Here's a basic pattern to make an Easter Bunny cake.
It's from a tiny paperback booklet my parents used to make birthday cakes for my brother and me when we were kids. I came across it when I was recently going through some of my mom's old recipe files. Thought you might like it.
You can use your favourite cake recipe or a mix. The presentation is the wow factor. I've included the recipe for the 7-minute frosting. I didn't appreciate it when I was a child -- but I love this no-fat icing now.
7-minute frosting:
Place bottom of double boiler with water on high heat and bring to a boil. In the top of a double boiler (off heat) combine:
- 2 egg whites
- 1 1/2 cups sugar
- dash of salt
- 1/2 cup water
- 1 tbsp light corn syrup
With electric hand mixer beat one minute or until thoroughly mixed.
Place pan with mixture on now boiling bottom part of double boiler and beat for 7 minutes or until frosting forms stiff peaks.
Remove from water. Add 1 1/2 tsp pure vanilla extract. Beat one minute more or until frosting is thick enough to spread.
Tips:
You'll want to work with this frosting quickly as it will set up. If using chocolate cake, I recommend you do a crumb coat first -- a thin layer of frosting that you cover with a second, thicker, final layer.
Assembly:
Assemble the peices using icing as glue before icing the cake. Then, ice the cut sides of the cake first before icing the top.
Tinting coconut:
Place shredded coconut in a plastic bag or glass jar and add colouring a few drops at a time. Shake gently to disperse food colouring.
Decorations:
Shoestring licorice, two black jelly beens, one pink and one red, some ribbon for a bow
