If you’d like to sponsor some posts on my blog, email me for details.
Sunflower Peep Cake
Recipe for Sunflower Peep Cake:
Ingredients:
1 package (18-1/4 ounces) yellow cake mix
2 cans (16 ounces each) chocolate frosting
19 yellow chick Peeps candies
1-1/2 cups semisweet chocolate chips
If you’d like to sponsor some posts on Simply Sweet Home, please check out my PR page.
Sweet Thursday: Easter Parade of Goodies
Is everyone ready for Easter? The people who made these lovely desserts certainly are! Thanks everyone for allowing me to feature your lovely work here!
Next month’s theme is going to be a little different, and I’m sure you’ll all enjoy it. Next month we’ll be featuring Cupcakes! If you’d like to be included in the cupcake round-up just send your pic and/or link in an email to simplysweethome@hotmail.com. And let me remind you that it’s okay to submit a pic of cupcakes you’ve decorated, even without a recipe. In fact, you don’t even have to have a blog! And it’s okay to send in something from an older post.
Now for the due date: I will be posting the round-up on Thursday, May 14, so as long as you get your stuff sent in before then, you’ll be fine. For more information on Sweet Thursday, click here.
Thanks you guys and enjoy the Easter Parade!


Rolled Fondant Sugar Cookies from The Parson’s Wife
Chocolate Dipped Peeps at Forever Wherever
Easter Cupcakes from Nina’s Culinary Creations

-Jerri
Craft Corner: Fun Easter Projects


Bird’s Nest Easter Card from Kaboose
Cute Easter Crafts
Egg-cellent Eggs, Part 1
Egg-cellent Eggs, Part 2
Sweet Thursday: Fun Easter Sweets
Easter Bunny Cake
-Jerri
Recipe of the Week: Easter Bunny Cake
Hello all. This week’s Recipe of the Week is Easter Bunny Cake. This recipe is from Betty Crocker. (The link is below the pic) However, there are several other versions of the Bunny Cake all over the net. It’s a great treat for kids and adults of all ages.
I just love looking at all these great crafts & desserts for spring. Yesterday, when I wrote the Sweet Thursday post, I couldn’t help but hum to myself…..”in your Easter bonnet, with all the frills upon it.” Now suddenly I’ve got “The Bunny Song” from Vegetales in my head…and “Here Comes Peter Cotton Tale.” Is anyone else with me? No? Oh well, enjoy the recipe!
1 box cake mix. (the recipe calls for carrot, but I like yellow or white)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.