Easter Bunny Cake Recipe

Enjoy This Delightfully Vintage Recipe For Easter Bunny Cake

3/4 cup shortening, 1-1/2 cups sugar, 1 teaspoon salt, 1 teaspoon vanilla, 3 eggs, 3 cups sifted cake flour, 4 teaspoons baking powder, 1/2 cup water, 1/2 cup pineapple juice, or milk. Red food coloring.

Cream shortening by beating. Add sugar, salt, vanilla. Cream till fluffy. Add eggs one by one, beating well each time. Sift together flour, baking powder. Add alternately with liquids. Blend thoroughly. Line three 8-inch layer-pans with waxed paper. To create marbled coloring, measure half of batter into pans. Stir in drops of red coloring in remaining batter to obtain desired color. Add this. Cut with a dull knife to marbleize. Bake at 350°F (moderate oven) about 23 minutes, or until done when tested with a wire cake tester.

Seven Minute Frosting Recipe

2 unbeaten egg whites, 1/4 teaspoon salt, 1-1/2 cups granulated sugar, 2 teaspoons white corn syrup, 1/3 cup pineapple juice (instead of the usual water).

Place over rapidly boiling water. Beat slowly for 1 minute to mix, then whip till mixture will hold a peak about 4 minutes longer. Remove from heat and add 1 teaspoon vanilla flavoring. Continue beating until desired spreading consistency is reached.

How To Decorate Your Easter Bunny Cake

After frosting with the seven-minute frosting, melt one square unsweetened chocolate, dribble melted chocolate back and forth on frosting. Draw toothpick other way for crisscross effect. Finish decorating with pink and green tinted coconut as illustrated. Position marshmallow bunnies on a small patch of green coconut.

Note: If unable to purchase tinted coconut, shredded coconut can be tinted by adding it to water mixed with a little food coloring, then spread on clean tea towel for a few minutes to remove excess liquid.

How To Make A Marshmallow Bunny Cake Decoration