Wuollet Bakery Bunny Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 egg whites
White Fluffy Icing
- 1 cup granulated sugar
- 5 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
Final Preparation
- Jelly beans
- Construction paper
Instructions
Cake
- Add all ingredients except egg whites. Beat on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 2 minutes, scraping bowl constantly.
- Add egg whites. Beat on high speed 2 minutes, scraping bowl constantly.
- Grease and flour 2 layer pans, divide batter evenly. Note: You can fill one layer pan and place the remainder in cupcake tins for use as the head of the bunny.
- Bake at 350 degrees F for 30 to 35 minutes.
White Fluffy Icing
- Boil sugar, water, cream of tartar and salt. Bring to a roiling boil.
- Beat egg whites until foamy. While whipping egg whites, slowly add sugar syrup. Beat on high speed until thick.
- Add 1 teaspoon vanilla extract.
Final Preparation
- Cut cake layer in half. Spread thin layer of icing on half and then lay the other half on top. Cut a small triangle out of cake to create a spot for the head. Set the cake up on surface, round side up. Place a cupcake into the triangle opening. Cover the cake with frosting and use the frosting to form the hind legs. Cover with coconut. Make ears out of construction paper and use jelly beans for the eyes and nose.
Attribution
Chef Jim Wuollet, Wuollet Bakery - kare11.com
