Bunny Mug Cakes 6

Mug Cake Bunny

Mug cakes are a modern miracle when it comes to single serve desserts. They’ve actually become such a big thing that you can buy boxes of individually packaged cakes. For this recipe, you can make whatever flavor of cake you want for the base. Then decorate with a combination of shredded coconut, fondant, marshmallows, and whipped cream; to make one super festive, cakey dessert. (Okay, so when I started that list, I thought it would be shorter. But you should still make it because it’s one million percent adorable.)

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 1 Package Mug Cake Mix
 Frosting
 Shredded Coconut
 1 Marshmallow
 Pink Sprinkles (super fine, dust like)
 White Fondant
 Red Food Coloring
 Whipped Cream

Cook Cake and Add Ears
1

Make the mug cake following the directions on the box. Cover the top with frosting, then roll the tacky frosting in shredded coconut to coat. Cut a marshmallow in half diagonally, then dip the sticky side in pink sprinkles. Stab both halves of the marshmallow with a toothpick on the widest side, then press the toothpick into one side of the coconut topped cake.

Feet and Tail
2

Roll the fondant into two ovals; set aside. Take a small amount of fondant and judiciously add the red food coloring to dye it pink. Roll the pink fondant into three tiny, evenly sized balls. Press the balls onto one end of the oval to make toe pads. Made a single larger pink ball and press that onto the other end of the oval foot for the heel. Repeat for the second foot, trying to match the sizes and shapes of fondant used on the first foot. Set the fondant feet on the cake opposite the ears, pointing the toes toward the lip of the mug and the heel towards the center. Add a dollop of whipped cream between the feet for the tail and serve.

Ingredients

Ingredients
 1 Package Mug Cake Mix
 Frosting
 Shredded Coconut
 1 Marshmallow
 Pink Sprinkles (super fine, dust like)
 White Fondant
 Red Food Coloring
 Whipped Cream

Directions

Cook Cake and Add Ears
1

Make the mug cake following the directions on the box. Cover the top with frosting, then roll the tacky frosting in shredded coconut to coat. Cut a marshmallow in half diagonally, then dip the sticky side in pink sprinkles. Stab both halves of the marshmallow with a toothpick on the widest side, then press the toothpick into one side of the coconut topped cake.

Feet and Tail
2

Roll the fondant into two ovals; set aside. Take a small amount of fondant and judiciously add the red food coloring to dye it pink. Roll the pink fondant into three tiny, evenly sized balls. Press the balls onto one end of the oval to make toe pads. Made a single larger pink ball and press that onto the other end of the oval foot for the heel. Repeat for the second foot, trying to match the sizes and shapes of fondant used on the first foot. Set the fondant feet on the cake opposite the ears, pointing the toes toward the lip of the mug and the heel towards the center. Add a dollop of whipped cream between the feet for the tail and serve.

Mug Cake Bunny

Thanks to So Yummy for the recipe!

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