Easter desserts

Ingredients

6 cups confectioners' sugar

three sticks (12 ounces) unsalted butter, at room temperature

Pinch fine salt

one tablespoon pure vanilla extract

two to 3 tablespoons milk

2 baked 9-inch round cake layers (your favored recipe or an 18.25-ounce boxed cake combine)

1 1/4 cups sweetened flaked coconut

2 shop-purchased biscotti

1 tube pink decorating icing

2 black jelly beans

1 white jelly bean, halved lengthwise

1 pink jelly bean

1 black licorice wheel, such as Haribo

Directions

1. For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a massive bowl if employing a hand-held electric mixer). Mix on minimal speed until finally mostly incorporated. Include the vanilla, enhance the speed to medium high and combine until smooth. Change the consistency with milk till the frosting is straightforward to spread.


2. For the bunny: Spread a thin layer of frosting (about 2/three cup) on the flat side of one particular cake layer and best with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down via the layers, generating two layered pieces that are slightly distinct sizes.


3. Place the more substantial piece of cake lower-side down on a large platter or cake board. If making use of a rectangular cake board, area the bigger piece so that the long edges are parallel with the prolonged edges of the board. This is the body of the bunny. Lower the smaller piece of cake in half crosswise, so you have 2 layered wedges. Area 1 wedge in front of the entire body, with 1 flat side on the board and the other flat side against the physique. The curved side will be on best. Consider a serrated knife and round off the sharp edges on best of the head. Minimize the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.


4. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Spot a single piece on every side of the bunny, with one particular flat side down and the other flat side facing forward (the round side towards the back of the bunny), about one inch from the finish of the bunny's body.


5. Combine the cake scraps in the bowl with a fork until finally mashed and then pack into a ball with your hands. Spot the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.


6. Frost the complete bunny, tail and all, employing 2 to three cups of the frosting, keeping some definition with the bunny components and frosting much more generously all around any sharp edges to give a rounded look to the bunny elements. Sprinkle the bunny with the coconut to completely cover. Gently pat to adhere.


7. Insert the biscotti amongst the head and physique, pressing into the cake to safe them. These are the ears. Location the base of the ears close with each other at the center of the head and angle them out. Frost the front of every biscotti with some frosting. Then, making use of the pink decorating icing, frost a smaller sized strip in the center of each biscotti, going down to the place the ears meet the head but not going all the way to the prime.


8. To make the face, press a black jelly bean into each side of the head for the eyes. Lower one of the marshmallows into three circles, discard the middle piece and press the 2 end circles, reduce-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Area the pink jelly bean over for the nose.


9. Unroll the licorice wheel and cut 2 pieces, each and every about 1 1/two inches prolonged. For each and every piece, peel the strips apart halfway down and then lower each separated strip in half lengthwise so you finish up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck every single piece, with a dab of frosting, behind a marshmallow cheek, with the lower ends dealing with out for the whiskers.


10. Reduce the second marshmallow in half lengthwise. Make 3 slits in every single half, going about halfway by way of (these are the toes), and location in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if required.

Lower two 1/two sheets of parchment paper in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are completed, you can slide them away along with any excess frosting and coconut. Make sure your cakes are fully cooled ahead of you begin to frost and lower them.