Sometimes a cake’s more than a cakeApril 3rd, 2012 at 11:27 am by Joy Walczak under Food Joy, Uncategorized
When it’s shaped like a bunny (sort of), a cake can be a memory in the making. I’m not sure when the tradition started, but as long as I remember being a parent, no Easter has gone by without an attempt to make a cake shaped somewhat like a bunny. Many years, it’s far less than a masterpiece…matted frosting fur, lopsided too-long ears, a missing marshmallow tail…not the most delicious dessert at the dinner table. But the bunny cake always brings family together. The tiniest hands place each M&M eye and jelly bean nose. A glob of frosting usually sits where the always eaten tail is supposed to be. Over the years, we kept that rabbit from harm – or at least tried to – placing it on top of the fridge when the dog was far too curious, out of reach from those little hands that helped create it until the Easter Sunday dinner was served. Some Bunny Cakes like this one pull double duty wishing a Happy Birthday to eightWest photojournalist and editor Amanda Harper from her mom Sheri Harper, and a Happy Easter, too. Now it’s time for the next generation to get in on the act. It all starts with a white cake which can be a mix or ‘the real thing’. The from scratch recipe below comes from a cookbook given to me by my best friend and her mom, Cathy and Vernie Ann Kelly, more than thirty years ago. Best friends are really family, too.
Sandy’s What A White Cake
1/2 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
2 1/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. plus 2 Tbls. milk
Stir shortening and sugar together until light and fluffy. Add vanilla and eggs one at a time, beating after each egg. Add flour, salt and baking powder alternately with milk a little at a time. Bake at 375-degrees for 24 minutes. It’s a very moist and hearty cake!
Making a Bunny Cake
You will need:
9″ round baking pan
White cake mix or prepared from scratch white cake
Frosting – prepared or from scratch (I use the Fluffy White stuff for a fluffier bunny)
Jelly beans, M&M or other preferred candy decorations
Large marshmallow for the tail
Poster board and non-toxic crayons to make ears
Green food coloring
Prepare baking pan with cooking spray and a light dusting of flour or reserved cake mix. Mix cake and fill baking pan half way. Use the rest of the batter for a second bunny cake or cupcakes. Let cake cool completely. Cut the top off the cake to even up the surface. Frost the top half (cut surface) of the cake lightly
Cut the cake in the center creating two half circles. Fold the two halves together with frosting in the middle to adhere the halves and place on a serving platter cut side down. The cake now resembles a half moon shape on the plate. Frost the entire cake with white, fluffy frosting or chocolate if you want a brown bunny. Pick out candies for the eyes and nose and place them on one end of the bunny cake. Place a large marshmallow for the tail on the other end of the bunny cake. Cut out two ears and color as you like. Fold the bottom corners of the ears today and place in the cake where the bunny’s ear belong. Decorate the platter around the bunny with ‘grass’. Create this by sprinkling coconut with a couple of drops of green food coloring – stir to mix. Add a few jelly beans on top of the coconut just for fun.