My good friend author Marci Boudreaux in the kitchen with her daughters and all of them elbow deep in flour. Marci is a woman who does ten things at once and everything is completed successfully. I've always admired her energy and creativity. Here's her latest in fun food. Take it away, Marci!
Easter has always been a time in my family for big meals and family gatherings. Now that I live far from where I grew up, our family consists of two ever-growing girls, my husband, and me. Big feasts don’t go over well with just four people. I still like to make a ham and way more side dishes and desserts than we will ever eat, but with four of us, the tradition has gone out the window and our holiday meals tend to go more toward the fun side.
This year, we’ve added Easter Bunny Butt to the menu.
Yes, you read that right. We’re eating the Easter Bunny’s Butt. Why? Because it’s so darn cute!
I actually found this recipe on the Box Tops for Education website (yes, I’m that mom). When it came time to offer up a holiday recipe to the girls, I just knew they’d love making this and they did.
It was relatively easy (although we used carrot cake and I don’t recommend that, it crumbled like crazy! I had to freeze it before frosting) and the girls, ages 7 and 11, did most of the work.
It was delicious too!
So, if you are still looking for the perfect dessert to take to your Easter gathering. Consider taking a little slice of Easter Bunny Butt heaven.
Easter Bunny Butt Cake
1 box white cake mix
1 container vanilla frosting
Red food coloring
3-4 cups shredded coconut
Green food coloring
Pre-heat oven to 325°F.
Grease 1 ½ quart ovenproof bowl with shortening (do not use cooking spray) then dust with flour. 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 pre-greased bowl.
Bake cupcakes 15 to 20 minutes, bowl 45 to 50 minutes or until toothpick inserted in center comes out clean.
Let cool enough to handle. Remove cakes from muffin cups and bowl. Place pieces on cooling racks. Cool completely—about 1 hour.
Cut off rounded tops of cakes.
Cut two cupcakes into triangle shapes for the feet.
Place bowl cake on tray cut side down and cover with 1/3 cup frosting over cake. Use toothpicks to adhere cupcakes to bowl cake for feet and bunny tail.
Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Spread remaining frosting over cake. Sprinkle with coconut; press gently to adhere.
Mix 1 cup coconut and 3 drops green food color until evenly tinted. Surround bunny with tinted coconut.
Mix a small amount of red food coloring and icing. Add to the bottom of the bunny feet.
Here's a little from Unforgettable You for your reading pleasure while you wait for the Easter Bunny Butt Cake to cool.
Desperate to keep her ailing mother-in-law Doreen in the family home, Carrie Gable agrees to board a few of Hollywood’s elite actors. Despite her resentment of their demands, she can’t stop her attraction to actor Will Walker.
Will, out to save his failing career, agrees to a project that bores him. The more time he spends with his egotistical co-stars, the more drawn he is to their hostess. Long nights talking with Carrie make him realize he wants a simpler life, but his ties to L.A. refuse to let him go.
The temptation to regain stardom pulls Will in one direction while the obligation to family tugs Carrie in another. Against all odds, the couple struggles for a solution to save their new found happiness.
To read an excerpt from Unforgettable You, please click HERE.
Check out the trailer for Unforgettable You HERE.
Learn more about Marci Boudreaux on her website. Stay connected on Facebook and Twitter.
I'll be back Monday with author Sam Cheever. Until then...