EASTER-BUNNY CAKE By Sarah Reynolds
Prep: 10 min Bake: 55 min Decorate: depends on skill
Total Cost (without decoration):
2 boxes (16 ounces each) poundcake mix 2 cans (16
ounces each) ready-to-spread vanilla
frosting Eyes, nose, mouth and buttons: assorted candies
such as jelly beans, jelly
candies and nonpareils Whiskers: red or black licorice
lace, cut in 2- to 3-inch pieces
Ears: colored-sugar, cinnamon candies Tail (optional):
small snowball-type cake or
cupcake, frosted and dipped in flaked coconut Carrot
(optional): orange food color (or a
few drops each red and yellow), 1 can (about 8 ounces)
almond paste or marzipan or a 7-
to 8-ounce roll marzipan, parsley sprigs
1. Heat oven to 325 F. Grease and flour a 1-quart ovenproof
bowl, 2 1/2-quart ovenproof
bowl and one 12-ounce custard cup (for the ears). 2.
Prepare both boxes cake mix at one
time as directed on package. Put 3/4 cup batter into
the custard cup, 2 cups into the
1-quart bowl and the remaining batter into the 2 1/2-quart
bowl. 3. Bake all at one time
on one oven rack: custard cup 25 to 30 minutes, 1-quart
bowl 35 to 40 minutes and large
bowl 50 to 55 minutes. Cool all 10 minutes before inverting
on rack to cool completely.
4. Cut custard-cup cake in half. Trim to ear shape.
Arrange cakes in shape of bunny on
serving tray. Cover with frosting and decorate as shown
above. 5. Carrot: Knead food
coloring into marzipan until evenly tinted. Form in
shape of carrot. Mark ridges with
back of a knife. Add parsley-sprig greens.
* Serves 16.