Bunny Butt Cake

Cut 4 teardrop shapes out of the sheet of cookie dough. Cut the same shape in the center of the ear and remove so that it is hollow. Place 5 Jolly ranchers in the center of each bunny ear and bake for 10 minutes at 350 °F. Let cool. Add rainbow sprinkes in the center of two of the cookies, and pipe a thin line of white chocolate along the edge of the ear. Place the second cookie on top and set aside.

In a mixing bowl, combine eggs and sugar. Using a hand mixer, whip until light, fluffy and double in volume. In another bowl, add chocolate, butter and microwave for two minutes. Add the chocolate mixture to the egg mixture and fold to combine. Add flour and baking powder, mix well. Fill three of the muffin wells with batter and bake for 25 minutes at 325 °F. Fill the greased bowl with remaining batter and bake for 45 minutes at 325 °F.

Place a small bowl in the center of cake and cut along the edge. Remove top and set aside. Scoop out center of cake and use to make crumbs in a separate bowl, using fingers if needed. Fill center of cake with Peeps, put top back on and turn cake upside down. Add one muffin on the bottom edge of both sides of the cake, and one in the center. Add 1/2 marshmallow on top of the two “feet”. In another bowl, combine fluff and whipped cream. Coat the cake with frosting. Cover the cake in shredded coconut, leaving the bottom of the “feet” uncovered. Roll two large and 6 small balls using the Starbursts, and add to bunny feet. Add cake crumbs around the bunny. Place fondant carrots in crumbs, if using, and add the bunny ears. Enjoy!