Rabbit's Haul Cake

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Difficulty: Somewhat Difficult
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This bunny bandit has made off with an armload of treats! Each carrot is an ice cream cone filled with your favorite cereal treat mixture, coated with a layer of melted orange candy and finished with spearmint candy leaves.

Ingredients:

Orange Candy Melts® Candy
Easy-Add Orange Candy Melts® Candy Add to shopping list Orange Candy Melts® Candy
Brown Icing Color
Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
Rose Icing Color
Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
Primary Candy Colors Set
Easy-Add Primary Candy Colors Set Add to shopping list Primary Candy Colors Set
Piping Gel
Easy-Add Piping Gel Add to shopping list Piping Gel
72 ounces Ready-To-Use White Rolled Fondant
Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
Buttercream icing
Favorite crisped rice cereal treats
Sugar cones
coconut Shredded
vegetable shortening
granulated sugar
Jelly spearmint leaves

Makes:

Cake serves 12; each carrot serves 1.

Tools:

Instructions
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Instructions:

Step 1

In advance: Make carrots. Prepare crisped rice cereal treats; fill sugar cones with mixture, mounding slightly at top.

Step 2

Melt candy; add orange candy color to brighten and thin with a small amount of vegetable shortening. Cover cones with melted candy. Let set on waxed paper-covered board.

Step 3

For stems, cut spearmint leaves lengthwise in half; roll out lightly on surface sprinkled with granulated sugar. Attach leaves to cones with melted candy; set aside.

Step 4

Position bunny cake on triple-thick foil-wrapped board cut to fit cake plus 8 in. at bottom for arm area.

Step 5

For neck, roll an 8 oz. piece of fondant into a 5 in. long x 1 1/4 in. diameter log; position at bottom of bunny cake. Roll out fondant 1/8 in. thick; cut an 8 x 5 in. rectangle base to support cones and position at bottom of cake.

Step 6

For each arm, shape 24 oz. of fondant into an 12 x 1 1/2 in. diameter log; flatten slightly. Attach tapered ends to neck with icing and curve around cake board. Shape hands for paw and thumb areas. Trim rectangle base to fit arms if needed.

Step 7

Ice cake and arms with spatula, building up nose and muzzle area. Tint a 2 in. ball of fondant rose and a 1 1/2 in. ball brown. Press coconut on cake and arms, leaving inside of ears open.

Step 8

Roll out rose fondant 1/8 in. thick; cut ovals to fit inside ears and position. Shape thin logs for eyes and whiskers and a 3/4 in. flattened ball for nose; position on cake.