Strawberry Bunnies and Carrots Cake

By Tracy

10 Person

180 Minutes

0 Calories

Strawberry Bunnies and Carrots Cake! So delicious and amazing to taste! Transform strawberries into adorable bunnies and carrots for a festive and fun Easter dessert that everyone will be hoping to eat. It looks quite cute. People love the look of it. Dipping bunnies into the chocolate was very hard, you can used brownies instead of cake. And covered raspberries & blackberries with the chocolate as well to look like tomatoes. It was cute.

Ingredients

Bunnies and Carrots

4 drops green standard food coloring
1/3 cup sweetened shredded coconut
10 mini semi-sweet chocolate chips
1 drop red standard food coloring
1 tsp. orange gel food coloring
2 tsp. coconut oil
12 oz. good-quality white chocolate, chopped
1/2 pound large strawberries

Cake

1 box chocolate wafer cookies, crushed
16 oz. chocolate frosting
1 box carrot cake mix
Nonstick cooking spray

Method

01

For the cake: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Prepare the cake batter and bake according to the package directions using the prepared pan. Remove to a rack and let cool completely in the pan.
02

Spread the frosting over the top of the cake and sprinkle with the cookies to resemble dirt.
03

For the bunnies and carrots: Meanwhile, line a baking sheet with parchment. Cut the stems off half of the strawberries. Divide the white chocolate evenly between into 2 medium microwave-safe bowls.
04

Add the coconut oil and orange food coloring to one of the bowls. Microwave each separately in 30-second intervals, stirring in between each, until the chocolate is melted and silky smooth.
05

For the carrots: Dip the strawberries with the stems into the orange chocolate, lifting and twisting to coat completely and letting any excess drip back into the bowl. Place the strawberries on their sides on the prepared baking sheet.
06

Transfer the remaining orange chocolate into a small resealable plastic bag. Snip a very small piece from a corner of the bag and drizzle the chocolate back and forth across the width of each carrot to create horizontal lines.
07

For the bunnies: Dip the stemmed strawberries into the white chocolate, turning them with a fork to coat completely. Use the fork to scoop the fruit out of the chocolate, letting any excess drip back into the bowl. Place on the prepared baking sheet cut-side down.
08

Refrigerate until hardened completely, about 30 minutes. Transfer all but 3 tablespoons of the remaining white chocolate to a small resealable plastic bag. Add the red food coloring to the reserved white chocolate in the bowl and stir until completely smooth and light pink, then transfer to another small resealable plastic bag.
09

For the bunny ears: Snip a very small piece from a corner of the white and pink chocolate bags. Use the white chocolate to pipe 2-inch skinny hearts on the parchment that the strawberries are on. Pipe as many hearts as you have white strawberries. Fill in the hearts with the white chocolate. Pipe a small pink heart on each white heart to create the inner ears.
10

While the chocolate is still wet, lay the pointy end of a white strawberry flat against the bottom point of a heart; this will be the ears on the bunny's head. Repeat with the remaining white strawberries and hearts.
11

Pipe 2 tiny dots of white chocolate in the middle of each strawberry and adhere the mini chocolate chips for eyes. Use the pink chocolate to pipe a small nose beneath the eyes. Refrigerate until hardened completely, about 30 minutes.
12

Stand the bunnies up and use the remaining white chocolate to pipe a bushy tail on the back of each. Refrigerate until hardened completely, about 30 minutes.
13

For the grass: Meanwhile, combine the coconut and green food coloring in another small resealable plastic bag and shake until the coconut is green all over. Decorate the cake with the carrots, bunnies and green coconut grass.

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Strawberry Bunnies and Carrots Cake

5.0

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Prep Time 60 Mins
Cook Time 120 Mins
Total Time 180 Mins

02 Ingredients

Bunnies and Carrots

4 drops green standard food coloring

1/3 cup sweetened shredded coconut

10 mini semi-sweet chocolate chips

1 drop red standard food coloring

1 tsp. orange gel food coloring

2 tsp. coconut oil

12 oz. good-quality white chocolate, chopped

1/2 pound large strawberries

Cake

1 box chocolate wafer cookies, crushed

16 oz. chocolate frosting

1 box carrot cake mix

Nonstick cooking spray

03 Method

Step 1

For the cake: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Prepare the cake batter and bake according to the package directions using the prepared pan. Remove to a rack and let cool completely in the pan.

Step 2

Spread the frosting over the top of the cake and sprinkle with the cookies to resemble dirt.

Step 3

For the bunnies and carrots: Meanwhile, line a baking sheet with parchment. Cut the stems off half of the strawberries. Divide the white chocolate evenly between into 2 medium microwave-safe bowls.

Step 4

Add the coconut oil and orange food coloring to one of the bowls. Microwave each separately in 30-second intervals, stirring in between each, until the chocolate is melted and silky smooth.

Step 5

For the carrots: Dip the strawberries with the stems into the orange chocolate, lifting and twisting to coat completely and letting any excess drip back into the bowl. Place the strawberries on their sides on the prepared baking sheet.

Step 6

Transfer the remaining orange chocolate into a small resealable plastic bag. Snip a very small piece from a corner of the bag and drizzle the chocolate back and forth across the width of each carrot to create horizontal lines.

Step 7

For the bunnies: Dip the stemmed strawberries into the white chocolate, turning them with a fork to coat completely. Use the fork to scoop the fruit out of the chocolate, letting any excess drip back into the bowl. Place on the prepared baking sheet cut-side down.

Step 8

Refrigerate until hardened completely, about 30 minutes. Transfer all but 3 tablespoons of the remaining white chocolate to a small resealable plastic bag. Add the red food coloring to the reserved white chocolate in the bowl and stir until completely smooth and light pink, then transfer to another small resealable plastic bag.

Step 9

For the bunny ears: Snip a very small piece from a corner of the white and pink chocolate bags. Use the white chocolate to pipe 2-inch skinny hearts on the parchment that the strawberries are on. Pipe as many hearts as you have white strawberries. Fill in the hearts with the white chocolate. Pipe a small pink heart on each white heart to create the inner ears.

Step 10

While the chocolate is still wet, lay the pointy end of a white strawberry flat against the bottom point of a heart; this will be the ears on the bunny's head. Repeat with the remaining white strawberries and hearts.

Step 11

Pipe 2 tiny dots of white chocolate in the middle of each strawberry and adhere the mini chocolate chips for eyes. Use the pink chocolate to pipe a small nose beneath the eyes. Refrigerate until hardened completely, about 30 minutes.

Step 12

Stand the bunnies up and use the remaining white chocolate to pipe a bushy tail on the back of each. Refrigerate until hardened completely, about 30 minutes.

Step 13

For the grass: Meanwhile, combine the coconut and green food coloring in another small resealable plastic bag and shake until the coconut is green all over. Decorate the cake with the carrots, bunnies and green coconut grass.

04 Author

Tracy

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