Easter Bunny Cake
This Easter-bunny cake is easy to make and looks great on the table for dessert. You can make this cake from your favorite cake recipe, use a box mix, or try this easy German white-cake recipe that has an old-fashioned taste. Either way, the kids will have fun measuring the ingredients, beating the cake mix, and decorating their cake.
Level: Moderately easy
Time involved: One to two hours
German White Cake recipe:
- 1 cup (2 sticks) margarine
- 2 cups granulated sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 5 eggs
- 1/2 cup milk
- Nonstick baking spray
- Frosting, coconut, candies, and icing for decorating
- Electric mixer
- Two 9-inch round baking pans
- Toothpick or cake tester
- Cooling racks
- Large platter or cardboard covered with tinfoil
Mix the first four ingredients together with an electric mixer until they form crumbs.
Add the eggs and milk, and beat on high speed for 10 minutes.
- Spray two round, 9-inch baking pans with nonstick spray and divide the batter evenly, pouring it into each pan.
Bake at 350°F for 10 minutes and then 325°F for approximately 10 minutes, or until a toothpick comes out clean. The cake should spring back to the touch.
- Cool the cake in the pan for five minutes and remove to cooling racks to cool completely.
When the cake is cool to touch, use one layer for the head and the second layer for the ears and a bow tie as shown in the illustration.
Lay the cake out on a large platter or cover cardboard with tinfoil to accommodate the cake.
Use your favorite frosting to ice the cake, and sprinkle coconut on the cake for a “fur” effect.
Let the kids be creative with candy and tubes of icing to create eyes, nose, whiskers, and so on, and to line the ears and bow tie.
More on: Christmas Food
Excerpted from The Complete Idiot's Guide to Holiday Crafts © 2002 by Marilee LeBon. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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