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In advance: Make carrots. Prepare crisped rice cereal treats; fill sugar cones with mixture, mounding slightly at top.
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.
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.
Position bunny cake on triple-thick foil-wrapped board cut to fit cake plus 8 in. at bottom for arm area.
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.
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.
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.
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.
Slightly lift arms and position carrots.