April 24, 2011Eartha’s Amazing Easter Bunny Cake
Hey everyone! First, thanks to Ruth for asking me to do a guest post. I’m really excited about it – and that excitement is doubled because I get to talk about baked goods. And what’s better than baked goods? Holiday themed baked goods! You know it! Every year for the past several years, I’ve recreated a different Easter themed cake from a vintage recipe. This year’s cake is from an ad from 1941 by Presto Cake Flour that I found over on Bob + Dusty’s Whirl-A-Go-Go. Thanks to those fantastic kids for letting me share it with you here today!
Look at those great bunnies doing ring-around-the-rosie on that cake! Pretty sweet, huh? Let’s make one! First, the ingredients:
You may notice that I had to replace the Presto Cake Flour with Swans Down cake flour which is made by the same company. Isn’t that box amazing? It looks like the design hasn’t changed in forever and it’s so perfect for the vintage kitchen. I felt happy just buying the box. Since stores don’t sell Presto where I live, I spoke with Brenda, a representative for Presto/Swans Down who gave me tips on how to convert a Presto recipe into a Swans Down recipe. You simply add ½ tsp baking powder and ¼ tsp salt to one cup of Swans Down to create one cup of self-rising cake flour like Presto. Here’s a peek at the original recipe:
Since most of you know how to mix up a cake, we’ll fast-forward to where the cake layers have been baked. After the layers have cooled completely, put a layer of currant jelly between the two. (I imagine that any kind of jelly or jam that you like would work just as well.) Here’s a peek at those layers – with a quick word from our friend, Caution Bunny:
That’s right, Caution Bunny! Learn from my mistake, readers – I put a whole jar of jelly and it was a bit too much. When I later tried to ice the cake, the jelly kept sliding out and getting into the icing. Though, you’re still going to want to use a good bit, I think that the best bet is not to apply it all the way out to the edge of the layers so that it has room to shift without sliding out. The jelly makes it good so find a happy medium.
Now it’s time to ice the cake! You can use homemade or store-bought icing. I used Betty Crocker’s cherry flavored icing and it has a great taste that reminded me of childhood birthday parties. After you ice your cake, it’s time for the fun part – the bunnies! Since my marshmallows were quite thick, I cut them all in half so that they wouldn’t stick off of the cake too far.
The recipe suggested using a toothpick dipped in red food coloring to draw on the faces and buttons but I couldn’t seem to master that method at all. So, I found a tiny little paintbrush with very short, tight bristles that worked much better. Then I brought in Mister Kitsch who has a very steady hand to draw the faces for me while I cheered from the sidelines. Here’s what you’ll need to make the bunnies:
Slits were carefully cut into the heads with a knife and little paper ears were put on (dimensions given in recipe). Then the bunnies were assembled around the cake with pink gumdrops joining their paws. The recipe suggests using toothpicks to hold the bunnies on but for me, the icing held everything on nicely – and it’s kind of a downer to pick toothpicks out of cake. The recipe also shows candles on top but I’d recommend that if you’re going to use candles, just stick them in the cake and not in the marshmallows because they get too wiggly. Nobody likes wiggly things on fire. Now, let’s see the finished cake!
I think that it turned out pretty cute. And I finished it just in time before my guests arrived!
Thanks so much for letting me share this year’s bunny cake with you. It’s been a blast! Have a great Easter, everyone!
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