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Easter Bunny Cake

04/04/2010

DSC_0541 The other fun Easter goodie that I got was a 3D bunny pan! Yep, I got to make a bunny cake that stands up…so awesome!

It said on the box that it worked best with heavy cakes. Having just make the coconut tea cake for my TWD last week, I decided to use that recipe again. It was dense like a pound cake and had a yummy hint of coconut to it. It was the perfect cake for Easter!

I think that I read the directions for the bunny pan about a million times. It is a weird little pan. One side has a hole in it so it can vent. You fill up the bigger side of the pan, pop on the top and tie them together. Huh?!? Oh and don’t forget to put the bunny pan on a cookie sheet. Ok…not that hard. Let me read those directions gain…

 

I mixed up the coconut tea cake and had the batter ready for the pan. The pan said to grease and flour before baking. I hardly ever do that. I usually use the Baker’s Joy spray. It has the flour built right in. The pan directions said to fill it up all the way to the top—almost to the point of overflow. Put the top part of the bunny pan—the one with the hole in it—on top. Tie the two pieces together with kitchen string. I used two pieces—one around the neck and one long ways.

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I did have to move my rack in the oven down. I like to keep it on the top rack, but the pan wouldn’t fit. It did just fine moving it down one spot. It baked for about 45 minutes and was perfectly golden. And, it looked just like a bunny!! It had to cool in the side of the pan with a hole in it. When it was all cool, it was time to stand it up. It was a tad bit top heavy and I was worried that the big giant bunny head was gonna send the whole thing tumbling over.

DSC_0524 I cooled it and then put a crumb coat of buttercream on the whole thing. It chilled in the fridge overnight. Once it was hard from being in the fridge, it was much more stable. The head didn’t want to tump over once it was nice and cold.

Now it was time to make it look like a bunny. I used a #21 star tip to cover the bunny. I just started at the top and kept covering until the whole bunny was done. For ear, I used a small piece of pink fondant that I rolled into an oval shape. I put it in the ear spot and put some more stars around it. I used a small ball of pink fondant for the tail and nose and blue for the eye. When it was all done, I put the whole thing on my tray and put coconut that I dyed green around it for grass. Sprinkle around some candy eggs and you are good to go! Hope you and yours have a Hoppy Easter!!  Enjoy!

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Coconut Tea Cake

recipe from Baking from My Home To Yours by Dorie Greenspan

Ingredients 

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup canned unsweetened coconut milk (stir well before measuring)
  • 1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
  • 4 large eggs, preferably at room temperature
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2 tsp dark rum (optional, but so good) ( I used Myer’s Dark Rum)
  • 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not
  • ( I did not add the coconut to this cake)

    Preheat oven to 350 degrees F.  Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan.  Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.

    Sift the flour, baking powder and salt together.

    Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted.  Remove from the heat, but keep warm.

    Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes.  Beat in the vanilla and the rum, if you’re using it.  Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

    Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter.  When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated.  Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

    Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean.  Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. ( For the bunny, it baked for 45 minutes. For my bundt pan, it baked for 50 minutes. )

    Meg

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    I had some extra white frosting in my piping bag so I quick decorated these mini bunnies! I think that the one in the middle is self conscious about his ears :)

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    4 Comments leave one →
    1. 04/04/2010 10:34 pm

      Cute! I’ve never baked with a 3D pan before and it was really interesting to see how it’s done. The bunny turned out really adorable.

    2. Mama permalink
      04/05/2010 10:57 am

      Your Easter cakes are precious! Everyone who sees them wants you to bake them one!!!

    3. 04/06/2010 6:10 pm

      I’m in love with your dual bunny pans! What a fun 3D effect. Happy Easter!
      -CB
      http://iheartcuppycakes.com

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