Here's a vintage Easter Bunny cake recipe that you'll want to make. Try to imagine marshmallow bunnies dancing in their patch of green grass on a chocolate stage beneath a pink umbrella! What could be more Spring-like?
These little marshmallow rabbits with their pink noses and eyes are simply irresistible. Kids of all ages love them. You could even use them to decorate kid's birthday cakes. And the best part is that you get to eat them.
Mom's Recipe Scrapbooks (c. 1920s)
Isn't this vintage Easter Bunny cake recipe perfect for Easter? When you place this masterpiece on your dessert table, there's sure to be a gasp of appreciation from your young guests!
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 (pink) food coloring as desired.
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.
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.
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 a crisscross effect.
Finish decorating with pink and green tinted coconut as illustrated. Position marshmallow bunnies on a small patch of green coconut.
Make these marshmallow cake toppers before starting the Easter Bunny Cake recipe so you'll have them handy when decorating.
To make a marshmallow Easter Bunny, you will need a pair of sharp scissors and a large marshmallow that is dry and firm.
Use scissors to make cuts in the marshmallow as shown on the diagram below, following the direction of the blue-colored arrows. You will need to make the following cuts:
Now, sculpt and shape your bunny by pinching the marshmallow with your fingers. Gently press down between the ears and in at the sides. Pinch the nose and the tail so they stand out from the body, also the feet.
Now paint the eyes and face with a toothpick dipped in pink or red food coloring.
Try not to be discouraged if your first bunny isn't perfectly shaped. Just eat him and try making another! It will take a little practice, but you will soon be making the cutest marshmallow bunnies you ever saw.
And they taste every bit as good as they look too!
Everybody loves a cute little bunny rabbit, especially at Easter time. And nobody can resist these edible marshmallow bunnies cavorting on top of an Easter cake.
I can recall Mom first making these little marshmallow rabbits to decorate an Easter cake, but she also made them for my birthday once.
Instead of the usual birthday cake, she used the vintage cake recipe to prepare a special cupcake for each guest.
A rabbit holding a small birthday candle between its paws sat on a tuft of green coconut icing on top of each cupcake. Naturally, they were a huge hit with the kids.
Believe me, the "little long-ears" in your family will love this cake. Truly, it will delight everyone who sees it. And you cannot begin to imagine how good it tastes!
Keep this old fashioned Easter Bunny cake recipe handy. This is one homemade Easter dessert cake that you'll have fun making and even more fun serving.