SERVES 10 TO 12
I love Tuesday mornings because that’s when Theresa Karl comes to help out at my house in Sewickley. The minute she opens the door, the house is filled with her larger-than-life smile and her warm, kind demeanor. Sometimes, like before upcoming holidays, she brings delicious baked goods from her oven. My favorite is her Easter Bunny Cake, which always brings a chuckle and tastes really, really good.
1 box of your favorite packaged cake mix
1 can buttercream frosting
1 (7-ounce) bag sweetened coconut flakes
Red and green liquid food coloring
Pull ‘n’ peel licorice
Bake your favorite packaged cake mix in two 9-inch round pans. (Theresa likes to bake separate vanilla and chocolate cakes, using left over batter for muffins. To make the cakes even better, she adds an additional egg, replaces water with the same amount of milk, and replaces oil with an equivalent amount of melted butter.)
When the cakes have cooled, place them on a large cake board lined with aluminum foil. Leave one whole cake round. From the other cake, cut 2 bunny ears shapes from opposite edges of the round, using the remaining part of the round to form the bunny’s bowtie. Assemble the pieces as shown in the photo.
Spread the buttercream frosting on the tops and sides of the cakes. Sprinkle on coconut flakes for the furry parts of the bunny. (If you like, you can tint some coconut flakes pink for the inside of the ears and green for the grass around the outer edge of the bunny cake.) Decorate with strips of pull ‘n’ peel licorice for whiskers and mouth, and jelly beans for the eyes and nose. Outline the bow tie with chocolate chips or jelly beans.