Rice Krispies Easter Bunny Cake

Looking for an Easter dessert? This cute Easter bunny cake is easily constructed with two round cakes. The best part is that it’s a no-bake cake made out of rice krispies treats.

Baking for the holidays is always a lot of fun. Beyond an excuse to use festive sprinkles, there are so many creative  ideas. Take this cake for example – two round cakes magically transform into this cute little guy. Unfortunately my photo-shoot for this Easter creation was not conducive to great pictures, but the execution is what’s important here. It’s an Easter bunny cake!

First things first, this is a no-bake cake. I made a cake out of rice krispies treats which were formed in cake pans. Using a simple template I cut up one of the cakes into the ears and bowtie to create the bunny. From there all that remained was to frost and decorate! You can use any assortment of candy, sprinkles, and frosting that you prefer. I made the eyes out of leftover cakeball fondant and white and black frosting, the cheeks are pink sprinkles, the nose is more cakeball fondant, the mouth is black frosting, and finally the bowtie consists of a chocolate chip cookie, cakeball fondant and sprinkles. Coconut would also be a great way to make a “fluffy” bunny but I made this cake for a non-coconut lover.

One year ago: Apple Pie

RICE KRISPIES EASTER BUNNY CAKE

Serves 16

Ingredients:

RICE KRISPIES

4 Tbsp (1/2 stick) unsalted butter

4 cups (10.5 oz. bag) mini marshmallows

5 cups puffed rice cereal

FROSTING

8 oz. cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 cups powdered sugar

1/2 tsp vanilla extract

Food coloring

Assorted candies, cookies, and/or sprinkles

Directions:

1. Coat two 8 or 9-inch round cake pans with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat. Add cereal and stir until well coated.
3. Divide mixture evenly between the two prepared cake pans. Using buttered spatula or waxed paper, press mixture evenly and firmly. Cool for 10 minutes, remove from pans and cool completely.
4. While the bars are cooling, make the frosting. In a medium bowl, using a hand mixer beat together the cream cheese, butter, sugar, and vanilla until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add more powdered sugar if needed to reach desired consistency.
5. Remove 1/3 of the frosting to a small bowl. Dye pink to use for the ears and bowtie.
6. Using one rice krispies “cake” cut two football shaped pieces from each side as the ears *. The remaining piece will be the bowtie. Place the uncut “cake” on a large platter. Place ears on top and bowtie underneath.
7. Spread white frosting over the head and the outside edges of the ears. Use the pink to fill in the ears and frost the bowtie. Decorate the bunny face and bowtie with assorted candies, cookies, sprinkles, and/or colored frosting **.

* Follow this Easter bunny cake pattern

** Best when served shortly after frosting. If it sits too long it will get slightly soggy due to the frosting.

Source: Design found on Parade.