Bakery Bunny Cake RecipeOrigin: America Period: Traditional |
Ingredients:
280g plain flour
Bakery Bunny Cake Preparation:Method:Cream together the sugar and butter until light and fluffy. Add the egg whites one at a time, beating thoroughly into the mixture after each addition then add in the vanilla extract. Sift the flour, baking powder and salt into a bowl then add to the creamed mixture alternately with the milk. Beat until you have a smooth batter then butter and flour two sandwich pans (one should be smaller than the other) and divide the batter between them. Transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until cooked through and golden. Whilst the cake is baking prepare the icing. Combine the sugar, water, cream of tartar and salt in a pan. Bring to a rolling boil and cook until the sugar has dissolved. Meanwhil, beat the egg whites until foaming. Whilst still beating the egg whites constantly slowly add the sugar syrup to the bowl. Beat briskly until the mixture is thick then flavour by beating in the vanilla extract. When the cakes are ready, turn out onto a wire rack and allow to cool. When cold split both cake halves in half crossways then use the icing to sandwich together. Take the large of the two rounds and cut small sections off the bottom and top so you can stand the cake upright on a seving plate. Cut a small section off one side of the smaller cake and sit this on top to make the rabbit's head. Spread the icing over both halves and use spare icing to form the rabit's hind feet and tail. Make ears out of paper then use jellybeans and/or chocolate to form the bunny yes, nose and whiskers. Find more Easter Recipes Here |
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