Monday, May 16, 2016

Easter Part Two: The Bunny Cake!

I know...Easter was almost a month, two months ago, but here's part two of my Easter posts!

On the Saturday between Good Friday and Easter Sunday we celebrated with my two best friends/the girls uncles.
And everyone knows that if company is coming, cake is a necessity.

Last year or possibly the year before, I bought an Easter Bunny cake pan (below) and never used it.
This year I decided it was getting used.


I made my usual pink lemonade cake with buttercream icing.
To decorate the bunny, I used Wilton open star tips 4B (for the white) and 21 (for the pink).
For the eyes, I used some sour blue candies and black licorice strings for the whiskers!


It was a bit of a rushed job because as fast as I could pipe the stars, the icing would melt.
Our house is ridiculously hot all year!
But there were no complaints about the droopy stars and the cake got gobbled up in no time!

If you've looked at my blog, you've probably noticed that I make pink lemonade cake and cupcakes quite often.
It's my tried and true, never lets me down, fast and easy go to recipe. Friends and family request it al the time. I highly recommend it if you're looking for a pink lemonade treat!

Pink Lemonade Cake:

Ingredients:
1 White cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites

Directions:
Preheat oven to 350 degrees. Prepare cake pan(s).

Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.

Pour batter into cake pan(s).

Bake for about 25 - 30 minutes, or until cake tester comes out clean.

The 8 inch cakes took about 30 minutes to bake and the doll cake pan was about 35 minutes.
Allow to cool before decorating.

Buttercream Icing:

Ingredients:
1 cup softened, salted butter
1 tsp vanilla
4 cups sifted icing sugar
2 tbsp cream
pinch of salt

Directions:
Dissolve the salt in the cream and stir.
Beat butter until slightly fluffy.
Add vanilla.
Add icing sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Gradually add cream until light and fluffy. If icing is too thick, add more cream 1 teaspoon at a time.


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2 comments:

  1. Its look sooo delicious. Perfect dish!
    thanks for sharing recipes with us here. Looking more from you dear

    ReplyDelete
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    ReplyDelete