toothpicks
Heat oven to 325°F. Grease 1 1/2-quart oven-safe bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full.
Pour remaining batter into 1 1/2-quart bowl.
Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes. Place cake on a large plate or tray.
Spoon frosting into large bowl. Add red food color to make desired pink color.
Spread 1/3 cup frosting over cake.
Use toothpicks to adhere cupcakes to bowl cake for feet and bunny tail.
Spread remaining frosting over cake.
Sprinkle cake with 2 cups of the coconut, making sure every part of the “bunny” is nicely covered; press gently to adhere.
Using toothpicks, adhere marshmallow slices to bunny feet. Press on round candies for toes.
Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted (or just carefully mix in a bowl). Surround bunny with tinted coconut.
Cut ears from construction paper. They don’t have to be perfect. We made one ear that was longer than the other, oops.
Wrap ends that will be inserted into cake with plastic food wrap or aluminum foil. Insert into cake, or place underneath cake.