Strawberry Bunny and Carrot Cake

Ingredients:

• 1 package (430 g) of chocolate sponge cake mix (+ additional ingredients according to package instructions)
• 450 gr. chocolate glaze
• 1 package (250g) chocolate wafer cookies, crushed (about 3 cups)

Rabbits and carrots

• 220 g large strawberries (about 10 pcs.)
• 340 g white chocolate, chopped
• 2 tsp. coconut oil
• 1 teaspoon orange gel food coloring
• 1 drop of regular red food coloring
• 10 mini semi-sweet chocolate chips
• 1/3 cup sweet coconut flakes
• 4 drops of regular green food coloring

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking pan with cooking spray. Mix the cake batter and bake in the prepared pan according to package directions. Transfer to a wire rack and cool completely in the pan.
2. Brush the entire surface of the cake with glaze and sprinkle with crushed chocolate chip cookiesso that it looks like the soil in a garden bed.
3. Meanwhile, line a baking sheet with parchment paper. Trim the stems from half of the berries. Divide the white chocolate evenly between two medium microwave-safe bowls. Add coconut oil and orange food coloring to one of the bowls. Microwave each portion individually in 30-second intervals, stirring, until the chocolate is melted and smooth and silky.
4. To make carrotsDip the strawberries, including the leaves, into the orange chocolate. Lift them out and let any excess drip back into the bowl. Place the strawberries on their sides on the prepared baking sheet. Transfer the remaining orange chocolate to a small zip-lock plastic bag. Snip off a tiny corner of the bag and drizzle the chocolate over the carrots to create horizontal stripes.
5. To make rabbitsDip the strawberries in the white chocolate, using a fork to coat them completely. Use a fork to remove the strawberries from the chocolate and let any excess drip back into the bowl. Place them cut-side down on the prepared baking sheet. Refrigerate for about 30 minutes, until the glaze is completely set. Set aside 3 tablespoons of white chocolate and transfer the rest to a small, resealable bag. Add red food coloring to the reserved chocolate in the bowl and stir until it turns light pink, then transfer the chocolate to another small, resealable bag.
6. To make bunny earsSnip off a tiny corner of a bag of white and pink icing. Pipe 5cm elongated hearts of white chocolate onto the parchment lined with strawberries. The number of hearts will depend on the number of white strawberries. Fill the hearts with white chocolate. Pipe a small pink heart on each white heart to create ears.
7. While the chocolate is still wet, place a white strawberry, pointy end down, on the bottom of the heart to create ears for the bunny's head. Repeat with the remaining strawberries and hearts. Pipe 2 tiny dots of white chocolate into the center of each strawberry and attach mini chocolate chips. These will be the eyes. Use pink chocolate to create a nose under the eyes. Refrigerate for about 30 minutes until the chocolate is completely set.
8. Stand the bunnies upright and pipe fluffy tails onto the backs using the remaining chocolate. Refrigerate for about 30 minutes until the chocolate hardens completely.
9. To make grassMeanwhile, in a small zip-lock bag, mix the coconut flakes with green food coloring and shake until all the flakes turn green. Decorate the cake with carrots, bunnies, and coconut grass.