Happy April and a belated happy Easter. Here’s Mom’s easy “craft” instructions for making a bunny-shaped cake…
EASTER BUNNY CAKE
By Gloria Pitzer, as seen in her self-published newsletter… Gloria Pitzer’s Secret Recipes Newsletter (Secret RecipesTM, St. Clair, MI; Mar.-Apr. 1987, p. 12).
INGREDIENTS/ITEM NEEDS:
2 8-inch or 9-inch, round cake pans [prepared per box mix directions]
1 boxed cake mix [prepared & baked per box directions, for a 2-layer round cake]
[16-oz tub] fluffy [or whipped] white icing [or frosting]
[14-oz bag] flaked coconut
[2 drops] red food coloring
[4 small York Peppermint Patties]
[7] Strings of black licorice
INSTRUCTIONS:
Using a boxed mix, if you like, bake two 8-inch or 9-inch, round layers [per box directions]. [After layers have cooled] cut one of them to look like the first drawing [above] – creating from it two ears and the bow tie. Arrange pieces as illustrated (above) on a foil-covered cookie sheet.
Frost [cake] surface entirely in fluffy white icing and sprinkle with flaked coconut [reserving 1 cup]. For the ears [and bow tie] tint a cup of coconut light pink , with red food coloring, kneading it into the coconut, inside a plastic bag.
Use the chocolate covered mints for the eyes [with a small crescent shaped dab of white icing on each (as illustrated)], nose, and middle of bow tie. Use strings of licorice for the whiskers and the “U” shaped smile.
LAST THOUGHTS…
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[NOTE: As always, I’m asking only for proper credit if you care to re-share this.]
