If you woke up this morning looking for new ideas for Easter dinner tomorrow, here's I came across.
FIRST A BUNNY CAKE I FOUND IN AN OLD RECIPE BOX:
Ingredients for cake as shown in picture:
1 pkg. White Cake Mix
1 can Ready to Spread Vanilla Frosting
14 oz coconut
Jelly beans & red string licorice
Ingredients for Chocolate cake variation (You can change this to suite your family tastes, for example use german chocolate mix and frosting, etc.; here is plain chocolate):
1 pkg. White or Dutch chocolate cake mix
1 can Ready to Spread Chocolate Frosting
14 oz coconut and food coloring(this can be left off)
Real White chocolate chips
Jelly Beans and red string licorice
1. Prepare and bake cake in two 8 or 9 in. round cake pans as directed on package. Cool Completely. 2. Cut cake as shown in diagram 3. Frost sides of each cake piece. Assemble pieces as shown in diagrams on a cookie sheet, large tray, or 18x15 in cardboard covered with aluminimum foil. Frost top of cake. 4. (You can leave coconut off if desired) (If so you can leave out steps 5 and 8) Sprinkle about 2 2/3 cups coconut evenly over top and sdes of cake, gently pressing coconut onto sides. 5. Tint coconut in small bowl toss 3/4 cup coconut with 2 to 3 drops red food coloring until evenly colored. Repeat with 1/1/4 cups coconut and 2 to 3 drops green food coloring. 6. Sprinkle pink coconut over ears and bow tie. outline with chocolate chips. 7. Decorate bunny face as shown in photo. 8. Sprinle green coconut evenly around cake.
SECOND, AN EDIBLE DECORATING IDEA FROM SO.LIVING MAGAZINE April 2010: LAMB MADE FROM MARSHMALLOWS AND COOKIES.
I am an avid reader of Southern Living Magazine. I highly recommend a subscription. It's packed with beautiful photos of travel, recipes, decorating, and history of the South. Well worth the price!