Re: Easter
Hippity Hop Easter Bunny Cake
2 1/2 c Coconut, divided
Red food coloring
2 Baked 9-inch round cake
-Layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnish
Tint 1/4 cup of the coconut pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.
Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.
Frost: With whipped Topping.
Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie.
Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie.
*****************************************
Praline Pound Cake
1 c Butter
2 c Sugar
4 Eggs
4 c Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 c Praline liqueur
1 c Pecans; chopped
Glaze
1/4 c Butter
1/2 c Brown sugar
1/4 c Praline liqueur
1/8 c Water
Cream butter and sugar. Add eggs and beat 3 minutes.
Mix together the flour, baking soda, and baking powder.
Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating well. Stir in pecans.
Grease and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool 15 minutes then glaze.
Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake.
**********************************
Easter Bunny Patch Cake
1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10
Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping,
Thawed
1 c Shredded coconut
Green food coloring
Jelly beans and asst. Easter
Decorations.
Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.
Decorate with Easter candies and decorations.
|