Easter bunny butt balls

Step 1

Bake the cake according to the package instructions. Let cool completely.

Step 2

Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.

Step 3

Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5–10 minutes, until firm.

Step 4

Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.

Step 5

Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.

Step 6

Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.

Step 7

Enjoy!