Wednesday, March 17, 2010

Sweet Kathleen's Easter Bunny Cake

EASTER BUNNY CAKE


The Easter Bunny will be here soon! This is a fun cake that is easy to do. The kids will have a grand time decorating the bunny and I know you will too!
Cake3 c. sifted cake flour (measure after sifting)
1 T. baking powder
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 c. granulated sugar, sifted
1 T. vanilla extract
4 lg. eggs, room temperature
1 c. milk or half and half

Vanilla Buttercream Frosting
1 c. (2 sticks) butter, softened
¼ c. vegetable shortening
6 c. confectioners’ sugar, sifted
½ c. heavy cream
1 T. vanilla extract
1 ½ tsp. light corn syrup


Bunny Decorating Ingredients:
Flaked coconut
Colored coconut for grass
Various candies for face, whiskers, bow tie decoration, etc.
Preheat oven to 350ºF. Grease and flour 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder, and salt. Set aside. In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely.
Frosting:
In large mixing bowl, place the butter, shortening, 3 cups of the confectioners’ sugar, cream, vanilla extract and corn syrup. With mixer on low speed beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners’ sugar if too thin or a little more milk if too thin.
Assembling Easter Bunny Cake: 1. Set one of your two layers aside for the bunny's head. Cut half-circles from each side of the other layer (see diagram) to create two ears and a bow-tie.
2. To make the cake easier to frost, freeze cut cake pieces about 1 hour (you can freeze your "head" layer, too, if you like). This will keep the cut parts of the cake from coming loose as you frost.
3. Place "head" layer on your serving tray. Attach ears with frosting, then place the bow-tie about 1/2 inch from the bottom of head.
4. Carefully frost entire bunny. Coat with flaked coconut (colored or plain) for "fur." Decorate as desired with jellybeans, candy-coated chocolate, licorice whips, colored frosting, etc. Have fun with it!
5. Surround with colored coconut "grass" if desired.

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